Remember these Nutella stuffed Nutella cookies?
I make them every year around the holidays—& they’re always a big hit (peep the recipe below to make them at home, you’ll love!)
This time, I was even more excited to share them with my friends & family because I FINALLY used sprinkles that are free of artificial colors. Yup, NO ARTIFICIAL COLORS. None, nada!
Such a big win.
I honestly don’t know why it took me so long to realize I could find these sprinkles so easily.
They’re in the baking aisle at Whole Foods, shocker ; )
One of the things I like about shopping at Whole Foods, is right off the bat I know everything in there is free of artificial colors (among other things—deets here).
I still check the ingredients on everything (so important) but it’s nice to know that at the very least things like artificial colors & high fructose corn syrup, EEK, aren’t in any of the products I might be buying.
Anyways, I bought these at Whole Foods but you can also get them on Amazon.
& P.S. they have A WHOLE BUNCH of really fun options on Amazon—like these white snowflakes & peppermint crunch sprinkles that are perfect for the holidays/winter & these super cute heart sprinkles I really want for Valentine’s Day baking.
You can see the colors are still bright & cheerful but they’re colored with vegetable colorants instead of harmful food coloring like Yellow 5, Red 40, & Blue 1. Yuck, yuck, yuck. No bueno.
These sprinkles use vegetables, so basically, we’re eating kale… KIDDING, obv ; )
To get more specific, the sprinkles I used (India Tree sprinkles), are colored with turmeric, annatto, beet juice, vegetable juices, & beta carotene (which an organic, strongly colored red-orange pigment abundant in plants and fruits).
These are definitely my go-to sprinkles now.
Okay, & here’s the recipe for these DELICIOUS cookies—I’m STILL obsessed with:
3-INGREDIENT NUTELLA STUFFED NUTELLA COOKIES
(makes ~ 50-52 small cookies)
- 3 cups Nutella (2 cups for dough + 1 cup, refrigerated, for stuffing)
- 2 cups 100% white whole wheat flour
- 2 eggs (preferably organic & pasture-raised)
- Optional—Sprinkles for decoration (I used these)
(Heads up ⇢ You’ll also need baking/parchment paper)
- Preheat oven to 350° F and line two trays with baking/parchment paper.
- In a large bowl, mix together two cups Nutella and eggs. Add flour and stir until fully blended. The dough should be pretty thick.
- Scoop out a teaspoon of dough (I actually use a teaspoon, it makes it easier to get a round shape) and flatten it in your palm. Place on lined baking tray.
- Put a teaspoon of cold Nutella in center of cookie.
- Scoop out another teaspoon of dough, flatten it in your palm, place it over the Nutella and press the edges of the two cookies together, sealing them like ravioli. I like to stretch out the top cookie a little more than the bottom cookie so I get cracks on the top (see snapchats below) because it makes it easier for the sprinkles to stick to it.
- Repeat until you’ve used all the cookie dough. (Tip ⇢ To save time, I fill the entire tray with the bottom cookies, place a teaspoon of cold Nutella on each cookie, then add the top cookies.)
- Bake for 6-7 minutes. Makes ~ 50-52 cookies. MMMM MMMM!!
If you want to speed up the process you can also make larger cookies instead of a whole bunch of small ones (& bake them for 8-10 minutes).
I was getting a bit antsy this year since I doubled the recipe, or maybe even tripled it, (I usually double it), so I also made some big cookies, which was kind of fun. The big ones are just as delicious & you get more cookie & Nutella in the middle. YUMMM!!
Let me know if you make these or if you try the sprinkles with another recipe. & tag me in your pics on IG (@JOYFETTI). I’d love to see what you make! Even though it’ll probably make my sweet tooth even worse ; )
Happy New Years!
I hope you have a very sweet NYE : )
Recipe adapted from Butter Baking.
More jimmies & baking tools: