Nutella is probably one of my favourite things. When I was young, I remember coming home from school and my favourite snack was nutella on crackers. Instead of peanut butter and jelly, I looked forward to nutella sandwiches. I came up with this recipe because I knew that nutella would add a lot of texture and flavour to a gluten-free cookie. It's moist, chewy and very rich!
You will need:
2 cups of rice flour
3/4 cup of tapioca flour
1 Tsp baking soda
1/2 Tsp gluten free baking powder
3/4 cup of Nutella
1/2 cup Brown sugar
1/2 Tsp vanilla extract
2 eggs beaten
1/4 cup of oil
Preheat the oven to 350 degrees farenheit.
Mix the rice flour and tapioca flour together and then add the baking soda and baking powder.
Then, in a separate bowl, mix together the nutella, brown sugar, oil, beaten eggs and vanilla.
Mix well with an electric mixture.
Then, slowly and gradually add the dry ingredients to the nutella mix and keep beating with an electric mixture until all the flour and nutella are completely combined. Once it is all combined, it will have a crumbly appearence but don't worry, once you form them, it sticks together well.
Grab a teaspoon-sized amount of dough in your hands and gently form it into balls and put on a greased cookie sheet. I don't like to flaten the dough because they slightly flaten while baking.
Put in the oven and bake for approximately 10-13 minutes or until the bottom is lightly browned.
Voila! Enjoy!
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