Once I was browsing some recipes and I came across Hadia’s Nutella Filled Cookies. They looked delicious and I thought why not try them gluten-free. I even wrote to Hadia on her FB page and told her that I will try them gluten-free. Well, I did! And the result is amazing! Very tasty, flaky cookies, sweet, but not over-sweet, delicious in the afternoon with a cup of tea, or with your morning coffee. Indulge yourselves and enjoy every bite!
Nutella is gluten-free but not dairy-free, and this recipe contains butter so it’s not a dairy-free recipe.


Yields: 18 Nutella cookies and 6 Peanut butter cookies

- 2 cups or 250 grams gluten-free all-purpose flour
- 2 sticks butter or 1 cup (227 grams)
- ½ cup icing sugar
- 1 tsp vanilla extract
- 1 small jar Nutella (200 grams)


  1. Take small spoonfuls of Nutella and drop on a sheet lined with parchment paper.
  2. Put the Nutella drops in the freezer for 1 hour or more until they solidify.
  3. Put the flour and icing sugar in a bowl.
  4. Cut the cold butter into cubes and add to the flour and sugar.
  5. Add the vanilla and rub the mixture with your hands.
  6. You will get a smooth dough.
  7. Wrap the dough with cling film and put in the fridge for 30 minutes.
  8. Take the dough out and cut it into equal parts.
  9. Use your index finger to make a hole in each ball and fill it with Nutella scoops.
  10. Seal the dough, roll it in your hands, and flatten it a little bit.
  11. Put on a baking sheet lined with parchment paper.
  12. Put the sheet in the fridge for 30 minutes before baking.
  13. Bake in a pre-heated oven on 200°C for 15-18 minutes until golden.

P.S. I filled some dough balls with crunchy peanut butter and the result was also amazing! I used Jif crunchy peanut butter, which is also gluten-free.