138 cal, 18C/7F/4P/7S.
I didn’t think “high fiber” and “chocolate hazelnut butter” were two phrases one could use together in a sentence, let alone in the short title of a recipe. Wanna stay regular? Here, eat this Nutella cookie! Pass one to grandma too!
Well there’s a first for everything.
Who doesn’t love chocolate hazelnut spread? While I eat actual Nutella only on occasion, I love all things chocolate plus hazelnuts. Those clever Italians were on to something, it’s such a yummy combo. I also love that these days you have good alternatives to Nutella in most stores. So many brands make wholesome, less-sugar chocolate hazelnut spreads.
In this recipe I used Justin’s Chocolate Hazelnut Almond Butter (not sponsored, I just love it and buy it) but I’m confident this will work with all chocolate hazelnut butters, including Nutella. If using actual Nutella I recommend to eliminate the honey, that thing is pretty sweet on its own.
So where does “high fiber” come in to play? Well I made them with whole wheat flour and oat bran (my new secret weapon) I love it, but if you don’t have it you can definitely sub quick oats. Even regular rolled oats for a slightly chewier texture. If you want to really go crazy on the fiber, swap out the egg for a flax egg. I’m actually curious how they would turn out!
Did I tell you these cookies are also a piece of cake to throw together? Oh yes you will go from measuring cups to cookie dough in a matter of minutes.
- 1 large egg
- 1/2 cup Chocolate Hazelnut Butter or Spread (128 g)
- 2 tbsp honey or maple syrup (42 g)
- 3/4 cup whole wheat flour or any other wheat flour (90 g)
- 1 cup oat bran cereal or quick oats (80 g)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Topping: Either 2 tbsp semisweet chocolate (28 g) or 12 hazelnuts (about 14 g) or go half-and-half like I did (Nutrition info was based on the chocolate version but they’re roughly the same)
Makes 12 cookies. Preheat the oven to 350 F and line a cookie sheet with parchment. Beat the egg and mix thoroughly with the hazelnut butter and honey (I use my food processor because I’m lazy and my husband is pro at washing the thing on the daily). Whisk together flour, oats, baking soda, salt. Add the wet stuff in and fold with a spatula to obtain the cookie dough. Roll into balls and flatten between your palms. Top with chocolate pieces and/or 1 hazelnut per cookie (Doesn’t that look adorable). Bake for 10 minutes, cool and serve! Store leftovers in room temp of fridge/freezer for longer.
Hope you love these as much as I do, and if you try the recipe remember to tag @200isPlentySweet on instagram! ❤