• Skip to main content
  • Skip to primary sidebar
Well Fed Baker
menu icon
go to homepage
  • Fall Recipes
  • Recipe Index
  • Work With Me
  • About
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipe Index
    • Work With Me
    • About
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Brownies & Bars

    Chocolate Chip Nutella Bars (GF)

    Published: May 5, 2022 · Modified: Apr 19, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

    Jump to Recipe Print Recipe

     

     

    I've had a half used jar of vegan hazelnut spread in my cabinet just daring me to eat it with a spoon.  So instead I decided to turn it into nutella bars and I'm not mad about it.  These chocolate chip cookie bars are filled with chunks of hazelnuts and stuffed with a layer of Nutella.  They might just be my new favorite thing.

    A stack of nutella bars on a white metal tray.

    Chocolate and hazelnut are such a perfect combo! When I found vegan hazelnut spread at my local grocery store, it was like my dreams had come true. If you're a Nutella lover like me, then you may also like my nutella filled cookies or these hazelnut brownies.

    Jump to:
    • Why You'll Love These Stuffed Cookie Bars
    • Ingredients
    • Substitutions & Variations
    • Instructions
    • Recipe FAQs
    • More bars to bake:
    • Recipe

    Why You'll Love These Stuffed Cookie Bars

    • They are super easy to make.
    • They bake all at once, so there is no standing by the oven to shuffle batches of cookies.
    • They have chocolate and hazelnuts, duh!
    • They are gluten free and dairy free.

    Ingredients

    Ingredients for chocolate chip nutella bars on a white table.
    • Gluten Free 1-to-1 Flour - I use Bob's Red Mill 1-to-1 Flour Blend in all of my recipes.  You can use the flour blend of your choice just make sure it has xanthan gum.  Different flour blends may produce different results.  For the best outcome, weigh your flour.
    • Baking Soda - Baking soda will not only help to leaven the cookie bars, but also give a nice golden brown color.
    • Sugar & Brown Sugar - The white sugar provides the sweetness and the chew, while the brown sugar provides the softness.
    • Eggs - One egg and one egg yolk to provide structure.  I haven't tried this recipe with egg replacements, but I think flax egg would work well.
    • Butter - I use Miyokos Plant Butter of Country Crock Plant Butter in all of my recipes.  If you're not dairy free, regular butter will work fine in the same measure.
    • Vanilla & Salt - To provide depth of flavor.
    • Hazelnuts - Freshly toasted and chopped hazelnuts add a little extra crunch to these cookie bars.  Don't skip the toasting and removing of the hazelnut skins or you'll end up with a bitter flavor.
    • Allergen Free Chocolate Chips - I used Nestle Simply Allergen Free chocolate chips here, but Enjoy Life brand is good too.  If you're not dairy free, regular semi-sweet chocolate chips will work fine.
    • Chocolate Hazelnut Spread - There are now several dairy free options available in hazelnut spreads.  I used the Nocciolata brand, purchase from Whole Foods.  Justin's also makes a great product. There are several other dairy free brands available both in stores (Whole Foods has a good selection) or online.

    See recipe card for full ingredient list with quantities.

    Substitutions & Variations

    • Not Dairy Free - use dairy butter and regular Nutella in the same measure.
    • Make it Vegan - Replace the eggs with flax egg.
    Nutella stuffed cookie bars on a metal tray.

    Instructions

    The dough for these bars will be prepared with the same method you would use for mixing cookies.

    Raw hazelnuts on a metal baking tray.

    STEP 1: Roast the raw hazelnuts for about 8 minutes at 350 degrees.

    Roasted hazelnuts inside of a dish towel.

    STEP 2: Place the warm hazelnuts inside a clean dish towel and rub the towel and nuts together to remove the skins. Discard the skins. Roughly chop the nuts and set aside.

    Sugar, brown sugar and butter combined in a large metal mixing bowl.

    STEP 3: Combine the sugar, brown sugar and vegan butter in the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until fluffy.

    An egg, egg yolk and vanilla added to the creamed butter and sugar mixture in a metal mixing bowl.

    STEP 4: Add the egg, egg yolk and vanilla to the creamed butter and sugar. Beat another 60 seconds until combined.

