Nutella Peanut Butter Chocolate Chunk Cookies

I’ve made quite a few chocolate-peanut butter cookies in my day.

But had yet to bake Nutella into cookies until now. What was I waiting for.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

They turned out moist, soft, chewy, and are some of the fudgiest, richest, and most intensely chocolaty cookies I’ve ever had.

The Nutella is the star of the show, and trumps the peanut butter flavor, which is more subtle.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

I got the inspiration from my Peanut Butter Chocolate Chunk Cookies. Those cookies don’t use any flour, butter, or white sugar. I was going to just swap Nutella for peanut butter, but realized that wouldn’t be a good idea. Nutella is about twice as runny as peanut butter, and I was afraid of spreading issues. It’s also sweeter than peanut butter.

 To compensate, I cut the brown sugar amount in half, added a bit of flour, and supplemented the Nutella-dominant dough with just one-quarter cup of peanut butter since it’s thicker and provides more structure. And there’s NO butter and NO white sugar used, and very little flour.

I was so pleased when these came out of the oven and my strategies worked.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

To make the cookies, cream together one egg, Nutella, peanut butter, dark brown sugar (or light if that’s what you have), vanilla, and let your mixer really work this dough over. In my stand mixer, I let this beat on high power for about 5 minutes. The batter goes from granular, gritty, and sloppy to smooth and oily-looking. It should look like a big, greasy ball of Play-Doh. If it’s not, keep beating and creaming until it is.

Add the flour, baking soda, and this causes the mass of dough to separate into tiny balls about the size of larger non-pareils sprinkles. The dough is not pretty, not combined, and you’ll think you’re on the wrong track. You’re fine.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

 Add the chocolate chunks and beat momentarily. A tip when chopping chocolate is to put a piece of parchment on your cutting board before chopping it, which contains the chocolate sawdust, making cleanup a snap. The whole dusty mess slides easily off the parchment and into your mixing bowl.

I used Trader Joe’s 72% Pound Plus Bar. Use your favorite level of chocolate intensity. I wanted something dark, rich, and very intense and it delivered.

Using a medium 2-inch cookie scoop, form 15 mounds and place them on a large plate, or use your hands. If you’re using a cookie scoop, after the mounds are formed, squeeze and compact them in your hand.

The dough comes together when squeezed, yet is crumbly and loose without pressure as it lays in the mixing bowl. It’s oily yet crumbly, all in one.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

Cover the plate with plasticwrap and chill it for at least two hours, up to 5 days, before baking. Bake for 9 to 10 minutes, or until tops have just set. Don’t overbake, which is easy to do with dark-colored cookies. They set up as they cool so don’t be afraid to pull these out when they’re still on the loose and jiggly side.

Biting into one of these dark beauties, with a sea of melted chocolate chunks scattered throughout the rich, Nutella-based dough, is just pure bliss.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

Nutella lends a fudgy, gooey quality to the cookies, unlike other types of chocolate cookies that are made with cocoa powder, which I find are prone to turning dry and cakey.

Although there are hints of peanut butter flavor that come through, these are for chocolate lovers.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

The edges are chewy, and the center is squishy soft, supremely moist, and ultra chocolaty.

In comparison to some of my other chocolate cookie recipes, these are a slam dunk. There’s no chocolate to melt nor having to wait for it to cool before beating into the other dry ingredients, making them so much faster and more foolproof.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

I’m glad the recipe only makes 15 small cookies.

Having a big batch of these around would be dangerous.

Nutella Peanut Butter Chocolate Chunk Cookies averiecooks.com

Nutella Peanut Butter Chocolate Chunk Cookies - Nutella, PB & big chocolate chunks are guaranteed to put a smile on your face or anyone you make them for! Easy recipe at averiecooks.com

Print Print Recipe

Nutella Peanut Butter Chocolate Chunk Cookies

The cookies, made largely from Nutella are some of the fudgiest, richest, and most intensely chocolaty cookies I’ve ever had. They're moist, soft, chewy, and Nutella is the star of the show. It dominates the peanut butter flavor, which is much more subtle. Based on ease of recipe and overall taste and result, if you're looking for an easy but very chocolaty chocolate cookie recipe, this one is a shoe-in.

