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This Nutella cookie recipe will change the way you enjoy Nutella moving forward! Made with just 3 ingredients, these soft and chewy cookies are naturally flourless and LOADED with chocolate flavor!
Nutella was a pantry staple growing up.
While we’d sometimes enjoy it on toast or bananas, most of the time we’d just eat it directly out of the jar with a spoon. Now that we are older, instead of eating it from the jar, we use this fabulous spread to make Nutella cookies.
Crisp edges, soft in the middle, and with plenty of chocolate chips throughout, these will be your new favorite cookie.They need just 3 ingredients, or 4 if you use add the extra chocolate (which we recommend). The cookie dough takes seconds to prepare and the cookies need just 10 minutes of baking time.
No mixers, no chill time, and no flour needed, these are one of the easiest cookies ever. Pair it with a coffee for an afternoon treat or enjoy a couple after dinner with some hot chocolate.
Ingredients needed
- Nutella: The beauty of these cookies is any chocolate hazelnut spread works. Use the classic Nutella or any other spread you like.
- Eggs: Room temperature eggs are key, not refrigerated ones. This affects how soft and crisp the cookies turn out to be.
- Almond flour: Blanched almond flour, not almond meal.
- Baking powder: Optional, but gives the cookies more stability.
- Chocolate chips: Optional, but highly recommended.
Making nutella cookies needs just one mixing bowl, a mixing spoon, and self restraint not to eat the cookie dough. The only thing to consider is that if you have time, chill the dough for 30 minutes before baking them. This will help them remain thicker and gooey in the middle. Here’s the basic idea for making these cookies (or see the recipe below for specifics):
- Mix: Add the nutella, eggs, baking powder and almond flour into a bowl and mix well, until a thick batter remains. Fold through the chocolate chips at the end.
- Shape: Using a cookie scoop, scoop out portions of the cookie dough and place them on a lined baking sheet, at least 2 inches apart. Using the back of a spoon, shape the portions of dough into a cookie shape.
- Bake the cookies for 10-12 minutes, or until the edges become slightly firm.
These cookies will only work with Nutella. for a peanut butter version, try 3 ingredient peanut butter cookies.
Dietary and flavor variations
Nutella cookies should be enjoyed by everyone, regardless of what diet they follow! Here are tried and tested variations in case you need to make some substitutions:
- Cut the carbs by using sugar free Nutella (called Nutilight) and sugar free chocolate chips.
- Make them healthier by using a no added sugar chocolate hazelnut spread or chocolate almond butter.
- Swap the almond flour for either all purpose flour or white wholewheat flour.
- Make it eggless by trying out one of these egg substitutes.
- Add mix-ins like walnuts, cashews, or chopped hazelnuts.
Storage instructions
What is the best way to store Nutella cookies? Here are the best practices for cookie storage:
- Up on one week: Store at room temperature, covered. You can also keep them in a sealable container.
- 1-2 weeks: These cookies store well in the refrigerator, too. Unlike other cookies which should be thawed slightly, these can be enjoyed directly from the fridge.
- Up to 6 months: Place cookies in a ziplock bag and store it in the freezer for up to 6 months.
More Nutella recipes to try
Frequently Asked Questions
Nutella is a chocolate hazelnut spread derived in Italy. It’s sweet, chocolate-y, and with a subtle hazelnut flavor.
Nutella contains skim milk powder which is a dairy product (and therefore, not vegan friendly).
Chocolate almond butter or chocolate sunflower seed butter can replace Nutella in these cookies.
3 Ingredient Nutella Cookies (No flour!)
Ingredients
- 1 cup Nutella * See notes
- 1 cup almond flour
- 1 large egg
- 1 teaspoon baking powder optional
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a mixing bowl, add the Nutella, almond flour, baking soda, and egg and mix well. Fold through the chocolate chips.
- Lightly wet your hands and form 12 balls of cookie dough. Place them on the lined sheet and bake for 10-12 minutes, or until the edges are just firm.
- Remove the cookies from the oven and let them cool completely.
