Nutella, Oatmeal, and Chocolate Chip Cookies (Gluten Free)

3 Mar

Fresh out-of-the-oven goodness

For the last couple days I have had this need to bake, as in if I didn’t get around to baking I was going to be a not so happy person.  So yesterday at work I decided to go home and make me some Nutella cookies.  It’s not easy to go home after a long day of work and cook, let along bake, I’m sure many can relate to this, however, I had some baking energy in reserve from who knows where ready to be put in good use.

I checked that I had everything I needed (its especially not fun to realize that you don’t have all necessary ingredients after getting all psyched to bake- major buzz kill), got home, and became a baking machine.  I also made a baked gluten-free macaroni and cheese with whatever cheese I could find- Mozzarella, Cheddar, Mexican cheese mix, and Gouda (recipe to eventually follow).  Since I was in the kitchen, I might as well make some dinner, right?

Well, let me tell you, when I pulled that first batch out of the oven, my whole house filled with the aroma of fresh baked Nutella cookies, which of course got me wondering if anyone was genius enough to make a Nutella scented candle, but that is besides the point.  The point is, my house smelled of Nutella!  Fantastic, really.

I adjusted the original recipe and added gluten-free oatmeal (by the way, I looooove oatmeal).  Outcome- thin, light and Nutella-y!  They can also be made with regular flour, and if you don’t want the oatmeal, then don’t put it.  AND, if the Nutella in the batter isn’t enough, you can always spread Nutella on a cookie and make a Nutella cookie sandwich.  Brialliant.



Up close and personal with Nutella, Oatmeal, and Chocolate Chip Cookies


Nutella, Oatmeal, and Chocolate Chip Cookies (Adapted from Erin’s Food Files)
Makes about 4 dozen cookies.


½ cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup Nutella
1 egg
1/2 tsp vanilla extract
1 1/2 cups gluten-free flour mix, such as Pamela’s Baking Mix (for non gluten-free, use regular flour)

1/3 cup rolled oats, such as Bob’s Red Mill Gluten Free Rolled Oats
1 tsp baking soda
1/4 tsp salt
1/3 cup chocolate chips


Preheat oven to 350 degrees F.

Cream butter with an electric mixer until smooth, about 1 minute. Add in both sugars. Beat on high speed until light and fluffy, about three minutes, scraping down the sides of the bowl as needed.

With the mixer on low, add the egg and vanilla. Then add Nutella and mix until well combined.

In a small bowl, whisk together flour, baking soda, salt, and oatmeal (if using). Slowly add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.

Using a teaspoon, form the dough into balls and place on parchment-lined baking sheet. Bake 8-10 minutes or until set. Let cookies cool about 5 minutes and transfer to a rack to cool completely.


Weekend in the Kitchen & Nutella Crack Pie

23 Feb

There are times when I spend the entire weekend in the kitchen.  First there is breakfast, then lunch, followed by dinner and some dessert.  Of course, there are also the dishes from said meals to be factored in as well.  I don’t mind it too much, especially if there is some Nutella good-ness waiting for me when I finally get to sit and relax at the end of the day.

This time around, that Nutella good-ness turned out to be a Nutella Crack Pie.  Everything was perfect.  Honestly, this is by far the BEST dessert I have tried in a long time.  No joke.

If you love Nutella, then this is a MUST try.  It is simple and can be made gluten free, which, being gluten-free and all, is the best part… aside from the Nutella that is!

Gluten-Free Nutella Crack Pie

Can't resist...


Gluten Free Nutella Crack Pie

Savor the last bite.

Nutella Crack Pie (adapted form ShowFoodChef)

Oat Cookie Pie Crust:

9 Tbsp butter, room temp
6 Tbsp Brown Sugar
2 Tbsp sugar
1 large egg
3/4 cup plus 2 Tbsp rolled oats such as ( for gluten free, use Bob’s Red Mill Gluten Free Rolled Oats)
1/2 cup flour mix ( for gluten-free use a flour mix such as Pamela’s Baking Mix)
1/8 tsp baking powder
1/8 tsp baking soda
pinch of salt

1- Preheat oven to 350F, line a large baking pan with parchment paper, and spray with nonstick spray.

