Baking | Wholemeal Chocolate Nutella Cookies …. #snugg
Wholemeal Chocolate Nutella Cookies … felt like snug cookies. Something secure and comforting about them. The idea of course came from developing a comforting bite which felt ‘snug’ … thanks to this fabulous Snugg iphone cover I received in the mail the other day.
I love the Snugg line of products. They spell quality and durability which is what I look for in anything I would pick. I have been using the Snugg iPad cover for a while now, and I love it to bits. The iPad is ‘safer’ in the kitchen than ever before, and stands beautifully while I dash back and forth! Similarly, the iPhone case spells quality. In addition, this premium case sports some fantastic features.
Black iPhone 4/4S Anti Radiation Case.
– Reduces Cell Phone Radiation (SAR) by 92% and Hot Spot Radiation (EFI) by 90%!
– Ultra Thin, Lightweight, Sleek Design.
– Durable and Impact Resistant.
With the word snugg in mind I marched ahead with a cookie idea. I attempted to snuggly fit in some Nutella into the heart of my cookie. At the end of my experiment, wasn’t too sure if the Nutella taste came through, but the cookies were a hit alright!
Soft cake like cookies, ‘no longer tiny’ hands sneaking them away from the cookie jar one after another. They seemed to hit the right spot with the kids. With a nice deep chocolate flavour, you could barely tell that these were whole grain cookies!
Maybe it’s the recent almost 100% switchover to healthier eating & whole grains, a sign of evolving tastes. Or maybe that chocolate and wholegrain are good ‘companions’, I have had loads of luck of late. I barely ever use plain flour anymore, unless it’s a special birthday cake, or maybe partly in bread. I’ve had a patch of good luck with 100% wholewheat bread too, so I ain’t complaining!
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Recipe: Wholemeal Chocolate Nutella Cookies
Summary: Healthy, wholemeal, deep, dark, soft, cakey chocolate cookies, with a heart of Nutella.
Prep Time: 15 minutes
Total Time: 45 minutes plus chilling
Ingredients:
- For the chocolate cookies
- 130g wheat flour
- 85g oats
- 40g almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 200g granulated sugar
- 40g unsweetened cocoa powder
- 100g unsalted butter, at room temperature
- 2 eggs
- 3/4 teaspoon pure vanilla extract
- Filling
- 50g nutella
Method:
- Run all the dry ingredients in bowl of food processor to mix.
- Add the wet ingredients and process briefly until a cookie dough comes together.
- Divide into 24 balls and chill for half an hour.
- Line 2 cookie sheets with parchment paper.
- Flatten each into a disk, then place a scant 1/2 tsp of Nutella into the centre and pull the dough up around it. Gently roll back into a ball, and flatten slightly. Place on cookie sheet. Repeat with rest. {You might need to grease or moisten your palms slightly if the weather is warm}
- Leave to chill in freezer while you preheat the oven to 180C.
- Bake for approx 25-30 minutes until the cookie feels firm to touch.
- Leave on sheet for a minute, drizzle with warm caramel sauce if you like, them remove to cooling tray.
- Note: Instead of flattening the disks as in step 5, you could make thumbprint cookies instead. Indent the balls with your thumb and add a scant tsp of Nutella. Bake as above.
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Also find me on The Rabid Baker, The Times of India
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
7 Comments
Coco in the Kitchen
Did somebody say NUTELLA?!
Deeba, I love your pics. You have such an eye. xo
Kiran @ KiranTarun.com
I’m loving this chocolaty wholesome cookies!! YUM!!
Deepali Jain
I love the blue painted crate! Such a lovely color! And of course, the cookies are delectable.
sangeeta khanna
Whole grain love 🙂
Loving it and the pictures make me stay glued to the screen ..
Tanushree
Hi Deeba
While baking cookies the heat should be from top and bottom both or only from bottom rods of oven .
N can u please share the recipe for caramel sauce..
Deeba @ PAB
Hi Tanushree,
My oven uses just the lower element for baking. You can find the caramel sauce recipe here –
Thank you for stopping by
Andi @ The Weary Chef
These cookies sounds delicious, and your photos are absolutely gorgeous! I love how you were able to tie in phone covers with your recipe so nicely. I have a lot to learn from your blog! 🙂