Yield: 15 small cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: about 3+ hours, for dough chilling

Ingredients:

1 large egg
3/4 cup Nutella
1/4 cup creamy peanut butter or chocolate peanut butter (do not use natural or homemade, it's too runny and cookies could spread)
1/2 cup dark brown sugar, packed (light may be substituted)
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
5 to 6 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), combine the egg, Nutella, peanut butter, brown sugar, vanilla, and beat on high power to cream ingredients, about 5 minutes. Stop and scrape down the sides of the bowl as necessary. The dough will go from very granular, gritty, and loose to smooth, oily, and well-formed in a large mound. If your dough has not come together or is at all gritty, continue to mix until it smooths out.
  2. Add the flour, baking soda, optional salt and beat to incorporate. Dough will not look like normal cookie dough and will be tiny balls and flakes that seem almost feathery in the bowl. This is okay. Add the chocolate chunks and beat momentarily to incorporate.
  3. Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out 15 mounds of dough and place them on a large plate. Using your hands, gently squeeze and compact each mound so that it's tightly packed together. Dough will be both crumbly and oily, but when squeezed, it should stay together. Cover plate with plasticwrap and refrigerate dough for at least 2 hours, up to 5 days, before baking.
  4. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats
  5. parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 10 minutes, or until top have just set, even if slightly underbaked in the center. It's difficult to discern if they're done or not because they're dark, but watch them very closely and don't overbake. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard (The cookies shown in the photos were baked for 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
  6. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Related Recipes

Thick and Soft Chocolate Peanut Butter Cookies (GF) – No butter, No white sugar, and No flour used. They’re more peanut buttery than today’s cookies; however overall, much more of a chocolate-peanut butter cookie than a peanut butter-chocolate cookie. Rich and intense with old-fashioned charm

Soft and Chewy Brownie Cookies – A soft, scrumptious, and nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate

Quintuple Chocolate Fudgy Brownie Cookies – For the ultimate chocolate lover and chocolate is used five times: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate and caramel-filled truffles, and chocolate-filled Oreos. There’s no peanut butter in them, but hands down, my favorite chocolate cookie recipe of all time but today’s recipe gives these a run for their money, especially because it’s much faster and simpler to make

Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination and I baked both chocolate chips and Mounds Bar candy bars into these easy, goofproof chocolate cake mix cookies that turn out soft and moist every time

Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries – Any dried fruit may be used but there’s something about the combination of chocolate and chocolate-covered strawberries that is especially good

Peanut Butter Chocolate Chunk Cookies – The BEST PB Cookies I’ve ever had. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate. Crazy good!

Chocolate Peanut Butter Fudge – Fast, easy, no-cook, foolproof fudge that’s as peanut buttery as it is chocolaty

Homemade Chocolate Peanut Butter (vegan, GF) – No added sugar, oils, or anything other than peanuts and chocolate. Ready in 10 mins. Fudgy, rich, and comfort food by way of a spoon

Nutella Brownie Truffle Bites (no-bake with vegan and GF options) – All the flavor and decadence of truffles, minus the work of rolling into balls. These sliceable, no-bake, dense, rich bites come together in 5 minutes and are pressed into a pan and sliced, rather than rolled. Fudgy brownie, chocolate cookie dough, and truffle all in one. Rich, decadent, and easy

Nutella Chocolate Chip Baklava – Easy enough to make even if you’ve never made baklava. Layers of phyllo dough, Nutella, and chocolate chips that are drenched in a honey syrup

What’s your favorite way to eat Nutella? or Peanut Butter?

Recipes links welcome.

Thanks for the Odwalla Juices Giveaway entries!

