There’s something magical about baking. The smell of warm cookies filling the kitchen, the anticipation of a gooey slice fresh out of the oven, and the joy of sharing a homemade treat with loved ones. If you’re a dessert lover like me, you’re always on the hunt for recipes that hit that sweet spot between indulgent and inclusive, ensuring everyone—regardless of dietary restrictions—can join in on the deliciousness. That’s where this recipe for a gluten-free Nutella cookie pie comes in.
This pie isn’t just a dessert; it’s a celebration of flavor and texture. Imagine a soft, chewy cookie crust, rich with the nutty sweetness of Nutella, baked to perfection. It’s the kind of dessert that brings people together, whether it’s a cozy family dinner, or a quiet evening where you treat yourself to something truly decadent.
Gluten-free baking often gets a bad rap for being tricky, but this recipe is proof that going gluten-free doesn’t mean compromising on taste or texture. Using simple, accessible ingredients, this cookie pie comes together beautifully, with no one the wiser that it’s free of gluten. Whether you’re new to gluten-free baking or a seasoned pro, you’ll love how easy and foolproof this recipe is.
What sets this Nutella cookie pie apart is its versatility. You can dress it up with a scoop of vanilla ice cream, drizzle it with extra Nutella, or sprinkle on some crushed hazelnuts for an added crunch. The possibilities are endless, but one thing remains constant: this dessert is pure comfort food at its finest.
So, grab your apron, preheat the oven, and get ready to bake something unforgettable. Trust me, once you try this gluten-free Nutella cookie pie, it’ll become a staple in your dessert rotation. Ready to dive in? Let’s get baking!
Here are some tips to make your gluten-free Nutella cookie pie absolutely perfect:
Room-Temperature Ingredients
Bring your butter, eggs, and Nutella to room temperature before starting. This ensures they combine evenly and give the cookie pie a smooth texture.
Don’t Over mix
Mix the wet and dry ingredients just until combined. Overmixing can lead to a dense texture.
Customise the Sweetness
Nutella is naturally sweet, so if you prefer your cookie pie less sugary, consider reducing the sugar in the dough slightly.
Use Parchment Paper
Line your baking pan with parchment paper for easy removal and cleanup. Plus, it keeps the edges from sticking.
Check for Doneness
The cookie pie will continue cooking as it cools. Look for a slightly underbaked center—it should be soft and gooey but not raw.
Let It Cool Before Slicing
It’s tempting to dive in right away, but letting it cool for 20-30 minutes helps the pie set and makes slicing easier.
Add Texture
Stir in chopped hazelnuts, chocolate chips, or even gluten-free pretzel pieces for extra crunch and flavour.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a drizzle of extra Nutella. You can even sprinkle flaky sea salt on top for a gourmet touch.
With these tips in mind, you’re all set to bake a flawless gluten-free Nutella cookie pie that’ll impress everyone at the table!
Ingredients:
130 g unsalted butter softened
50 g caster sugar
150 g light brown sugar
1 large egg
1 tsp vanilla extract
280 g gluten-free plain flour
1/4 tsp xanthan gum
1 tsp bicarbonate of soda
1/2 tsp salt
1 tbsp cornflour
4-5 tbsp Nutella
300 g mix of milk white and dark chocolate chips
Preheat your oven to 160℃ and line a 8inch loose bottomed round baking tin with baking parchment paper.
Add your softened butter and both sugars to a large bowl and cream together until light and fluffy.
Add in your egg and vanilla extract and mix again.
Add in your dry ingredients (gluten free flour, xanthan gum, bicarbonate of soda, salt and cornflour) and fully mix.
Then, mix in three quarters of your chocolate chips. Leave the other quarter to top your cookie pie.
Press half of your cookie dough into the base of your tin, making sure you have a lip around the edge. Spread your chocolate spread on top of the cookie dough, then put the remaining cookie dough on top so the chocolate is fully covered.
Press your remaining chocolate chunks into the top of the cookie pie.
Bake in the oven for about 30-35 minutes and until more golden on top.
Allow to cool in the tin for at least 30 minutes before removing and allowing to fully cool or you can slice whilst still warm too. It should be crisp on the outside but gooey in the middle.
Enjoy!
A Sweet Finale
Baking is all about creating moments of joy, and this gluten-free Nutella cookie pie delivers just that. From the first buttery, chocolate-hazelnut bite to the last crumb, it’s a dessert that feels like a warm hug on a plate. Whether you’re gluten-free by necessity or simply exploring new recipes, this indulgent treat proves that dietary restrictions don’t mean sacrificing flavor or satisfaction.
So go ahead—gather your ingredients, embrace the process, and watch as this cookie pie becomes a fast favorite in your kitchen. Whether you’re serving it for a special occasion or just because, it’s guaranteed to leave everyone asking for seconds (and maybe the recipe, too!).
There’s nothing quite like a homemade dessert, especially one that’s this delicious and inclusive. Until next time, keep baking, experimenting, and spreading sweetness. Enjoy every gooey, Nutella-filled bite!
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