January 19

Nutella Crinkle Cookies

I have already shared with you a hazelnut crinkle cookie and mentioned that I had a lot of different flavours and variations to the basic recipe. This is one of them.

It’s my absolute favourite. As I am dairy free I use the Organic Times Dark Chocolate Choc Drops as they are gluten and dairy free and I LOVE the flavour. They don’t have that artificial or alcoholic flavour like some dairy free chocolate drops.

These crinkle cookies are my go to quick and easy to bake cookie when I feel like a chocolate fix. They are simply my favourite, but I do love dark chocolate.

Nutella Crinkle Cookies

Prep timeCook timeTotal time
5 mins12 mins7 mins


Author: Tracey Francis of Essential Olie
Serves: 40

Ingredients

  • 2 cups pure icing sugar (sifted)
  • 1 cup hazelnut meal
  • ½ cup almond meal
  • ½ cup gluten and dairy free dark chocolate chips
  • ½ cup raw cacao powder
  • 3 egg whites using 70g eggs (at room temperature)**

Method

  1. Preheat oven to 170°C on fan bake.
  2. Line 2 baking trays with greaseproof paper.
  3. Sift icing sugar into a large mixing bowl.
  4. Add all other ingredients to icing sugar and mix with a spoon until fully combined.
  5. Place teaspoon sized mounts onto prepared trays.
  6. Bake for 10-12 minutes.

Notes

** Keep the egg yolks to add to another egg to make yourself an extra yolked omelette (only keep for up to one day).

I use a size 70 small ice cream scooper (approximately a teaspoon) to make the size cookies that I prefer, as I like them bite sized, so the recipe makes 40 cookies.

Allow them to fully cool before eating. They should be delicately crunchy on the outside and gooey on the inside – like little chocolate brownie cookies.

Once baked and cooled store them in an airtight container, or freeze.

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