Those “Nutella” Chocolate Chips aren’t just for snacking, they happen to make amazing cookies as well!
nutella chocolate chip oatmeal cookies
After making those Peanut Butter Oatmeal Cookies, I was on a cookie roll.  I baked four batches of cookies in one week.  And I hogged about 99.8% of it all to myself, even the first two failed batches (because ugly cookies are still tasty cookies).  Like most people, I love thick and hearty chewy cookies.  I can’t think of anything more comforting to me than all that combined, along with some chocolate chips, of course.  And for the first time in my life, these cookies had all of those elements… they were nice and thick, hearty from the oats and chocolate and chewy while warm.  Once cooled they harden a bit, but pop it in the microwave for ten seconds and BAM, just like it was from the oven.
nutella chocolate chip oatmeal cookies
I will make these Nutella Chocolate Chip Oatmeal Cookies again and again.  They taste exactly like the cookies I used to buy at the grocery store – super sweetbuttery, and unhealthy… except these are low in sugar, contain NO butter, and are totally guilt free.  They don’t taste like it though, trust me, they taste like sin.

"Nutella" Chip Oatmeal Cookies

Yield: ~21 cookies

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper, set aside.
  2. In a small microwave-safe bowl, microwave the almond milk until hot (I microwaved for 30 seconds). Stir in the flax and set aside to gel up.
  3. In your largest microwave-safe bowl, microwave the coconut oil and almond butter until melted (I microwaved for 30 seconds). Stir in the flax gel, molasses, then the butter extract. Stir in the erythritol.
  4. In a medium-sized bowl, stir together the oats, rice flour, baking powder, baking soda and salt. Pour this over the wet ingredients and fold. Carefully fold in the nutella chips (feel free to add some chopped hazelnuts too). Using a cookie scoop, scoop dough onto the prepared pan about 2-3 inches apart. Flatten each cookie slightly with piece of parchment paper and bake for 10-13 minutes, or until edges have browned slightly. Carefully transfer the parchment paper onto a cooling rack (the cookies will be very soft right now) and let cool.

Notes

Stores in a sealed container for up to 3 days.

This recipe is: eggless, low sugar, gluten free, vegan!

http://dessertswithbenefits.com/nutella-chip-oatmeal-cookies/

nutella chocolate chip oatmeal cookies

I think these are best when slightly warm.  The chocolate gets all fudgey, gooey and melty, and they taste like they were freshly baked even the next day.  Pure comfort, in a healthy package.

Labels: Almond-Butter, Brown-Rice-Flour, Chocolate, Coconut-Oil, Cookies-and-Crackers, Eggless, Erythritol, Flax, Gluten-Free, Hazelnuts, Low-Sugar, Molasses, Nutella, Oats, Vegan

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Comments (9)

  1. Sherine g: January 14, 2013

    Do you mind adding the flax egg into the wet ingredient bowl in the directions?
    It was my first time baking healthy just following your directions and ended up with my flax egg bowl sitting beside my already mixed wet and dry ingredient. I was sad T.T but luckily flax egg is not like real egg I don’t have to beat it or anything so I just add it in and it turned out well still!
    shall we call it a fool-proof recipe? haha thanks for the amazing recipe^^

  2. Jessica: January 14, 2013

    Oops, I’m so sorry Sherine! Can’t believe I missed that. But I’m glad you liked the cookies :)

  3. Florentino Holzheimer: February 20, 2013

    I simply want to tell you that I’m new to blogs and certainly loved your blog. Most likely I’m planning to bookmark your website . You amazingly come with outstanding well written articles. Cheers for revealing your blog.

  4. Sarah: January 29, 2014

    Those beauties look amazing and super healthy! Have you tried subbing almond or coconut flour for the brown rice flour? I think I’ll try making them tonight! Thanks for sharing!

  5. Jess at Dietitian Jess: January 29, 2014

    Just found your blog and I’m in love! Nutella is both my best friend and enemy! So many great recipes, can’t wait to explore :)

  6. dessertswithbenefits: January 30, 2014

    Sarah-
    I’m sure almond flour will work, however the cookies might be a little crumbly. Almond flour doesn’t bind very well, so you might need to add an egg or a flax egg. Coconut flour won’t work because it absorbs too much liquid, and will result in a delicate crumbly cookie.
    What fussy flours! ;)
    -Jess

  7. dessertswithbenefits: January 30, 2014

    Jess-
    Yay I’m glad you found my blog too! Hopefully my DIY Nutella will help that love/hate relationship ;)
    -Jess

  8. JanetS: February 5, 2014

    I just found your blog and I want to try these great-sounding cookies. I love baking with alternate grains, just to mix up the flavors and textures to more wholesome ones. I do want to alert you and your readers though, that some things are not “healthy” in this recipe (and others?). It’s not worth our health to use foreign chemicals in our ingredients that we were never meant to ingest, just to save a few calories! I’d never heard of butter extract before, so I clicked over to that link. The ingredients contain propylene glycol. This ingredient is found in anti-freeze and cosmetics. It’s also in flaked coconut to keep it moist. Read your ingredient labels! I take it as a personal challenge to eat only things I recognize (and my stomach and liver will recognize) as real food. I urge you to do the same. For recipes with butter I usually cut the amount of butter I use in half and substitute apple sauce, non-hydrogenated coconut oil, olive oil, etc. for the other half (or less) depending on the end product being sweet or savory. The texture can be a little different sometimes, but I know the fats I’m ingesting are truly healthy and all the flavor will be there from real food. Cheers!

  9. dessertswithbenefits: February 6, 2014

    Janet-
    So glad you found my blog too!! As for the butter extract, it is a very small amount used and while propylene glycol might be used in different applications, it doesn’t necessarily make it unhealthy. Xanthan gum is a natural thickener that is used in cosmetics as well, yet it is perfectly safe to ingest. Propylene glycol has also been deemed safe by the FDA for human consumption.
    I truly have no issue with butter because I am healthy and have good cholesterol levels (low LDL, high HDL), but I avoid it in my recipes because it can do some harm to other people out there. I only buy organic butter from from grass-fed cows (you don’t get that dangerous imbalance of too much omega-6 and too little omega-3). I’m not sure if it’s just the butter at the grocery stores near me, but butter nowadays often has “natural flavors” in it… which is basically butter extract to make the flavor more potent.
    And GREAT idea with the applesauce and coconut oil substitutions! Not only does this cut some of the excess fat down, but it adds natural sweetness and fiber too :)
    -Jess

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