   

156 Responses to “Nutella Peanut Butter Chocolate Chunk Cookies”

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    the 3volution of j3nn — April 15, 2013 at 12:10 am

    Oh dear lawd, yes! Nutella oozing out of cookies is my new favorite way to eat a cookie. These sound so easy to make, too. Love it!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 12:23 am

      So easy to make. And it just was oozing everywhere. Loved.it. :)

      Reply

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    Chung-Ah | Damn Delicious — April 15, 2013 at 12:44 am

    Nutella and peanut butter?!! You are an evil genius, Averie!

    Reply

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    Lisa | With Style and Grace — April 15, 2013 at 1:07 am

    and now I’m suddenly craving chocolate… oh my goodness, these cookies – ALL of these cookies look incredible.

    Reply

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    sally @ sallys baking addiction — April 15, 2013 at 3:06 am

    Love love LOVING THESE girl!! So fudgy, rich, decadent – a chocolate dream. Soft, moist, and gooey. I can see myself getting chocolate all over my face eating one. Totally worth it. Nutella and peanut butter is such an amazing combination. Probably one of the best on earth. I stock up on Nutella when I see it on sale, which is rarely – but love saving on that stuff. And I’m glad the recipe makes a small batch size too. Gosh knows having any more than 15 cookies lying around… that just spells danger. I’d have no self restraint!! Beautiful cookies you created girl. Woo hoo!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 3:19 am

      You know those CI recipe choco cookies that make a million little bowls of dishes? These are the opposite. Nothing to melt, super fast and easy, with stellar results. Storebrand Nutella girl. All the way. Here I get the Ralph’s(Kroger), or Von’s brand of Nutella. Cannot taste any difference and it’s half the price. For baking experiments that you never know how they’re going to turn out, it’s a must!

      Reply

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    Colleen @ What's Baking in the Barbershop?! — April 15, 2013 at 4:15 am

    Oh my, could these be any more fudgy, dense, and delicious looking?! I don’t think so! And the addition of the dark chocolate chunks just puts these cookies over the top! Love.

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 4:30 am

      They are seriously such little fudge bombs. I just loved them! And thanks again for making my cookie cup recipe! I want one of those now, too! lol :)

      Reply

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    Marie @ Little Kitchie — April 15, 2013 at 4:27 am

    These are fantastic!!! They look SO incredibly fudgey and decadent. You know I love your PB chocolate chunk cookies, so if you modeled this after that recipe, it’s a must try for me!!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 4:31 am

      They are! They’re like the Nutella version of those cookies, choc chunks and all!

      Reply

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    Holly @ EatGreatBEGreat — April 15, 2013 at 5:29 am

    These sound like a wonderful combo and look really fudgey!!

    Reply

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    Marta @ What should I eat for breakfast today — April 15, 2013 at 5:40 am

    It looks almost too good to be true. My friend Erin made a similar ones and you made me think of her. Great recipe.

    Reply

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    Tieghan — April 15, 2013 at 5:50 am

    These look crazy good!! Nutella + Peanut Butter!! Heaven. You know how to do a cookie good!

    Reply

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    Anna @ Crunchy Creamy Sweet — April 15, 2013 at 6:53 am

    Now this is what chocolate cookie dreams are made of! Is there any cookie that could beat this nutella pb chocolate chunk version? I highly doubt it! Pinning!!

    Reply

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    Tanya — April 15, 2013 at 7:03 am

    Wow Averie, these look especially amazing. I crave milk just buy looking at these! Nutella really is amazing stuff!

    Reply

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    Paula — April 15, 2013 at 7:04 am

    I never would have thought the dough was crumbly before forming it if you hadn’t mentioned it–the end result looks so gooey and fudgy! All of these recipes are a chocolate and nut butter lover’s dream–with so many ways to use my TJ’s chocolate bar. Glad you make small batches–these (like so many others) could be dangerous!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 1:25 pm

      It was like my flourless PB cookies that I’ve been making; quite oily and loose and then decided that although I know I personally could have not even used the flour or needed it and could have made these work without, that I could envision my inbox exploding with “I tried these and they spread out” or “I tried these and they were oily” so rather than deal with all that, 1/2 c flour solves the issue. But in the meantime, makes the dough crumbly-looking. It’s a weird texture but it holds together when squeezed.

