Last year I made 2 ingredient Nutella Cookies and they were a big hit. This year our middle son is dairy free and really Matthew should be too, so I decided to make homemade nutella and try using that in the 2 ingredient nutella cookies. Here is what I came up with. You can make the cookies with just the homemade nutella or you can spice them up with Stir it Up Cuisine’s Sweet Heat Pepper Jelly and make amazing thumbprint cookies like I did in the picture below.
First you need to make your GFCF homemade nutella, then you use that to make the 2 ingredient nutella cookies. I used the basics of the homemade nutella recipe found here at Deliciously Organic but I made a few changes, mostly because I didn’t have the exact ingredients featured in the recipe.
- 1 Cup homemade nutella (see recipe in above link)
- 1 egg
- Stir it Up Cuisine's Sweet Heat Pepper Jelly
- Preheat oven to 350 degrees
- Cover Cookie Sheets with parchment or silpat.
- In a medium bowl mix homemade nutella with egg and mix, it may take a minute to come together.
- Using a spoon, place dollops of the mix on prepared cookie sheets.
- Using a spoon, make a "thumbprint" in the cookie.
- Add a dollop of the Sweet Heat Pepper Jelly in the thumbprint.
- Bake 10 to 15 minutes.
- Remove from oven and cool cookies on parchment on cooling rack.
Stir It Up Cuisine’s Sweet Heat Pepper Jelly is the perfect jelly for this chocolate cookie creation. It has the right amount of heat and tang, while balancing the nutty, sweet flavor of the cookie. The Sweet Heat Pepper Jelly would be delicious as a glaze on chicken wings (I think we will be trying that for the Super Bowl Party) or on a shrimp taco. Yum.
I was provided with a free sample of Sweet Heat Pepper Jelly in exchange for this review.
