These Nutella cookies taste like chewy chocolate hazelnut brownies in cookie form. They are just 2 ingredients. They are an easy, last-minute dessert. They take only about 15 minutes to make, including baking time.
If you are looking for a quick and easy dessert, these cookies are it. They are chewy like brownie cookies and so easy to make. They also store well so they can be made ahead of time for gifting or bringing to an event.
Ingredients
- Nutella
- Egg White
Nutella: These cookies are made with Nutella spread. It will likely work with other brands of chocolate hazelnut spread but the cookies may spread more or not have the same shiny surface if you use another brand.
Egg white: Egg white acts as a binding agent and also helps the cookies get their shiny crinkly surface.
How to Make Nutella Cookies
The Nutella and egg white are mixed together until the egg white is fully incorporated. Use a 2 teaspoon cookie scoop to scoop the mixture onto a lined baking sheet. 
The cookies are then baked for about 10-12 minutes.
Cookie Texture
The cookies are thin and very chewy, similar to chewy brownies.
More Nutella Recipes
2 Ingredient Nutella Cookies
Ingredients
- 1/2 cup (143 g) Nutella spread
- 1 large (33 g) egg white
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add Nutella and egg white to a large mixing bowl. Stir with a spatula until the egg is fully mixed in and incorporated. Your mixture will be like a thick pancake batter. (See photo in post for reference).
- Using a 2 tsp cookie scoop, scoop cookie mixture and release onto prepared cookie sheet, spaced 2 inches apart. Because the batter is thick and sticky, it should not spread that much. (See photo in post for reference).
- Bake cookies for about 10-12 minutes (mine were done at 11 minutes) or until done. When cookies are done, they will have a shiny crinkle surface and will be puffed up. Let cookies cool (they will flatten as they cool) and set on cookie sheet before removing them with a cookie spatula.
Notes
- I used fresh egg white from a US standard large egg. The egg white should weigh about 33 grams. I have not tried making these with carton egg whites.
- You can double the recipe to make more cookies.
- Because the cookies spread a lot, I found that 2 tsp was the ideal amount of batter. If you don't have a 2 tsp cookie scoop you can just use a teaspoon to measure out 2 teaspoons.
Nutrition
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.
Love ?? ?
So glad you love them!
Can’t you make your recipes eggless, please.
We have lots of recipes without eggs. If you enter “eggless” or “no eggs” in the search bar at the top of the page, you’ll see a lot of ideas. Hope that helps!