Yeah…Immaeatthat

Dec 06

Soft Snickerdoodle Gingerbread Cookies with Nutella Puddles

A puddle of nutella! How dreamy! Don’t ya just wanna jump in in?

soft snickerdoodle gingerbread cookies with nutella puddles | immaEATthat.com

I feel like nutella is something clients constantly tell me they can’t keep it in their home because they will eat all of it very quickly.  The thing is…if you keep nutella in your house and eat it when you have cravings for it, you don’t eat all of it at once with a spoon while standing up in your kitchen.  You just need to incorporate it in regularly to your meals and snacks and stop restricting yourself from it.

Ways to incorporate nutella regularly…1) a nutella snack could be making these cookies, 2) a nutella meal could be french toast topped with nutella, 3) another nutella meal could be nutella crepes.  Nutella crepes + a latte is one of my favorite lunches.  I actually like crepes for lunch even more than I like them for breakfast…no idea why.  Because I said that I will probably crave a nutella crepe for breakfast tomorrow.

soft snickerdoodle gingerbread cookies with nutella puddles | immaEATthat.com

Welcome to Day 2 of Cookie Week! For Day 2 I made us vegan cookies with a non vegan core.  And I snickerdoodle-ified them.  I despise gingerSNAPS because they are like burnt-to-a-crisp cookies.  Way too crunchy.  I love other crunchy things…croutons, toast, pretzels…yes, yes, yes…but crunchy cookies…no.  So I promise these ginger cookies are the opposite of crunchy gingersnaps.  

They are soft (as long as you take them out of the oven at the right time).  These cookies should seem mega underbaked when you take them out of the oven, but they harden up as they cool.  I promise.  Friends don’t let friends overbake their cookies.

soft snickerdoodle gingerbread cookies with nutella puddles | immaEATthat.com

Now these cookies are VERY gingery.  They don’t burn when you eat them, but they are one step below burning your mouth…if that makes any sense at all.  All that to say–>eat these with a nice glass of ice cold milk on the side and you’re good to go.

soft snickerdoodle gingerbread cookies with nutella puddles | immaEATthat.com

So.  If you only like ginger when it’s in gingerbread cookies (and occasionally you like adding a tiny sliver of pickled ginger when you eat sushi)…then you are like me and you should totes make these cookies today.

Perhaps you doubt that nutella, ginger and cinnamon will all go together.  I say they do go together! They go together oh so well.  Try it.  You’ll like it.

soft snickerdoodle gingerbread cookies with nutella puddles | immaEATthat.com

Soft Snickerdoodle Gingerbread Cookie with Nutella Puddles

Yield: 9 cookies

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Ingredients:

2 cups oat flour, spooned into measuring cup
1/2 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup coconut oil, melted
1/4 cup molasses
1 teaspoon vanilla extract

to roll them in
cinnamon-sugar mix

to fill them with
nutella

Directions:

Preheat oven to 350ºF. In the bowl of an electric mixer, combine oat flour, brown sugar, baking powder, baking soda, ginger, cinnamon and salt. Add in melted coconut oil, molasses, and vanilla extract.  Roll dough into 9 cookie balls and roll in cinnamon-sugar.  Place cookies on a greased baking sheet.  Use the back of a tablespoon to make a well in the center of each cookie.  Bake for 8 minutes.  They WILL seem soft and underbaked when removed from the oven, they harden A LOT as they cool, so make sure they seem underbaked when you take them out of the oven.  Now, again, press the back of the tablespoon into the center of the cookie to create a well.  Fill the center up with nutella.  Enjoy.

soft snickerdoodle gingerbread cookies with nutella puddles | immaEATthat.com

22 comments on “Soft Snickerdoodle Gingerbread Cookies with Nutella Puddles”

  1. These are beautiful! Love the flavors in the cookie! Truthfully I am not a huge nutella fan, so I think I will add globs of peanut butter to the middle. mmm

  2. I’d try nutella with anything once :D
    I actually forget that I have nutella in my cabinet. I understand where you’re clients are coming from though. I personally find it very difficult to stop eating hot-of-the-oven granola because every bite is better than the next. But I bet if I made it more often it would lose it’s appeal.

  3. Sadly, nutella allergy over here ;( But I’ll be substituting with peanut butter. “Friends don’t let friends overbake cookies” – isn’t that the truth! I made some cookies last night and I took them out of the oven and my husband was like, “those are way too soft, are they even cooked?” He thanked me later :)

  4. Can’t wait to try these! Molasses seems like it might be an important part of this cookie, but might there be a substation that would work? I really dislike molasses. Love these cookie recipes!

  5. {heart eyes emoji} Man oh man these look epic. I love all things ginger, and the combo of Nutella and warm wintery spices sounds like pure perfection. I love Justin’s chocolate hazelnut butter, and this reminds me it’s been too long since I’ve had it!

  6. A gluten-free “gingersnap” — yes please. Adding to my baking list.

  7. Snickerdoodle and ginger sound delicious together!

  8. and GLUTEN FREE! (#celiac)
    these look GLORIOUS!!
    thankyou!

  9. I feel the gingersnap dilemma- I love ginger but the crunchiness of gingersnaps always disappoints me. These are the perfect solution!

  10. Nutella is one of the few things that makes me regret my son’s nut allergies! I’m trying to think of what I could stuff them with that isn’t nut based. I don’t usually like sunflower butter in sweet things… maybe I’ll do a creamcheese frosting. Ginger snaps are my favorite cookies, but I’ve never made them!

  11. I love ginger cookies, but I have a super strong aversion to molasses too ever since I was force fed it by the spoonful, BUT I’ve tried to find a substitute and it’s never worked.

    Last year I tried making gingerbread men last year and tried using the dark maple syrup instead of the molasses, and they didn’t turn out at all. They were totally flavourless… I don’t know whether the maple overrides the ginger and they cancel each other out or what, but I had to throw the whole batch out. They were totally inedible.

    Sigh…I just have to work on being able to tolerate molasses again haha.

  12. Anything with Nutella <3 <3 <3

  13. Can’t wait to make these ASAP! 

  14. These look crazy – it’s a shame that I am trying to be good after Christmas!

  15. Pingback: Hazelnut Breakfast Smoothie – rd2be2016

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