You won’t catch me spreading Nutella on my bread for breakfast but for kids and adults all over the world this hazelnut spread brings a happiness to their day. I mean, who doesn’t like chocolate? I prefer to enjoy Nutella other ways, such as in cookies.
Buying the big jar of Nutella at the grocery store will probably cost you around $5.99 or $10.99 for a double pack. Don’t get confused the large jar of Nutella isn’t the only jar I’ve seen.
According to the Nutella Website you can buy many sizes of Nutella:
- 2x 725g
I’ve seen probably the worlds tiniest jar of Nutella that was the size of a Tic Tac box at my friends. He is a Nutella fanatic. He’s also had a picture taken with a giant 5kg Nutella jar. Now that’s a jar of chocolate. Whether there was actual Nutella in the jar, that I don’t know.
So, where is Nutella made exactly?
That is a question I was hoping to find answers to. After some research I did find what I was looking for at the Nutella Canada website where they share the History of Nutella and lots of other fun facts about Nutella that any die-hard fan should know.
The first Ferrero hazelnut and cocoa spread was created in the 1940s by a pastry maker called Pietro Ferrero (founder of the Ferrero company) in Piedmont, Italy. The product was known as “pasta gianduja”, (“pasta” which means paste and “gianduja”
What I found interesting was how long Nutella has been in Canada…
NUTELLA® has been in Canada for over 40 years and over the last decade has sold over 30,000,000,000g of product. In 2008, over 1.76 million households in Canada enjoyed NUTELLA®.
Since Easter is here I was in the mood for chocolate and if you know me than you know I pretty much can eat anything to do with chocolate, including Nutella on a spoon. My little Easter chocolate creation is these super easy Oatmeal Nutella Cookies.
It really is simple to make these cookies but lets talk a bit about Nutella nutrition. If you are gluten-free you are in luck because Nutella is gluten-free.
All the ingredients that go into a jar of Nutella are natural and contain no artificial colours or preservatives and it’s even certified Kosher.
- Palm Oil
- Skim Milk Powder
- Whey Powder
- Soy and/or Sunflower Lecithin
Contains: Hazelnuts, Milk, Soy.
There are plenty of knock-off hazelnut spreads on the market trying to mimic Nutella but so far no one has really come close in my opinion to nail a Nutella match.
Peanut butter chocolate spreads are also now literally spreading around the world although I’m not a huge fan of the stuff. I’ve used it before to make a peanut butter chocolate molasses cookie but that’s about it.
If you were to sneak into the utensil drawer right to get a tablespoon of Nutella that sweet treat would run you…
- 6 grams of fat
- 11 grams of sugar
- 1 mg of Cholesterol
- 2 grams of Saturated Fat
- 10mg of sodium 1 grams of Carbs
- 1 gram fibre
- 1 gram of protein
The nutritional values go to calcium at 2% and Iron at 4%.
When I created this Oatmeal Nutella cookie last week it was while I was in the middle of typing a blog post. I was craving something sweet and since we don’t stock sweets that much that meant if I wanted anything I would have had to make it.
The weather was nice so I pulled out the jar of Nutella that hasn’t had any love for a long time in the cupboard and got to work. My sister-in-law brought it over as a gift for me when I was in hospital for day surgery as a small get well gift because she knows I love chocolate. I decided to make my Nutella cookies with oatmeal instead of full flour to add more nutrition to the cookie.
Once the batter was finished I put the cookie mix into the refrigerator for 10 mins. When I took it out from the refrigerator I lined my silpat on to the baking tray and rolled some balls. I didn’t make tiny balls either because I wanted to make large sized cookies similar to what you would get at Tim Hortons.
I baked the cookies at 350 degrees for about 10 minutes then I removed them from the oven and onto a cooling sheet. Once cooled I wasted no time jumping in and man oh man are they delicious.
- 1 cup Nutella
- ½ cup Oatmeal (not quick oats)
- ½ cup All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg (room temp)
- ½ cup granulated sugar
- Preheat oven to 350 degrees
- Line 2 baking sheets with a silpat or spray with cooking spray
- In a bowl add all of the ingredients and mix
- Refrigerate for 10 mins
- Roll into medium sized balls or portion out 12 balls
- Put 6 balls on each baking sheet as they spread out
- Do not smush the cookie ball
- Bake for 10-12 minutes , remove and transfer to a cooling rack.
- If you want to add a nice fork mark to the cookies about 4 minutes in open the oven fast and set your fork on each cookie gently to leave the fork marks.
- Let cool and enjoy.. Even better the next day.
In about 2 days all the Oatmeal Nutella cookies were gone although I found the flavour to get better on day 2. Between my wife and I we polished off one dozen which is what this recipe will yield.
Have fun and enjoy Nutella all the time!
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