      Reply

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    Bev @ Bev Cooks — April 15, 2013 at 7:13 am

    Those cookies. That first picture. My face. I can’t even…. bravo.

    Reply

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    marcie@flavorthemoments — April 15, 2013 at 7:14 am

    These cookies look so unbelievably good! My jar of Nutella is awaiting these!

    Reply

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    Joanne — April 15, 2013 at 7:22 am

    I feel like I say this about all of your cookies, but OMG WOW. Those look so fudgy ooey gooey awesome!

    Reply

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    Erin @ The Spiffy Cookie — April 15, 2013 at 7:27 am

    Chocolate and peanut butter is already amazing, but I too have experienced the glory of peanut butter and nutella together. Must have these cookies!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 1:23 pm

      I had done bars and other things with Nutella + PB, but never cookies. It was about time!

      Reply

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    Martha @ A Family Feast — April 15, 2013 at 7:31 am

    Wow! These cookies look amazing…and we just happen to have a jar of nutella in the cabinet! We’re SO making these today!

    Reply

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    Heather (Where's the Beach) — April 15, 2013 at 7:48 am

    They look like a brownie – my sister would be in heaven if they were GF. I really don’t care for nutella, but PB? I will eat it any way I can. Just on a spoon works for me ;-)

    Reply

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    Hayley @ The Domestic Rebel — April 15, 2013 at 7:50 am

    I haven’t baked with Nutella, either! Dude, what are we waiting for? These cookies look SO intensely fudgy and delicious.. perfect for one of those “I need chocolate and I need it NOW” days.. which, um, are kind of like everyday.

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 1:19 pm

      I know…I have made bars, and no-bake stuff, I even made baklava!!! with it. But never cookies. I needed to cover the basics with it, for sure :)

      Reply

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    SaltySweetSour — April 15, 2013 at 8:01 am

    Yum! These look deliciously gooey.

    Reply

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    Laura (Tutti Dolci) — April 15, 2013 at 8:05 am

    You’re going to kill me with cookies, these look incredible!

    Reply

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    Georgia @ The Comfort of Cooking — April 15, 2013 at 8:36 am

    You are KILLIN’ me with these cookies, Averie! They look sooo irresistible!

    Reply

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    Pamela @ Brooklyn Farm Girl — April 15, 2013 at 8:52 am

    Oh man, nutella into cookies – you have my heart.

    Reply

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    Katie — April 15, 2013 at 9:01 am

    Sugar overload…..nah. I’m ready for some of these. Bring them on!

    Reply

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    Jackie @ Domestic Fits — April 15, 2013 at 9:03 am

    Those look amazing! I love a cookie with chewy edges and a soft middle, thats the perfect cookie to me.

    Reply

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    Reba - Not So Perfect Life — April 15, 2013 at 9:07 am

    I bet its easy to sub in a cornstarch egg to make these vegan !

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 1:17 pm

      And if you try that, LMK how it goes! I would have said chia or flax egg but haven’t tried either.

      Reply

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    Ari @ Ari's Menu — April 15, 2013 at 9:11 am

    Averie, these are the gooeyest, puffiest cookies I have ever seen!! Between the Nutella and those big, melty chocolate chunks, I am borderline obsessed over here!

    Reply

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    Eva @ Eva Bakes — April 15, 2013 at 9:19 am

    Oh Averie, you did NOT just go there! PB and Nutella in a fudgy cookie? Must… look… away! Kidding, of course. This sound phenomenal!

    Reply

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    Joy @ Baking-Joy — April 15, 2013 at 9:23 am

    These look amazing Averie, I absolutely love the nutella peanut butter combination :-)

    Reply

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    Sue/the view from great island — April 15, 2013 at 9:38 am

    These are too insanely good looking, and those shots of the nutella oozing out are beyond my power to resist.

