Hazelnut Nutella Drop Cookies - Chef Cynthia Louise
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Cookies of Flavortown

Once upon a time, in my little studio kitchen called Flavortown, there lived a renowned chef named Cynthia. She was famous for her culinary prowess and her ability to whip up the most delectable dishes in the entire world (so her friends say). However, Cynthia had a little secret—one that no one knew about except for her closest friends. Chef Cynthia was absolutely addicted to cookies. The chocolate variety that is.

It all started innocently enough. Cynthia would bake a batch of fresh cookies every now and then to satisfy her sweet tooth. But little did she know that those innocent treats would soon become her ultimate weakness. One day, Cynthia baked a batch of chocolate chip cookies that were so irresistible she couldn’t help but devour the entire tray within minutes.

Mishaps In Flavortown

From that moment on, cookies became her obsession. The thought of the crunchy or chewy or gooey goodness of freshly baked cookies soon became a cookie wonderland to all her friends that visited. However, Cynthia’s cookie addiction didn’t come without its challenges. She found herself in hilarious situations more often than not. Once, she accidentally substituted salt for sugar in a batch of cookies, turning them into salt bombs that made people pucker up like never before. Another time, she got so carried away with baking that she forgot to set the timer, resulting in cookies that were as hard as rocks.


Hazelnut Nutella Drop Cookies Recipe!



  • 1 tbsp whole flax mixed with 3 tbsp water
  • 1 tsp baking powder
  • 280g Bob’s Red Mill Gluten Free All-Purpose Baking Flour
  • A pinch of salt
  • 100ml maple syrup
  • 80ml coconut oil

  • 1/4 tsp cinnamon powder
  • 1/2 tsp vanilla extract
  • Homemade Nutella
  • 200g melted chocolate for the drizzle on top
  • A sprinkle of #LOVE


Mix the flax seeds and water and set aside for 5-8 minutes.
Preheat your oven to 160 degrees C.
Add all the ingredients to a bowl and with a wooden spoon mix until well combined.
Scoop the dough and arrange the cookies on a standard baking tray lined with greaseproof paper.
Do not crowd the baking tray.
Make a small dent in the centre of each cookie.
Fill the dents with some of my homemade Nutella.
Bake in the preheated oven for 12 minutes.
Leave on a wire rack to cool.
Drizzle the melted chocolate on top of the cookies.


Makes: 14-16 cookies
Prep time: 10-12 mins
Baking time: 12 mins
Freezer-friendly: YES

C, GF, DF, V

But despite the occasional mishaps, Cynthia’s cookie addiction continued to fuel her passion for cooking. She laughed off her mistakes and used them as inspiration to create even more outrageous cookie concoctions.

Need more dessert recipes to satisfy your sweet tooth? My Celebrate Your Sweet Tooth cookbook is perfect for you – a magical book filled with sweets and dessert recipes.

You know I’d love to hear from you. Comment down on my YouTube channel if this is something you will be addicted to as well.

With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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