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cookies 2 full one half eaten choco chips and nutella bottle

Nutella Stuffed Whole Wheat Chocolate Chip Cookies Recipe

Kanwaldeep Kaur
With goodness of whole wheat and unrefined cane sugar, these healthy nutella filled chocolate chip cookies will be your next favorite!
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 Cookies


  • 1/2 Cup Butter unsalted
  • 3/4 Cup Unrefined cane sugar
  • 1 Egg
  • 1 tsp Vanilla Essence
  • 1 1/2 Cup Whole Wheat Flour
  • 1/2 tsp Baking soda
  • 1/3 tsp Baking powder
  • 1/2 tsp Salt
  • 3/4 Cup Chocolate Chips
  • 12 tsp Nutella to make 12 balls of 1 tsp each


  • Line a plate or any flat tray with parchment paper. Scoop out 12 balls of Nutella, 1 tsp for each ball, and place on the lined tray.
  • Freeze the tray containing Nutella balls in the freezer till the time the dough for cookies is prepared (I would recommend to keep half an hour more).
  • Preheat oven to 375 degree F.
  • Meanwhile, mix the butter and unrefined cane sugar till the sugar is completely blended with the butter. I prefer to mix by hand since I don't use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
  • Add in the egg to this mixture.
  • Now add vanilla essence to the above mixture and stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
  • For the dry ingredients, mix in whole wheat flour, baking soda, baking powder and salt to the wet mixture.
  • Finally add the chocolate chips and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for at least 10-15 minutes.
  • Remove the cookie dough from the refrigerator and the Nutella balls tray from the freezer. Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Flatten the cookie dough ball and place the Nutella ball in the center. Then cover the Nutella ball with the cookie dough completely and make a ball again.
  • Then flatten the dough ball (lightly press, we don't flatten this too much, as Nutella should not ooze out from the cookie) and place on the baking tray. I was able to make 12 cookies with the prepared dough.
  • Bake the cookies for 12-15 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine. It took me exactly 15 minutes for baking. If you want softer cookies and Nutella dripping out from cookies once cracked, bake the cookies for 1-2 minutes less.
  • Remove the cookies from the oven, and allow them to cool for at least 10-15 minutes.
  • The Nutella stuffed whole wheat chocolate chip cookies are now ready to be served warm or these can be stored in an air-tight container!! I refrigerated the cookies for around an hour to stiffen up the gooey consistency of the chocolate chips and Nutella in the warm cookies before storing them at room temperature. You can enjoy the warm cookies fresh out of the oven too, keep a tissue paper handy for the drips, LOL!!


  • Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour. If the cookie dough feels a little loose, add ~ 1/4th cup more of all-purpose flour.
  • Unrefined Cane Sugar – If Unrefined Cane Sugar is not available, you can replace it with equal amount of refined sugar.
  • Egg – To make the recipe eggless, I would advise to replace the egg with either of these two options:
    • Chia Seed Gel (Mix 1 Tbsp powdered Chia seeds with 3 Tbsp water, and let it soak for 5 minutes)
    • Flax Seed Gel (Mix 1 Tbsp powdered Flax seeds with 3 Tbsp water, and let it soak for 5 minutes)
PS: For eggless version, powdered seeds are preferred. But if not available, you can use whole seeds for soaking!​
Keyword healthy chocolate chip cookies, nutella stuffed cookies, whole wheat flour recipes