4 Ingredient Flourless Nutella Cookies
These 4 Ingredient Flourless Nutella Cookies are crunchy, fudgy and chewy in all the right places. They are super easy to whip up and perfect for gifting.
I’m really excited to share this recipe with you. With Thanksgiving over, I’m trying my best to eat healthy these next few weeks before Christmas, but it’s definitely hard. My mind has been on cookies 24/7.
My 4 Ingredient Nutella Cookies are always on my holiday bake-list. They are really easy to make and everyone always seems to enjoy them. I baked a batch to take home to my family this past weekend and my siblings devoured them.
My brother even took a snapchat video of himself eating one of the cookies and sent it to his girlfriend to make her jealous. Silly boy. I sometimes wonder how she puts up with him.
But now I’m sharing a flourless version. I always have a hard time gifting holiday cookies to my friends who eat a gluten-free diet and now I finally can share my favorite cookie recipe with them as well.
More Easy Cookie Recipes
4 Ingredient Flourless Nutella Cookies
Ingredients
- 1 cup Nutella spread
- 1 cup finely ground almond meal or almond flour
- 1 large egg
- 1 tsp baking powder
- 3/4 cup chocolate chips, optional
Instructions
- Line two baking sheets with silicone baking mats. Preheat oven to 350ºF.
- In a large bowl, add Nutella, almond flour/meal, egg and baking powder. Use a large wooden spoon to stir until everything is thoroughly mixed. If using chocolate chips, stir in at this point.
- Using a 1.5 tbsp cookie scooper, scoop out cookie dough and place onto baking mats, spacing 2 inches apart. Press down slightly onto the cookie balls so that the balls flatten into thick round discs.
- Bake for about 12 minutes. Cookie surface should look dry but will not be set. Don't worry that they may still feel really soft. Let cookies cool on baking sheets. As they cool, they will firm up. Remove cookies once they are cooled.
Notes
- Nutrition estimate includes almond flour.
Taste delicious, but mine spread out really flat. Should I add more almond flour next time?
We don’t recommend adding more flour, but if the dough was really warm when you made it, it could cause the cookies to overspread. So, if it’s warm in your kitchen, you may want to chill the dough ball just long enough so they firm up before you bake them.
I really liked making these! Simple and easy. I forgot the baking powder but they came out nice and dense and chewy, so that was good. I would potentially add a little vanilla and salt as well, but these were amazing otherwise
I’m glad you liked making them!
I made these cookies today, and they were amazing! Chocolatey, gooey, chewy, delicate crispy edges… what more could you ask for? I couldn’t believe how easy they were to make! Will definitely make these again (and again). Thank you so much for sharing this recipe!
I’m so glad you enjoyed!
I made these cookies today on a whim with my 6 year old nephew who has a wheat allergy. He loves to bake, but it’s sometimes hard to find a recipe that is quick and easy. These cookies came out looking amazing and tasted delicious! We will definitely be making these again in the future. Thank you!
So happy you and your nephew were able to make these!
Followed exactly and these were excellent, used almond flour. Gluten free and non gluten free friends and family loved loved these cookies, thank you so much for posting!
So glad you enjoyed!
Can i use all purpose flour instead of almond flour? Thanks! ??
https://kirbiecravings.com/4-ingredient-chewy-nutella-cookies/
Made these and they turned out great!
I’m so glad to hear that! thanks for letting me know!
I made these. I might of over baked them a little bit. I used ground hazelnuts instead of almonds. My nutella was quite oiling and the cookies melted together. I feel like 1/2 cup of chocolate chips would be better as I had difficulty in keeping them all in.
Overall they seemed oily not fudgy. Next time I might add a Tbl of cocoa to absorb the oil, but probably wont bother to make them again.
Hi Rachel. While hazelnut sounds like a great flavor idea, hazelnuts have more oil than almonds, which is likely why your Nutella dough was too oily, which would make them spread too much and taste oily rather than fudgy. You would need to use cocoa powder or something else to absorb the oil
Nutella is soooo good! I used to eat it by the spoonfuls back in the day lol! These cookies look incredible and I love how simple they are to make! 4 ingredients ftw 🙂
by the spoonful is the best way! haha!
Can’t go wrong with Nutella! Lovely cookies
I agree. Anything with Nutella is good!
These look so ridiculously good! I didn’t even think you could make a cookie with so few ingredients. These are very high on my to-bake list now, thanks for the great recipe!
hope you like it!