4 Ingredient Flourless Nutella Cookies

overhead photo of 4 Ingredient Flourless Nutella Cookies on a baking rack
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.
close-up photo of a Flourless Nutella Cookies
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.
overhead photo of flourless nutella cookies on a baking sheet
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.
close-up photo of a stack of Flourless Nutella Cookies
For the flour version, check out my original 4 Ingredient Chewy Nutella Cookies recipe.

4 Ingredient Flourless Nutella Cookies

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Dessert
Cuisine: American
Servings: 15 cookies
These cookies are crunchy, fudgy, chewy and really easy to make. They are perfect for gifting!

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

Directions:

  1. Line two baking sheets with silicone baking mats. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
Nutrition Facts
4 Ingredient Flourless Nutella Cookies
Amount Per Serving (1 cookie)
Calories 200 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 13mg4%
Sodium 19mg1%
Potassium 119mg3%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 16g18%
Protein 3g6%
Vitamin A 40IU1%
Calcium 64mg6%
Iron 1.4mg8%
Net Carbs 18g36%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

16 comments on “4 Ingredient Flourless Nutella Cookies”

  1. 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!

  2. Can’t go wrong with Nutella! Lovely cookies

  3. 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 🙂

  4. 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

  5. Made these and they turned out great!

  6. Can i use all purpose flour instead of almond flour? Thanks! ??

  7. 5 stars
    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!

  8. 5 stars
    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! 

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