3 Ingredient Eggless Nutella Cookies

photo of a plate of Eggless Nutella Cookies

Do you remember my easiest Nutella cookie recipe I made at the beginning of this year? I’ve made them about a dozen times and have gotten a lot of positive responses. Well, this weekend I made them even better. Just as easy as the original recipe, but now eggless and a little healthier. They still taste just as good, maybe even a little better than the original.

photo of a stack of nutella cookies

It’s only 3 ingredients, or 4 if you add chocolate chips. Both versions taste great.
photo of a tall stack of nutella cookies
I got the idea to try to make an eggless version when a reader asked me if I had an eggless Nutella cookie recipe. I didn’t, but then I realized it should be quite possible, especially given the texture of Nutella, So I did some experimenting and came up with these.
photo of baked cookies on a silpat
The key is Greek yogurt. I already have quite a collection of recipes that use Greek yogurt, but I’m always still finding new uses for it. I honestly don’t know what I like better: eating Greek yogurt or baking with it.

photo of a container of yogurtphoto of an opened container of yogurt

Whether you have an egg allergy or not, I encourage you to try this eggless version. I really did not miss the egg at all and the Greek yogurt adds more moisture to the dough so the cookies are actually slightly fudgier than the original.

photo of a stack of cookies with a half eaten one on top

This recipe is so easy to put together. The dough is ready in minutes and no mixer is required.
photo of cookies on a plate with a jar of Nutella in the background

3 Ingredient Eggless Nutella Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies

Based on my easiest Nutella cookie recipe, these Nutella cookies are eggless and a little healthier. They still taste just as good (maybe even a little better!) than the original.

Ingredients:

  • 1/2 cup + 1 tbsp all purpose flour
  • 1/4 cup nonfat plain Chobani Greek yogurt
  • 1 cup of Nutella
  • 1/2 cup semisweet chocolate chips optional

Directions:

  1. Preheat oven to 350°F. Combine flour, yogurt and Nutella in a large bowl and mix together with a spoon until ingredients are thoroughly blended, dough comes together and no flour lumps remain. If using, stir in chocolate chips until evenly mixed into the dough.

  2. Make dough balls slightly bigger than 1 inch in diameter. Place on cookie sheets lined with parchment paper, about 2 inches apart. Press down slightly on dough with your palm so the dough balls become thick round disks. If any edges of the dough become cracked, smooth edges.

  3. Bake for about 10 minutes. Cookies should be mostly set, but might be slightly still soft in the middle. Let cookies cool for about 1 hour to completely set. You can enjoy warm, but cookies crumbs will still be a little loose.

All images and content are © Kirbie's Cravings.

44 comments on “3 Ingredient Eggless Nutella Cookies”

  1. These look delicious, definitely going to try them.

    Do you use a fan assisted oven for these or conventional? I ask as every single time my husband and I attempt to make cookies, they simply don’t work, haha (turn out more like cakes, or burnt). So I’d like to follow the recipe exactly.

  2. You think you sub peanut butter for the Nutella?

  3. These look so delicious, and I love utilizing Chobani in my baking!

  4. Hi! Just found your blog, and this was the first thing I tried. I have a gluten allergy, so I made them with a gf all-purpose flour mix. They turned out pretty tasty even with the different flour, which is nice (some recipes really don’t). I rather wish I hadn’t included chocolate chips, since I think they sort of overpowered the Nutella flavor. But it’s a great recipe. I can’t wait to try more! =)

  5. can I use oikos plain greek yogurt instead of Chobani?

    • I’ve never eaten oikos greek yogurt. It should work if the consistency is the same. I know some brands are very runny and they might not work.

  6. I did it today and it was simply PERFECT!!! My kids loved, it was yummy, delicious, not over sweet, not over hard, amazing.

    Pity that one recipe made only 26 very small cookies… I shall include some nuts next time! ~thumbsup~

  7. Used mini muffin pans which worked great. Loved the texture and taste. Using dark chocolate chips only on top added an extra dimension and didn’t seem too sweet.

  8. How the Nutella cookies that I just made which are absolutely delicious

  9. do you know approximately how many calories one of these would be?

    • According to this tool, about 128 per cookie if you include chocolate chips. Less if you leave them out obviously.

  10. I just made these and substituted raspberry flavor greek yogurt because I was out of plain. YUM! Chocolate raspberry cookies! Turned it great!

  11. I tried this recipe. And i love it.. I wasn’t able to use greek yogurt. Just the plain one. But it worked well. And a different brand though. The supermarket nearby doesnt have a lot of options.

  12. Do you think I should spray the pan first or did these not stick on their own?

  13. Hi Kirbie! I was wondering what to do with my leftover Nutella and this looks like a great way to use it. I am planning to make these this weekend but I have a quick question – how long can I preserve them and how do I keep them fresh?

    Thanks!

    • Keep them in an airtight container. I dont know how long you can keep them fresh unfortunately. I usually only have them 2 days before they are all eaten!

  14. How many would you say this makes. Thanks.

  15. thanks for this idea. I did this last night on a whim. I made the recipe with 1/2 the amount using chobani coconut and I didn’t measure quite perfectly and it came out PERFECT… can i tell you PERFECT!!! now the only problem is that this is so easy that I might be tempted to make more. I even made it in the toaster oven 🙂 This is so perfect as I am allergic to eggs. Now I am wondering what else can I do. Can I try this 3 ingredient recipe with the trader joe’s cookie butter I have sitting there? oh you have my mind twinkling going crazy!! Thank you!

  16. i added chopped hazelnuts and a tbsp of kosher salt. they were dense, but very delicious and chocolatey cookies.

  17. WowI I just found your blog. I googled “nutella blogs” 😉 and found yours in top 5. This recipe looks very simple. Yum! I am going to try this one out.
    I love making things with less ingredients.

    • Oh wow I didn’t realize i was in the top 5! I do have a serious Nutella obsession though and a whole category of Nutella recipes =)

  18. Can I use regural yoghurt in place of greek yoghurt? and 250°C is the maximum degree in my oven, will that work? if yes, for how many minutes should i bake the cookies?

    • Unfortunately it has to be greek yogurt because you need the thickness of the greek yogurt in absence of the egg. regular yogurt is too runny. also the oven temp given is in Farenheit so you should be fine, just convert it to the appropriate degree in celsius

  19. These cookies sound delicious! Do you also have the measurements for this recipe in grams instead of cups?

  20. Why is the mixture not forming into dough it’s a bit creamy like.

    • it should be dough-like. once you mix in the greek yogurt. are your measurements right and are you using greek yogurt?

  21. Hi – going to make these with my 6yo today, need to use up half a jar of Nutella that will expire soon! Quick ques – google suggests all purpose flour is plain flour (and not self raising flour)…do the cookies not need any raising agent at all? 

  22. these cookies are a nice way to cover up the fact that one is eating almost a complete jar of nutella…crazy!

    • they definitely are not healthy, but most cookies aren’t. but the entire recipe uses 1 cup, so you’re only eating a complete jar if you eat about 2 dozen cookies by yourself.

Leave a Reply

Your email address will not be published. Required fields are marked *