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    Home » Brownies & Bars

    Chocolate Chip Nutella Bars

    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 chocolate chip 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 creamy Nutella.  They might just be my new favorite thing - Nutella lovers are going to go crazy for this recipe!

    A stack of nutella bars on a white metal tray.

    Chocolate and hazelnut are two of my favorite flavors! 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 stuffed cookies or these hazelnut brownies.

    Jump to:
    • Ingredient Notes
    • Substitutions & Variations
    • How to Make Gluten Free Nutella Bars
    • Storage
    • Recipe FAQs
    • More gluten free bar recipes to try:
    • Recipe

    Ingredient Notes

    Most of the ingredients needed for these Nutella cookie bars are simple pantry staples.  If your store doesn't carry vegan Nutella, I've included a link below to order it online.  You won't be sorry! 🙂

    Ingredients for chocolate chip nutella bars on a white table.
    • Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend in all of my cookie 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.
    • 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.
    • Vegan Butter - I use Miyokos Plant Butter of Country Crock Plant Butter in all of my recipes.  If you're not dairy free, unsalted butter will work fine in the same measure.
    • 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 measurements.

    Substitutions & Variations

    • Not Dairy Free - use dairy butter and regular Nutella in the same measure.
    • Make it Vegan - Replace the eggs with flax egg.

    How to Make Gluten Free Nutella Bars

    This easy recipe is very similar to making chocolate chip cookie dough.  I recommend using an electric mixer for this recipe.

    Before mixing your dough, line a 9-inch square pan with parchment paper and set it aside.

    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 butter in a large bowl. Beat on medium speed with a paddle attachment 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 extract 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 prepared pan and spread it into an even layer.

    Nutella being spread over the chocolate chip cookie dough.

    STEP 8: Spread a thick layer of Nutella over the bottom layer of 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 the top layer, it will melt in the oven. Then bake!

    Stack of three Nutella bars sitting on a white metal tray.

    Storage

    Once cooled, place the leftover 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.

    These bars will also freeze well.  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 serving.

    Nutella stuffed cookie bars on a 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. 

    Is Nutella gluten free?

    Yes, name brand Nutella 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 gluten free bar recipes to try:

    • A stack of three blackberry pie bars sitting on a baking sheet.
      Easy Blackberry Pie Bars
    • Sliced pecan pie bars stacked on a counter.
      Gluten Free Pecan Pie Bars
    • A pan of cherry chocolate brownies sitting on a table next to a bowl of cherries.
      Fudgy Cherry Chocolate Brownies
    • A small batch of brownies sitting on a cooling rack.
      Small Batch Brownies

    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

    These gluten free chocolate chip Nutella 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 minutes
    Cook Time: 33 minutes minutes
    Total Time: 43 minutes minutes
    Servings: 16
    Calories: 321kcal
    Prevent your screen from going dark

    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!
    US Customary - Metric

    Instructions

    To roast hazelnuts

    • Preheat oven to 350 °F (177 °C) 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.

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    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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