Ever since I visited Italy almost six years ago now, I have been in love (and obsessed) with hazelnut spreads. My husband loves cookies and could probably eat chocolate chip ones every day for the rest of his life. But I get a little bored with those and I decided I wanted to try to use a delicious hazelnut spread from Nocciolata for a cookie recipe.
Nocciolata is an organic Italian hazelnut and chocolate spread that is made with ingredients like dark chocolate from the Antillean Islands, Italian hazelnuts, brown sugar, skim milk and Bourbon vanilla extract. It’s yummy enough to eat on its own but I decided to try it within a recipe. It works perfectly as a little snack- just a spoonful on-the-go or as a part of a recipe for cookies, cakes or muffins.
I’ve been loving adding any flavor chips (butterscotch, white chocolate, milk chocolate) and oats to cookies lately for an added texture and taste! I am absolutely convinced that these are, in fact, the best cookies I have ever had. Especially since I’m not a huge fan of cookies (don’t kill me, I’d just rather have cake), it’s seriously a testament that I am so obsessed with these cookies.
I may or may not have eaten about five when they came out of the oven. Don’t tell. They are just that good y’all. Don’t let me convince you, try ’em out for yourself. You can use any hazelnut spread, but I’d recommend trying Nocciolata!
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This recipe looks wonderful, and that organic hazelnut spread sounds incredible. Bookmarking these to try soon (although I may have to resort to plain old Nutella).
Really, you had me at hazelnut spread. 🙂