Gluten Free Nutella Stuffed Cookies

These gluten free nutella stuffed cookies are one of the best things I’ve baked this year. Imagine a rich, chocolatey cookie with a gooey nutella center that melts when you bite into it.

They’re surprisingly easy to make too. The trick is freezing small balls of nutella ahead of time so they hold their shape inside the cookie dough while baking.

And yes, they are 100% gluten free. You’d honestly never know it though. The texture is soft, chewy, and exactly what you want from a homemade cookie.

A sprinkle of flaky sea salt on top takes them to the next level. That little bit of salt against the chocolate is so good.

If you’ve been looking for a gluten free dessert that actually impresses people, this is the one. Let me show you how to make them.

Why You’ll Love This Recipe

That Gooey Nutella Center – When you bite into one of these cookies and hit that warm, melty Nutella surprise in the middle, it honestly feels like eating a regular bakery cookie, and nobody would ever guess it’s gluten free.

Triple Chocolate Overload – Between the cocoa powder in the dough, the semi-sweet chocolate chips, and the Nutella stuffed inside, you’re getting three layers of chocolate in every single bite.

Soft and Chewy Texture – Pulling them out of the oven while the centers still look soft and letting them set on the baking sheet gives you that perfect chewy, slightly underdone cookie texture that everyone loves.

No One Will Know They’re Gluten Free – The combination of rich cocoa and brown sugar creates such a deep, fudgy flavor that even your pickiest friends won’t be able to tell these aren’t made with regular flour.

Ingredients

• 14 tsp Nutella, frozen into 14 small balls
• 2 cups Gluten Free All-Purpose Flour Blend
• 1/3 cup Unsweetened Cocoa Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup Unsalted Butter, softened
• 3/4 cup Packed Brown Sugar
• 1/4 cup Granulated Sugar
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 1 cup Semi-Sweet Chocolate Chips
• Flaky Sea Salt, for topping

How to Make

Step 1

Line a small plate or baking sheet with parchment paper. Scoop 14 level teaspoons of nutella, roll quickly into small balls, place on the parchment, and freeze for at least 1 hour until solid.

Step 2

In a medium bowl, whisk together gluten free all-purpose flour blend, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then add vanilla extract.

Step 4

Add the flour mixture to the wet ingredients and mix on low speed until just combined. Fold in the chocolate chips with a spatula. Cover the dough and refrigerate for 30 minutes.

Step 5

Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough, flatten it slightly in your palm, and press a frozen nutella ball into the center. Wrap the cookie dough completely around the nutella ball and seal it, then place seam-side down on the baking sheet. Repeat with remaining dough and nutella balls, spacing cookies 3 inches apart.

Step 6

Bake for 11 to 13 minutes until the edges are set but the centers still look soft. Immediately sprinkle a pinch of flaky sea salt over each cookie.

Step 7

Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve slightly warm for the best gooey nutella center.

My Tips

Freeze the Nutella Balls Until They’re Rock Solid

One hour in the freezer is the minimum, but honestly two hours or even overnight works better. If the Nutella balls are even slightly soft when you wrap them in dough, they’ll melt into the cookie while baking and you won’t get that gooey stuffed center.

When you’re ready to assemble, take out only a few Nutella balls at a time and keep the rest in the freezer. They start softening fast once they hit room temperature, and soft Nutella is really hard to wrap dough around without making a mess.

Chill the Dough – Don’t Skip This

The 30 minutes of refrigerating the dough isn’t optional here. Gluten free dough tends to be stickier and softer than regular cookie dough, so chilling it makes it way easier to handle when you’re wrapping it around the Nutella balls.

Cold dough also spreads less in the oven, which means your cookies hold their shape better and the Nutella stays sealed inside instead of leaking out. If your kitchen is warm, you can even go 45 minutes to an hour in the fridge.

Seal the Dough Completely Around the Nutella

This is the step that makes or breaks the whole cookie. When you flatten the dough in your palm and press the frozen Nutella ball into the center, make sure you pull the edges of the dough up and over until there are zero gaps or thin spots. Pinch the seams together firmly.

If there’s even a small opening, the Nutella will bubble out during baking and burn on the pan. Roll the sealed ball gently between your palms to smooth it out before placing it seam-side down on the sheet.

If the dough starts getting sticky and hard to work with while you’re assembling, pop it back in the fridge for 10 minutes before continuing.

More Tasty Recipes

• Gluten Free Caramel Stuffed Chocolate Cookies
• Gluten Free Chocolate Peanut Butter Lava Cookies
• Gluten Free Nutella Cheesecake Bites
• Gluten Free Chocolate Hazelnut Tart
• Gluten Free Nutella Mug Cake

FAQ

Why do the Nutella balls need to be frozen before stuffing?

Freezing the Nutella turns it solid, which makes it so much easier to wrap the cookie dough around it without everything turning into a sticky mess. If the Nutella is soft, it will squish out and mix into the dough instead of staying as a separate gooey center.

The frozen Nutella also holds its shape while baking, so when the cookie is done you get that melty, molten pocket in the middle rather than it just dissolving into the dough.