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 1:16 pm

      I’m happy those shots conveyed. It can be so hard to shoot dark on dark, and not have it look like a blurry or black mess!

      Reply

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    Jenny @ Paleofoodiekitchen — April 15, 2013 at 9:52 am

    Ah your nutella cookies look SO GOOD! Makes me want to make some homemade nutella =) I used to eat that jar by the spoonful before I became Paleo!

    Reply

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    Annie @ Annie's Noms — April 15, 2013 at 10:14 am

    Oh my word these look insanely fudgey! I wish I wasn’t allergic to nuts so bad right now!! :(

    Reply

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    Valerie — April 15, 2013 at 10:44 am

    Averie, you’ve truly outdone yourself – these cookies look wickedly delicious! :D (Great tip about using parchment paper as a chocolate-dust catcher.)

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 1:01 pm

      Best dust catcher ever…you will save yourself so much time, cleanup, and dusty hassle!

      Reply

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    Meagan @ Scarletta Bakes — April 15, 2013 at 11:09 am

    Wow, do I love how ooey and gooey these little cookies are! I can’t think of anything better than packing hazelnut spread, peanut butter, and chocolate all into one bite. I’ll take TEN, please!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 12:59 pm

      hazelnut spread, peanut butter, and chocolate = the holy grail :)

      Reply

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    Monica — April 15, 2013 at 11:36 am

    These cookies have such a dreamy texture! I epecially like that you paired it with a bittersweet 72% chocolate; sounds insanely delicious!

    Reply

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    Ala — April 15, 2013 at 12:02 pm

    Just look at that oozing gooiness–how delectable! I’ve been making truffle cookies for years because they’re the moistest cookies I know, but I’m going to need to try these next week to compare. They look dangerously addicting!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 12:58 pm

      These are a new favorite b/c they are so much faster to make than any other really rich and gooey chocolate cookie I make and make way less dishes. Nothing to melt in little bowls. The Nutella comes in so handy!

      Reply

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    Jackie @ marin mama cooks — April 15, 2013 at 12:07 pm

    I love all of your cookie creations Averie. You continue to amaze me with all of your new recipes. These look ultra gooey and fudgey, just the way I like them. I’m so in love with that top photo that I’m pinning it right now! Have a great day girl! xoxo, Jackie

    Reply

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    Nicole @ Young, Broke and Hungry — April 15, 2013 at 12:15 pm

    These cookies would satisfy any chocolate craving and then some!

    Reply

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    Stacy | Wicked Good Kitchen — April 15, 2013 at 1:38 pm

    Mighty wicked Nutella cookie recipe, Averie! I love the way you broke down your thought process when you conceived them and all the descriptive tips at various stages. No doubt that these are your BEST chocolate drop cookies to date! (With Nutella, why wouldn’t they be?) By the way…my post today is dedicated to you. It is a special paleo/vegan version of something you do extremely well. I even propped my food photography like yours…entirely in homage. (I also link to your upcoming PB Comfort cookbook to Amazon and share a childhood pic of me for my blog visitors.) Thank you SO MUCH for all of your support! It has meant so much to me and meeting you via baking and blogging has truly been a blast. You totally AMAZE me, girl! xo

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 1:50 pm

      Thanks for such a glowing comment and your support as well. Off to check your post!

      Reply

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    tracy {pale yellow} — April 15, 2013 at 1:39 pm

    I love your thought process, too gooey from the nutella, add a little flour, it’ll all be alright! These cookies look beautiful and delicious!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 1:49 pm

      Honestly I personally could have gotten them to work without the flour but for the sake of people writing to me with issues of spreading, 1/2 c flour headed that off at the pass :)

      Reply

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    ATasteOfMadness — April 15, 2013 at 1:51 pm

    This cookie has everything I could ever want in a dessert!!
    My favorite way to eat nutella and peanut butter I am ashamed to say is with a spoon. Dunk the spoon in the nutella then on the same spoon dunk it into the peanut butter. So whenever I have a peanut butter sandwich, there will be trace amounts of Nutella. But I’m not complaining ;)

    Reply

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    Mary Frances @ The Sweet Tooth Life — April 15, 2013 at 2:09 pm

    I have been waiting for these ever since I pinned the original chocolate peanut butter cookies! It’s so true; Nutella cookies can spread until they’re paper thin and that us a big no-no in my book! These look so incredibly fudgy! I like my cookies thick and moist, so these fit the bill perfectly. Beautiful pictures as well!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 4:57 pm

      Glad to know you were excited for these and yes, they are thick and fudgy and no issues with spreading paper thin…that is not my idea of a great cookie either. Must have some teeth-sinking density!

