Just three ingredients are needed to make these delicious soft and chewy flourless peanut butter and nutella cookies- Perfect those who don’t want to choose between both, half is nutella and half is peanut butter! Naturally gluten free and ready in under 15 minutes, there is a paleo and vegan option!
“Ewwww, peanut butter. Nutella is where it’s at.”
“Oh shut up, Niki. Just keep quiet and cook yourself on low heat in the slow cooker.”
If you’ve been a reader for well…any amount of time on this blog, you’ll know my sister and I-
1. Converse very randomly
2. Rarely say anything positive to one another
3. Appreciate when animals bite or jump on our mother
I always thought Niki was the lone wolf when it came to peanut butter (excluding those with allergies), but after a recent poll on my Facebook page– It seems there are a fair few who couldn’t care for gold in nut butter form and prefer it’s darker….cousin- Nutella.
While there are some out there who are team peanut butter OR team nutella, I know there is another team out there which I am proudly part of- Team Nutella and Peanut Butter.
Sorry, I mean Team EPIC.
Characteristics of someone who falls in this team are pretty unique and awesome. They usually have four main ones-
1. They tend to look like Channing Tatum, but better
2. They are advocates of edible equality
3. They could claim dual citizenship between Italy and America
4. They tend to look like Channing Tatum, but better
While nutella is delicious and peanut butter is delicious they do have one downfall (in my opinion)– Mixed together, they DON’T mesh well. I’ve tried making a sandwich with peanut butter and ‘nutella’ and it just tasted poorly pimped up. I thought maybe it was the sandwiches fault so I mixed a small bowl of melted homemade ‘nutella’ and melted peanut butter and dipped my spoon in it (as you do). I sampled it and swiftly apologised to the sandwich. It wasn’t the sandwiches fault- It was the combination of the two together.
How could one person of TEAM EPIC enjoy the best of both worlds without having to combine them both at the same time? I have your answer. A cookie.
Half peanut butter.
So these cookies are a marriage of two of my favourite recipes on here- The 4 ingredient Paleo ‘Nutella’ cookies and the 3 Ingredient Grain Free Cookies. I tried this recipe out twice because I’m finally realising not everyone has homemade paleo friendly nutella, not everyone cares to use coconut sugar and sometimes, the classic is all that’s needed.
Version 1- The basic. 3 ingredients and that’s it.
Version 2- Paleo, gluten free and vegan friendly- Based off the two cookie recipes mentioned above.
These 3 ingredient Flourless Peanut Butter Nutella Cookies are soft, chewy and the best of both worlds. They take barely any time to whip up and literally both types are my ‘go to’ recipe when I need to bring something to an event or party and have a short amount of time. They literally take 12 minutes in the oven and depending on which version you opt to follow, most likely have all ingredients on hand!
For those of you who aren’t part of team epic (how dare you), just stick to one or the other- They are both still delicious!
Make these 3 Ingredient Flourless Peanut Butter Nutella Cookies and let’s cheers to looking like Channing Tatum, but better.
- 1 cup nutella
- 1 cup peanut butter
- 2 eggs
- 2 cups granulated sugar of choice (I've tried coconut palm sugar, brown sugar and standard white)
- 1 cup homemade 'nutella'
- 1 cup mind tasting nut butter (I stick to cashew or almond)
- 2 cups coconut palm sugar (Can use any granulated sugar- Paleo stick to coconut palm)
- 2 eggs (or sub for 2 flax eggs for vegan version)
- Preheat the oven to 350 and line a large cookie sheet with greaseproof paper and set aside.
- Prepare two large mixing bowls- In bowl one, combine the nutella, 1 cup granulated sugar and 1 egg (or flax egg) and mix until combined. In bowl two, combine the peanut butter (or nut butter of choice), 1 cup granulated sugar and 1 egg (or flax egg) and mix until combined.
- Using your hands, form small 2 inch balls with each kind of dough and once completed, get one of each kind, press lightly together and place on the lined cookie sheet. Press each one down with a fork and bake for 10-12 minutes, until lightly golden brown but still soft. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely
- Cookies will seem undercooked once removed but firm up nicely. If you take it out when firm it will be much crispier.
- Cookies can be kept at room temperature covered for up to a week. They keep really well frozen for up to 2 months (I usually do that with them).
Team Epic, Team Peanut butter or Team Nutella?
When is the last time you had a cookie?
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