Recipe Instructions:
INGREDIENTS
1/2 cup Nutella
2 tbsp coconut flour or 6 tbsp superfine almond flour
2 tsp water or 1 tbsp water for almond flour version
INSTRUCTIONS
Line a large baking sheet with parchment paper.
In a medium bowl, add Nutella and flour. Do not add water yet. Mix and stir until flour is completely incorporated into the Nutella.
Add in the water. Stir until the water is completely absorbed and the spread becomes very thick. At first the mixture will look very wet but once the water is fully incorporated, the dough will become dry and thick.
Scoop out 1 tbsp of dough. Roll between your palms to form a ball and place onto prepared baking sheet. Press down with your palm to flatten into a disk. This is the final shape of your cookie so you can shape or spread as much or little as you like to get the appearance you want. Repeat with remaining dough.
Place cookies into fridge to set, about 15-30 minutes. Cookies can be eaten straight out of the fridge or you can let them soften a few minutes at room temperature.
