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4.34 from 6 votes

Nutella Stuffed Oatmeal Cookies

The Nutella is much easier to work with if it's chilled. I pop mine into the fridge when I take my butter out to soften.
Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings 12
Calories 238kcal

Ingredients

  • 6 tablespoons unsalted butter softened
  • cup packed brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 ¼ cups gluten free old fashioned oats
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup Nutella chilled

Instructions

  • In a large mixing bowl, cream together the butter and sugars until light and fluffy; beat in the egg and vanilla.
  • Use a blender or food processor to grind 3/4 cups of oats into a fine flour (I love my Vitamix S30 for this). Add the oat flour, baking soda, and salt to the dough; mix until combined. Stir in the remaining oats. Cover and chill 30 minutes.
  • Heat oven to 350ºF and line two baking sheets with silpats or parchment paper.
  • Use a medium cookie scoop to divide the dough into two tablespoon portions; roll into a ball, then flatten between your palms. Spoon 1 teaspoon of Nutella onto the center of the dough. Bring the edges up around the Nutella to form the dough back into a ball, making sure the Nutella is completely inside (patch with a little bit of extra dough, if needed). Repeat with remaining dough. Place the dough balls onto the prepared cookie sheets, 2 inches apart.
  • Bake 18 minutes, or until golden brown around the edges and set in the middle. Let cool completely.

Notes

Nutella is gluten free, but other brands of chocolate-hazelnut spread might not be. Please check the specific brand you use.

Nutrition

Calories: 238kcal | Protein: 4.6g | Fat: 10.1g | Fiber: 3.1g