Shortly before I finished college, my family developed a slight obsession with Nutella. My mom bought jars of the sweet chocolate hazelnut spread to slather on her toasted whole grain English muffins in the morning or generously dollop alongside fresh fruit for dessert, and while the rest of our family typically did the same things, my brother and I also loved ours drizzled inside of warm crêpes with fresh strawberries.
A few months after I graduated, Mom announced that she was starting to eat gluten-free, not because of an intolerance, but to try to keep her mindless snacking in check. Although not completely militant about it, she gave up just about everything, including the complementary warm bread baskets served in restaurants before dinner, crackers in the pantry at home, and all of the incredibly tempting baked treats in the break room at work.
When her birthday rolled around that December, I wanted to make her a special dessert that still fit her new gluten-free habit. After much brainstorming, I settled on a small batch of Nutella cookies made with gluten-free flour (perfectly portioned and with very few leftovers to tempt her!).
As one of my first attempts at gluten-free baking, I picked up the first gluten-free baking flour blend I found at my local grocery store. Back at home, I stirred it into my cookie dough, took a little taste, and…
Nearly spit it right back out. Unbeknownst to me, the flour blend contained garbanzo bean flour… Which is undetectable once treats come out of the oven because the bean flavor bakes out, but that bean taste is still so strong and prominent in raw cookie dough.
Oops.
After a little more research and discovering that important little detail about zero aftertaste in the finished treats, I continued on my gluten-free baking adventure and slid my tray of Nutella cookies into the oven. Thankfully, the bean flavor did completely disappear once the cookies cooled, and they were a huge hit with my family at our little birthday celebration that evening.
So when I perfected my recipe for the ultimate healthy homemade Nutella last week, I immediately knew what I wanted to make first…
These Healthy Practically Flourless Nutella Chocolate Chip Cookies, an even better version of those birthday cookies! They’re supremely soft and chewy with lots of rich chocolate hazelnut flavor hiding in every bite, yet because they’re practically flourless (and include no bean flour!), the raw cookie dough still tastes incredible!
Plus these cookies contain no eggs (so the raw dough is completely safe to eat!), butter, oil or refined sugar… And just 115 calories!
Continue reading & see the rest! ›› Healthy Practically Flourless Nutella Chocolate Chip Cookies
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