Nutella Chocolate Sandwich Cookies, Gluten Free

Gluten Free White Chocolate Nutella filled Chocolate Sandwich Cookie. Got milk?

Every February there’s a holiday I look forward to celebrating. And it isn’t the one with all the heart stuff. It’s the other one – the one that pays homage to Nutella – World Nutella Day.

I was a late bloomer when it came to falling in love with Nutella. To make up for those lost years, we’ve not been without a supply in the Canteen kitchen since. It’s second only to chocolate in our house.


To celebrate World Nutella Day 2013 we made  easy chocolate macaroons. Then we turned them into sandwich cookies stuffed with a filling made from Nutella Buckeye whipped with melted white chocolate. It’s indulgent but pretty easy to prepare.

Also, it would make a splendid treat for that other holiday – Valentine’s Day.

Make the Nutella Buckeyes ahead of time and set aside 100 grams or 1/2 cup for the cookies. Use the rest for another treat – freeze wrapped well in plastic for another time. It lasts for a few months in the deep freeze.

The cookie filling will set up firmly and be easy to wrap up pretty and transport. In fact, you can spread out the work by making the Nutella Buckeyes one day, the cookies another and the filling later. The macaroons are even better the next day so baking them one day, leaving them to sit until the next day or so will only make the cookies taste better. Perfect if you only have a little bit of time each day to devote to baking something special for the holiday.

Be sure to stop by the co-hosts of World Nutella Day, Michelle at Bleeding Espresso  and Sara at Ms. Adventures in Italy because not only do they have really great blogs, there are tons of cool links.  And for a gazillion Nutella recipes go visit here.

Here’s a suggested itinerary for the cookie making.

  • One day – make the Nutella Buckeyes. Set aside 100 grams or a 1/2 cup in the refrigerator. Freeze the remaining Nutella Buckeyes for another use. (about 15 minutes)
  • Another day –  Make the chocolate macaroon cookies. Set the cooled cookies on a baking rack and leave them overnight, and up to 2 days (though one day is best). (about 30-35 minutes including baking time)
  • Another day – set refrigerated Nutella Buckeyes on counter to come to room temperature which should take about 30 minutes. Follow recipe instructions for preparing filling. Fill cookies, chill as directed. Let them come to room temperature and then wrap for gift giving – if you have any left.  (makes a dozen).  (about 30 minutes)


Gluten Free White Chocolate Nutella filled Chocolate Sandwich Cookie. Got espresso?

Nutella Chocolate Sandwich Cookies, gluten-free
These cookies are layered with flavor - flourless chocolate cookies stuffed with Nutella Buckeyes whipped with melted white chocolate. They're just about three to four bites making them perfect for an over-the-top indulgent treat. Makes 12 sandwich cookies.
  • 3 extra-large egg whites, room temperature
  • 220 grams powdered sugar, sifted (2 cups)
  • 75 grams unsweetened cocoa, sifted (heaping ½ cup)
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla
  • 1 teaspoon Frangelico (optional)
  • 226 grams white chocolate bar, chopped (two 4 oz. bars)
  • 100 grams Nutella Buckeyes at room temperature (1/2 cup)
  1. Preheat oven to 350 F. Line two baking sheets with parchment.
  2. In a medium bowl stir together egg whites, sifted powdered sugar, sifted cocoa, salt, vanilla, and Frangelico (if using). Stir until mixture is fully combined, smooth and begins to thicken. It will take a few minutes and might look like it will never come together, but it will.
  3. Scoop by heaping tablespoons onto parchment lined baking sheets - 12 to a baking sheet. Place in oven and turn temperature to 325 F. Bake 15-17 minutes until tops of cookies start to crackle. Cool completely on parchment and peel away once cold. If you try to remove the cookies before they are cold, they will fall apart. Cookies can be stored on a baking rack for a day or two before filling.
  1. In a double boiler melt white chocolate. Cool until bottom of the bowl can be touched with your hand. Add room temperature Nutella Buckeye. Whip with an electric mixer until the filling is light and fluffy. It will still be soft and somewhat warm.
  1. Match cookies together by size. Pipe or scoop filling onto center of flat side of one cookie and top with matching cookie. Press gently to push filling to edges. Place on baking rack and repeat until all cookies are filled. Place cookies in the refrigerator for 30 minutes until filling is set. Best served within two days.

Gluten Free White Chocolate Nutella filled Chocolate Sandwich Cookie. A  favorite, with a twist.


  1. these look delightful, I think I’ll make them for the bro-in-laws bday – he ADORES nutella!

  2. I am so happy that Nutella is gluten free. It’s one of my naughty indulgences. Thanks for sharing this recipe!

  3. yum! these look gorgeous and I think I know someone who will go mad for this (nutella freak) haha.

  4. I’m such a sucker for sandwich cookies and these look like they would be rich and dreamy! Yum.

  5. omg i am so going to mack that

  6. Heather cruciano says:

    I just made these and though they are delicious! They look like Rorschach ink blots – NOT like the beautiful round cookies pictured ……. What did I do wrong?

    • GlutenFreeCanteen says:

      Hi, Heather. If you let me know what ingredients you used (and how much) and how you prepared the recipe I might be able to help you trouble shoot.

  7. Question! For the Nutella Buckeyes – do they still need the outer covering, or just the inside bits?

    • GlutenFreeCanteen says:

      I haven’t made them without their coating but you could always experiment. If they are refrigerated or frozen they might be ok, but the coating is a big part of the flavor.


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