Meaningful Eats
Gluten-Free Nutella Witch Hat Cookies
36 small cookies
These festive gluten-free Nutella cookies are soft, chocolatey, and topped with a chocolate kiss. This fun Halloween treat doubles as a great party activity for kids!
Ingredients
Dry Ingredients
- 1 ½ cups (225g) gluten-free measure-for-measure flour
- 3 tablespoons (15g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Other
- ½ cup (150g) Nutella
- ½ cup (113g) butter, at room temperature
- ½ cup (106g) brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (100g) granulated sugar, for rolling, optional
- 36 chocolate Kiss candies unwrapped
Instructions
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and Nutella on medium-high speed for 1 minute until creamy.
- Add the brown sugar and granulated sugar and mix until creamed, about 2-3 minutes.
- Add the egg and vanilla and mix until well-combined. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated.
- Cover the bowl and let sit at room temperature for 20.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Place the unwrapped chocolate Kiss candies in a bowl and set them in the freezer.
- Scoop the cookie dough into round balls, 1 tablespoon per ball, then roll in granulated sugar, if using. (Don’t make them too big or you won’t have the right cookie-to-chocolate ratio.)
- Place on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, until the tops begin to slightly crack.
- Remove from the oven and immediately press a frozen chocolate Kiss candy into each cookie.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Gluten-Free: This recipe uses gluten-free measure-for-measure flour. For best results, use a high-quality blend like King Arthur.
Dairy-Free: Swap the butter for a dairy-free alternative like Earth Balance and use a dairy-free chocolate spread instead of Nutella.
Nut-Free: Replace Nutella with a nut-free chocolate spread. You could make your own using a blend of sunflower seed butter, cocoa powder, and a bit of sugar.
To Make Ahead: Prepare the dough up to 2 days in advance. You can store the bowl of dough in the fridge or form the dough balls before chilling. If you refrigerate the bowl of dough, let it sit at room temperature for about 10 minutes before forming the dough balls and baking.
To Store: Keep cookies in an airtight container at room temperature for up to 4 days.
To Freeze: Freeze baked cookies for up to 2 months, or freeze the dough balls and bake straight from frozen, adding a few extra minutes to the bake time.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 30mg | Fiber: 1g | Sugar: 14g | Vitamin A: 86IU | Calcium: 22mg | Iron: 1mg