      Reply

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    Megan @ For the Love of Cookies — April 15, 2013 at 2:33 pm

    These look insanely chocolatey and fudgy! I love it! Can you believe I’ve yet to try nutella? I need to remedy that immediately! Great recipe :)

    Reply

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    Chocolate Shavings — April 15, 2013 at 3:14 pm

    You had me at nutella!

    Reply

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    Tiff @ Love, Sweat, & Beers — April 15, 2013 at 4:28 pm

    Yum! Nutella makes everything wonderful, even things that are already amazing, like cookies!

    Reply

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    Angela @ Canned Time — April 15, 2013 at 4:32 pm

    Holy Nutella those look fabulous. You say store bought is best but if you come up with your own Nutella version, you could have a whole new cook book in the works for us ;)
    BTW, I finally got around to making that spectacular Sweet Potato Bread and it was/is delicious. I did Flax Eggs, Spelt flour, and added in some fresh blueberries even. And you can bet I put the whole 1 Tbs. of Cinnamon in, maybe a little more. Fantastic sweet bread. Thanks so much for sharing.
    (We miss so much hearing all about Skylar. Hope she’s doing great in school)
    Thanks Averie!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 4:53 pm

      Yes I keep my family off my food/cooking blog these days for the most part, although I did mention her in my Friday Things post.

      So glad to hear the bread was a hit for you, with flax eggs and spelt flour. Low gluten and no eggs and it still worked out – awesome! And with blueberries & lots of cinnamon. Love it!

      Reply

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    Dorothy @ Crazy for Crust — April 15, 2013 at 4:42 pm

    Amazing Averie! I tried that 3-ingredient recipe with Nutella forever go – complete fail. I love your alterations!

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 4:51 pm

      Good to know you tried it (and sorry about the fail) but that’s what I suspected would happen. Just too runny to hold together was my fear and sounds like that was the case. Ugh!

      Reply

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    Laura Dembowski — April 15, 2013 at 5:37 pm

    Recipes like this make me curse my chocolate allergy. The gooiness of this looks insane. Such a hard texture to get without using chocolate.

    Reply

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    what katie's baking — April 15, 2013 at 6:21 pm

    these look fantastic! i wonder if they would be good with cookie butter instead of nutella? i have some i’m wanting to use up!

    p.s. ever since your post on people stealing photos and recipes, i’ve been noticing it all over facebook! i can’t even tell you how many facebook pages i’ve reported because of it! it’s infuriating. i didn’t realize how rampant the problem was and how much it was hurting bloggers who work so hard, but i’m so glad you wrote that post. i feel like i can help the problem now, at least a little bit.

    Reply

    • Averie @ Averie Cooks replied: — April 15th, 2013 at 6:31 pm

      That’s awesome that you are reporting those sites. GOOD!!! The more reports they get, the more FB will shut them down. They do re-open under new names unfortunately it seems but in the meantime, the more reports against them the better. Glad my post was an eye-opener!

      I bet these would work with cookie butter but I haven’t tested it. It’s thicker than Nutella so you maybe may want to halve the flour amt. See how the dough looks and go from there. LMK if you try it! Or make these http://www.loveveggiesandyoga.com/2013/03/cookie-butter-brown-sugar-streusel-bars.html

      Reply

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    ashley - baker by nature — April 15, 2013 at 6:25 pm

    Now these are COOKIES! I love how gooey the middles are, too.

    Reply

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