Healthy Practically Flourless Nutella Chocolate Chip Cookies
Yields: 12 cookies
My family is obsessed with Nutella, and they called these the best Nutella cookies they’ve ever had! These cookies are supremely soft and chewy with lots of decadent chocolate and rich nuttiness from the homemade hazelnut spread. They’ll keep for at least 2 or 3 days if stored in an airtight container at room temperature or for at least a week if stored in an airtight container in the refrigerator—if they last that long! (In my experience, it’s definitely worth making a double batch!)
  1. In a medium bowl, whisk together the oat flour, baking soda, and salt. In a separate bowl, stir together the Nutella, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some, but not a lot, if there isn’t too much oat flour in the dough!) Gently press the remaining chocolate chips into the tops. Bake at 350°F for 10-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes: You can actually make your own oat flour at home! I show you how here. It doesn’t always turn out as fine and powdery as store-bought versions (I’m obsessed with this one from Bob’s Red Mill!), but it’s a great trick to have when you want to make these cookies and don’t feel like driving to the grocery store!

It’s extremely important to measure the oat flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much oat flour will make your cookies turn out dry and crumbly, instead of soft and chewy, because oats act like sponges and soak up more moisture from your cookie dough compared to traditional flour.

White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the oat flour.

For a NON-oat-flour gluten-free option, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

This is my ultimate healthy homemade Nutella recipe. It’s so easy! If you prefer to use store-bought Nutella, that should also work.

Any milk may be substituted for the unsweetened cashew milk.

Light brown sugar may be substituted for the coconut sugar.

I don’t recommend adding more chocolate chips! They have a much stronger taste compared to the Nutella, so adding more chocolate chips will overpower the hazelnut flavor.

This recipe is easily doubled!

{gluten-free, vegan, clean eating, low fat}
Recipe by Amy's Healthy Baking at