Nutella is a delicious chocolate-hazelnut spread, however, it has a high sugar and fat content, that’s why it has to be eaten carefully.
The ingredients list for April 2014 are:
Sugar, being the first ingredient it can be estimated to higher than 55%
Vegetable oil, The vegetable oil is palm oil, a semi-solid fat that’s needed to give Nutella its spreadable texture. Ferrero says at their website that they were using a hydrogenated oil until a couple of years ago but switched to palm oil to cut back on the trans fat in 2006. Palm oil is free of trans fat but is still high in saturated fat so it’s not good for you.
Hazelnuts (13%) being one of the product promises, the European community forces to producers to specify the quantity on the product. The hazelnuts offer that delicious nutty taste.
Cocoa powder (7,4%), for the same reason of the hazelnuts we know the actual content on the formula, cocoa is rich on antioxidants which bring color and a the chocolate taste.
Nonfat milk solids (8,7%), it’s added to increase the protein levels and keep on with the promess of the product that contains milk.
Emulsifier, it uses soy lecithin, a common emulsifier that keeps the sugar, oil, nuts and cocoa nicely blended and stops them separating out during the months on the shelves.
Flavour, it’s used vanillin, which is an artificial flavor and aroma mix that imitates vanilla, but is less expensive to use.
Resuming Nutella is a 30% oil and 55 % sugar mix with some nuts! and chocolate.
Justly because that oil and sugar mix it s a great base to make cookies, Nutella substitutes fat and sugar, so with all this said:
1/2 cup Nutella
1/2 cup flour
Preheat the oven at 360 °F
In a bowl mix all the ingredients until make an uniform dough.
Separate the dough into small discs depending on the size you want the cookie, and place the on a cookie sheet.
Bake for 20 minutes
Remove from oven, let them cool and enjoy.