    Flour added to the partially mixed dough.

    STEP 5: Add the baking soda, salt, and gluten free flour to the mixing bowl. Mix on low speed until just combined.

    Chocolate chips and hazelnuts added to the cookie dough in a metal mixing bowl.

    STEP 6: Add the chocolate chips and chopped hazelnuts to the cookie dough and stir until they are evenly incorporated.

    A square pan lined with parchment and filled with a layer of chocolate chip cookie dough.

    STEP 7: Transfer about ⅔ of the cookie dough to your pan and spread it into an even layer.

    Nutella being spread over the chocolate chip cookie dough.

    STEP 8: Dollop the nutella over the cookie dough. Use an offset spatula to spread it all the way to the edges.

    Dollops of cookie dough on top of the layer of nutella filling.

    STEP 9: Dollop the remaining cookie dough on top of the nutella filling. You don't need to spread them out, it will melt in the oven. Then bake!

      Stack of three cookie bars on a white metal tray.

      Recipe FAQs

      How do you remove the skin from hazelnuts?

      Place raw hazelnuts on a baking sheet and bake at 350 degrees for about 8 minutes.  Remove from the oven and dump the hazelnuts into a clean kitchen towel.  Close the towel up and use the fabric to rub against the nuts and to rub the nuts together. 

      When you open the towel, you should see a lot of the papery skin has been removed.  Repeat a couple of times (with the same towel) until you don’t see anymore skin flaking off. 

      How do you store leftover cookie bars?

      Once cooled, place the cut bars into an airtight container and store at room temperature for 3-4 days.

      If they become dried out over time, you can refresh them with 10-15 seconds in the microwave.

      Can you freeze chocolate chip cookie bars?

      Absolutely.

      If you want to freeze the entire pan of baked bars.  Remove from the pan and do not slice.  Once cooled, wrap in several layers of plastic wrap and then wrap in aluminum foil.  Freeze for up to 3 months. Thaw to room temperature before slicing.

      To freeze individual slices, wrap each slice in plastic wrap and place together in a freezer bag.  Store for up to 3 months and bring to room temperature before serving.

      Is Nutella gluten free?

      If you’re using name brand Nutella, you may wonder if it’s gluten free and the answer is yes.  It does not contain any gluten ingredients.

      Is Nutella dairy free?

      No, one of the primary ingredients in name brand Nutella is milk.  If you’re following a dairy free diet, you will want to purchase an alternative chocolate hazelnut spread.  The good news is, there are plenty of options that are dairy free! Check my ingredient notes above for links to my favorite brands of dairy free nutella.

      More bars to bake:

      • A gluten free rice krispie treat being broken in half.
        Gluten Free Rice Krispie Treats (Small Batch)
      • A square of apple bar sitting on a wooden cutting board.
        Easy Apple Crisp Bars
      • A stack of gluten free brownies next to a jug of milk.
        Gluten Free Brownies
      • A brookie bar with a bite taken out showing the chocolate chip cookie and brownie layers.
        Gluten Free Brookie Bars

      If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

      Recipe

      Chocolate chip nutella bars stacked on a white metal tray.

      Chocolate Chip Nutella Bars (GF)

      These gluten free chocolate chip cookie bars are filled with chunks of roasted hazelnuts and a ribbon of chocolate hazelnut spread.
      Author: Tiffany
      5 from 1 vote
      Print Pin Rate
      Course: Dessert
      Cuisine: American
      Prep Time: 10 minutes
      Cook Time: 33 minutes
      Total Time: 43 minutes
      Servings: 16
      Calories: 321kcal

      Ingredients

      • ¾ Cup Vegan Butter can substitute regular butter
      • ⅔ Cup Light Brown Sugar
      • ⅔ Cup Sugar
      • 1 Egg
      • 1 Egg Yolk
      • 2 teaspoons Vanilla
      • ¾ teaspoon Salt
      • ½ teaspoon Baking Soda
      • 1 ¾ Cups Gluten Free 1-to-1 Flour Blend (259 grams) I use Bob's Red Mill
      • 1 Cup Roasted Hazelnuts roughly chopped
      • ¾ Cup Allergen Free Chocolate Chips
      • ½ Cup Chocolate Hazelnut Spread measure this with your heart!

      Instructions

      To roast hazelnuts

      • Preheat oven to 350 degrees.
      • Spread raw hazelnuts on a rimmed baking sheet. Bake for 8 minutes.
      • Remove from oven and pour into a clean kitchen towel. Use the towel to rub the nuts to remove the skins.
      • Coarsely chop the nuts and allow to cool while you mix the cookie dough.

      To make cookie dough

      • Combine butter, brown sugar and sugar in the bowl of an electric mixer. Beat on medium speed for 3 minutes until lightened in color and fluffy.
        ¾ Cup Vegan Butter, ⅔ Cup Light Brown Sugar, ⅔ Cup Sugar
      • Add the egg, egg yolk and vanilla. Beat about 60 seconds more until the egg is incorporated. Scrape down the bowl.
        1 Egg, 1 Egg Yolk, 2 teaspoons Vanilla
      • Add the flour, baking soda and salt. Turn the mixer to the lowest setting and stir until the dry ingredients are just combined.
        ¾ teaspoon Salt, ½ teaspoon Baking Soda, 1 ¾ Cups Gluten Free 1-to-1 Flour Blend
      • Add chocolate chips and chopped hazelnuts. Stir until they are evenly incorporated.
        1 Cup Roasted Hazelnuts, ¾ Cup Allergen Free Chocolate Chips
      • Line a 9x9 baking pan with parchment paper.
      • Spread about 60% of the cookie dough into the lined pan. The dough is a bit sticky, so I use an offset spatula to get it into an even layer.
      • Dollop the hazelnut spread on top of the dough. Spread it around a little to make a nice layer.
        ½ Cup Chocolate Hazelnut Spread
      • Dollop the remaining cookie dough on top of the hazelnut spread. You don't need to smooth it out as it will melt in the oven.
      • Bake for 30-33 minutes. I check mine after 20 minutes and if it's already brown, I lightly cover with a piece of aluminum foil to prevent it looking burnt on top. The bars will be done when the edges are golden brown and the center no longer jiggles.
      • Cool before slicing.

      Notes

      Storage: Store in an airtight container at room temperature for 3-4 days.
      Freezing: Wrap individual slices with plastic wrap and place in a freezer bag or container.  Store up to 3 months. 
      Calories: 321kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 223mg | Potassium: 110mg | Fiber: 3g | Sugar: 27g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

      Reader Interactions

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Photo of Tiffany Welsh.

      Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

      More about me →

      Fall Recipes

      • A jar of apple cider caramel sitting on a white plate.
        Apple Cider Caramel (DF)
      • A small jar filled with homemade apple pie filling.
        Homemade Apple Pie Filling
      • Two slices of banana pumpkin bread on a white cutting board.
        Gluten Free Banana Pumpkin Bread
      • A serving of gluten free apple crumble with two scoops of vanilla ice cream on a white plate.
        Gluten Free Apple Crumble
      • A pumpkin banana muffin with a bite taken out.
        Pumpkin Banana Muffins
      • Slices of gluten free chocolate pumpkin bundt cake.
        Gluten Free Chocolate Pumpkin Cake
      Link to perfect gluten free pies ebook.

      What's Trending

      • A bite being scooped out of a bowl of hamburger helper.
        (Copycat) Gluten Free Hamburger Helper Potato Stroganoff
      • Best gluten free BBQ chicken sides.
        15+ Perfect Gluten Free BBQ Chicken Sides
      • A hand picking up a chocolate chunk cookies off of a baking sheet.
        Copycat Chick-Fil-A Cookies
      • A single gluten free blueberry muffin in a paper wrapper.
        Gluten Free Blueberry Muffins
      • Old fashioned chicken and rice soup served in a white bowl.
        Gluten Free Chicken and Rice Soup
      • A fruit tray arranged in rainbow colors with a bowl of dairy free fruit dip.
        Easy Dairy Free Fruit Dip Without Marshmallow Cream

      As an Amazon Associate I may earn commissions from qualifying purchases made through links in this post at no additional cost to you.

      Footer

      ↑ back to top

      About

      • Accessibility Policy
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Work With Me
      • About

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2015-2023 Wellfedbaker