2- In a mixer, beat together 6 Tbsp of the butter, 4 Tbsp of the brown sugar, and 2 Tbsp of sugar until light a fluffy.

3- Add the egg and continue to beat in thoroughly.

4- Add the oats, flour, baking powder, baking soda and salt and beat until well blended.

5- Spread oat mixture out onto a parchment lined baking sheet (don’t worry about how it looks) and cook for 15-18 minutes until done. Remove and cool cookie completely.

6- When the cookie is cool, break into crumbs and add to a large bowl along with 3 Tbsp butter and 2 Tbsp brown sugar.  Rub together with fingers until crumb mixture is moist enough to hold together in a clump when squeezed in your hand.

7- Spread mixture out into a lined baking tart pan (or two, depending on size) and using fingers press crumbs onto the bottom and sides to form a pie shell (use the flat bottom of a cup to help press in.)

Nutella Crack Pie Filling:

1 1/2 cup sugar
3/4 cup plus 3 Tbsp brown sugar
1/4 tsp. salt
1 cup Nutella
1/2 cup heavy cream
1 tsp vanilla
8 egg whites
powdered sugar for garnish

1- Preheat oven to 350F.  In a mixing bowl, whisk together sugars and salt.

2- Whisk in Nutella, cream and vanilla on low speed

3- Whisk in egg whites on low speed and combine well (this will appear to be very loose).

4- Divide filling into pie shells, and bake for 15 minutes, then reduce oven temperature to 325F and continue to cook for about 15-20 minutes until center is not too jiggly.

5- Cool on a rack then refrigerate for a couple hours. Served best when chilled.

*Note:  If you have extra Nutella filling and don’t have enough of the cookie crust mixture, you can always make an extra crust using Nilla Wafers, or a gluten-free substitute.  Just crush about 2 cups worth, add 3 tbsp of butter, combine, and pat into pie pan.

An Intro

19 Feb

I’ve loved cooking since…. forever.  Not just cooking, but cooking for friends, family, coworkers and even strangers.  To watch others enjoy, and sometimes devour, what my hands have made, is what makes that labor-intensive, all day kitchen experience, absolutely worth it.  Seriously.

That being said, I also love to eat food.  Really good food. Like ‘Omgosh, this is amaaaazing’ food.  Middle Eastern, Mediterranean, Spanish, Mexican, Italian, French, Cuban, Peruvian, North African, Thai, you name it.  Growing up in Southern California, I’m fortunate to have about every type of cuisine available to me along with all sorts of grocery stores that carry nearly everything I may need.

So, here is where it gets complicated.  I’m gluten-free. Yes, I know, what a pity, right?  Well, not really.  I mean, yes, those brick heavy breads and crumbly, super grainy cookies are what most stores carry, and they taste like cardboard, but honestly, being gluten-free is not so bad.  How so?  Well, I just started to cook.  Whatever I made when I was indulging in gluten, I made with substitutes.  And you know what, it was good.  Like really good.  Like ‘Omgosh, this is amaaaaazing’ good!

The recipes I’ll be posting will usually be a gluten and non-gluten version.  I wouldn’t want all you gluten capable people to have to spend more than necessary on a gluten-free flour blend (they can be a bit pricey).  So, here begins my first ever blogging experience.

And FYI, tonight, after I get home on this dreary cold day, I shall attempt to bake a gluten-free version of what has been called the Nutella Crack Pie.


To My Fellow Nutella Lovers

7 Feb

Nutella holds a special place in my heart.  It truly does.  Once I realized that it can be more than just a spread on toast, I fell in love with the creamy, hazelnut-y goodness of it.

I dedicate this blog to everything Nutella, chocolate, gluten-free cooking, food, photography, and anything else that makes me smile such as fabulous weather, friends, adorable babies, stories, and of course, shopping.