OK new to this low carb stuff…what is and where do I find this coconut sugar?
Coconut sugar isn’t actually low carb, but it’s a paleo friendly sweetener 🙂 Feel free to just sub standard sugar 🙂
Looks amazing!! But nutella is not vegan as it ccontains milk and whey.
Hi Dave! the Nutella I used in the recipe was homemade- merely ground hazelnuts, cocoa powder and a tad of coconut sugar. 🙂
Oh that’s a relief. I’m not vegan, but I am very sensitive to dairy. Also I’ve always wanted to try nutella but stayed away. My mind has now been blown twice! Cant wait to try both!
No worries at all, Dave! Do you have a high speed blender or food processor? Add 1 cup of hazelnuts until smooth then add cocoa powder and coconut palm sugar (or any sugar, really!) and if it’s too firm, add a dash of neutral oil to it (I’ve used canola and melted coconut- the latter tends to stiffen so maybe go canola!).
Thanks so much! I really appreciate it! Can’t wait to try it!!!
Love how simple! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Thank YOU so much for hosting, Cindy!
Oh very very YES! These sound amazing 🙂 #recipeoftheweek
Thank you so much! 🙂
So easy, even I can make them! Seriously though, you had me at nutella. We have a strict no nutella policy in our house, because we would just sit on the couch and eat it straight from the jar until it was gone. In one sitting. That’s just how we roll. That said, I ate nutella gelato every day in Barcelona and I don’t regret it one bit.
How amazing is that gelato..oh man we need a blogger meetup in Barcelona. Purely for the gelato.
Only 4 ingredients?? Dang, I wish I had some nutella in my pantry. I made break n’ bake cookies yesterday, but I could handle 4 ingredients for sure!
Haha, you don’t need nutella in this recipe- just whip up hazelnut butter! Or even peanut butter. 😉
Break n bake cookies sounds epic.
I love when the ugly duckling turns into a swan. It’s magical, unless it was that reality TV show and they it was just fucking creepy.
4 ingredient cookies, I love the concept, although I don’t think I’ve actually eaten Nutella, which works since there isn’t actually any in this recipe.
I love that you said the last line- I love it because you actually read the ingredients (unlike 95% of others whom all assumed nutella was it in).
…..what is this glorious reality show you speak of!
This crazy TV show where the took an “ugly duckling” (I.e. some poor girl) and turned her into a swan with a week filled with intense plastic surgery. Everything from lifts, tucks, nose jobs, boob jobs, teeth whitening, lasik, etc. etc. It was quite sick actually and everyone ended up looking like Barbie. So surreal.
All the more reason to move to Cleveland..right 😉
I STILL eat Nutella from a jar and I’m grown up (or at least I’d like to think so). 🙂 Love the minimal ingredients in these cookies! They look yummy!
….I think you’ve just given me permission to do the same. Thanks, Ashley 😉
Congrats on getting published Arman and I hope you’re having a great weekend! My life is definitely incomplete without chocolate, guess I have a chocolate addiction. These cookies look soooo good, but I’m afraid too make them because I end up eating way too many cookies every time I bake cookies.:P
Thanks, Shawn! As much as I’d say these cookies aren’y dangerous…they are! I ate 6 in one night.
My life isn’t complete without chocolate – I mean chocolate makes hazelnut butter all better right? 🙂
I could’nt help chuckling at your sisters refusal to try your homemade hazelnut butter based on its looks and then devouring these cookies! Ha – you are indeed a good brother!
But, speaking of good – these cookies are not good – they are freaking fantastic! Love healthier cookies -specially with cocoa/chocolate!
Btw, Arman – what kind of foodprocessor did you use to make the hazelnut butter? Your mum’s old one?
Thank you! And you being Justins chocolate hazelnut butter fan- I reckon they’d work great in this!
I used a spectablend which is like a blendtec- works really well but mum’s would be just as good 😉
Nutella is like the word of the week for me! lol Thanks for linking up to #RECIPEFRIDAY!
Haha, I like it being the word of the week 😉