Whole Wheat Cookies with Nutella
These Nutella Cookies with whole wheat flour will disappear in no time. They are delicious, brittle and not too big. Just the perfect festive cookies that you and your friends and family will love.
- crunchy and thin with a generous amount of Nutella
- nutty and delicious with a subtle molasses flavor
- not overly sweet
- they keep well (up to 14 days)
- a simple recipe that you will love
- perfect for Christmas
How to make Whole Wheat Cookies with Nutella
Making whole wheat cookies is simple and quick. This is how we make them:
- Combine all dry ingredients in a bowl or food processor
- Add butter, molasses, and milk
- Knead into a dough
- Place in the fridge for a couple of minutes
- Roll into a thin rectangle
- Cut out the cookies
- Bake the cookies
- Fill the whole wheat flour cookies with Nutella and serve
What other fillings can I use for these whole wheat sandwich cookies
Feel free to experiment and use any filling you see fit. We love:
- Dulce de Leche
- other hazelnut or chocolate spreads
- Blackberry jam
How to store Whole Wheat Cookies with Nutella
Keep Whole Wheat Cookies with Nutella in an airtight container, at room temperature, for up to 14 days.
Feel free to make the dough ahead of time. Make the dough and wrap it in cling film. Place in a freezer bag. Keep in the freezer for up to 2 months. When you wish to bake your cookies, simply place the cookie dough in your fridge one day before baking them. Then continue with the process.
Try these delicious Christmas Cookies too
- Viennese Whirls
- Raspberry Almond Cookies
- Peanut Butter Cookies with Salted Caramel
- Brittle Linzer Cookies with Marmalade
- Chocolate Crinkle Cookies (video)
- Chocolate Brownie Cookies
- Whole Wheat Soft Chewy Chocolate Chip Cookies
METHOD
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make the whole wheat cookies dough
Add all-purpose flour, whole wheat flour, ground hazelnuts, raw sugar, salt, baking powder, and lemon zest to a large bowl (or use a food processor). Add cold butter cubes. Using your fingertips, rub the butter into the flour mixture until there are no lumps or chunks of butter left. Add molasses and milk to the flour mixture and knead until it all comes together, for about 30 seconds.
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place the dough in the fridge
Divide the dough in half and shape it into a rectangle. Wrap in cling film and place in the fridge for 30-45 minutes (or overnight). Preheat the oven to 180 °C / 350 °F.
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cut the cookies and bake
Remove one half of the cookie dough from the fridge. Place a sheet of baking paper on the working surface and place the cookie dough on top. Lightly dust the dough with flour, then cover with another sheet of baking paper. Using a rolling pin, roll the dough into a rectangle about 1-2 mm or 1/20 inch thick. Using a Linzer cookie cutter (5 cm / 2-inch), cut cookies from the dough. Transfer them to a baking sheet, lined with baking paper. Bake for about 12 - 14 minutes at 180 °C / 350 °F, or until golden brown. Transfer to a rack to cool completely. Repeat the process with the remaining dough.
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fill and serve
Turn the cookies without a hole in the middle, flat side up. Spoon one teaspoon of Nutella into the center of a cookie, spreading it slightly. Then cover with the cookie that has a hole in the center to create a delicious cookie sandwich. Place the sandwich cookies on a nice serving platter and serve. Store them in an airtight container for up to 14 days.
