Sugar Free Nutella Cookies
You only need 5 ingredients to make these gluten free, sugar free Nutella cookies! They are crunchy on the outside, soft in the centre and only 1.1g net carbs per cookie.
Servings: 15
Calories: 73kcal
Ingredients
- ⅔ cup hazelnut butter I used a 170g jar of hazelnut butter and drained most of the oil. I ended up using 150g of nut butter with 1 tablespoon of oil.
- ½ cup granulated sweetener 90g
- ¼ cup cacao powder 22g
- 1 large egg
- pinch of sea salt
- optional: ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit electric or 160C/320F fan.
- Put all ingredients in a bowl and mix with a fork.
- Roll small balls of dough of 15g each (or use a small cookie scoop) and put them on a baking sheet.
- Flatten the tops of the cookies with a fork to create a criss cross pattern. I like to smooth the edges with my fingers so you don’t get too many cracks.
- Bake for about 8 minutes, until the edges are firm. Do not overbake as the cookies will firm up as they cool.
- Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.
Notes
1.1g net carbs per cookie. Makes 15 cookies @ 15 grams each.
Crunchy cookies: Bake 8 minutes or until the edges are firm.
Extra crunchy cookies: Flatten the cookies more by placing parchment paper on the top and using a rolling pin.
Soft cookies: Make them twice the size and thicker.
Store in a cookie jar for up to 2 weeks or freeze for up to 3 months.
Nutrition
Calories: 73kcal | Total Carbohydrates: 2.6g | Protein: 2.2g | Fat: 6.8g | Saturated Fat: 0.7g | Fiber: 1.5g | Sugar: 0.5g
