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Nutella stuffed cookie bars on a metal tray.

Gluten Free Nutella Stuffed Chocolate Chip Cookie Bars

These gluten free chocolate chip cookie bars are filled with chunks of roasted hazelnuts and a ribbon of chocolate hazelnut spread.
5 from 1 vote
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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
  • Cup Light Brown Sugar
  • 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.
Nutrition Facts
Gluten Free Nutella Stuffed Chocolate Chip Cookie Bars
Amount per Serving
Calories
321
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
22
mg
7
%
Sodium
 
223
mg
10
%
Potassium
 
110
mg
3
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
13
%
Sugar
 
27
g
30
%
Protein
 
4
g
8
%
Vitamin A
 
437
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
49
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!