These wholemeal cookies with Nutella and hazelnuts are delicious, slightly healthier treats – perfect for little ones, though adults will love them just as much. They smell wonderfully of Nutella, are lightly crisp, and packed with nutty flavour. Ideal as a snack for long walks! They can be stored like classic shortbread-style biscuits, in an airtight tin at room temperature for up to 7 days.
Makes 35–40 cookies.
Ingredients for wholemeal nutella and hazelnuts cookies:
- 1⅓ cups wholemeal plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 115 g butter
- 115 g Nutella
- 2/3 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4–1 cup finely chopped hazelnuts, toasted and skins removed
All ingredients should be at room temperature.
Cream the butter and Nutella until combined. Gradually add the sugar, beating until light and fluffy. Add the egg and vanilla extract, mixing until combined. Add the flour, baking powder, bicarbonate of soda, and salt. Mix until just combined. Stir in the chopped hazelnuts.
Take small portions of dough and roll into balls (about the size of a walnut). Place them on a baking tray lined with baking paper, leaving plenty of space between them. Flatten slightly with a spoon or your hand.
Bake at 180°C for about 13 minutes (or longer depending on size), until the edges are nicely golden. Remove from the oven and cool on a wire rack.
Enjoy!
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