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Home » Recipes » Cookies » 4-Ingredient Flourless Nutella Cookies

Published on April 27, 2017 | Updated on April 29, 2020 by The BakerMama

4-Ingredient Flourless Nutella Cookies

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Nutella lovers rejoice! These 4-Ingredient Flourless Nutella Cookies are a delicious dream come true.

For the love of Nutella, you’ve got to bake these cookies! You’d never believe they were made with just 4 ingredients unless you’re the one who made them. Hands down one of the best cookies I’ve ever eaten.

They’re perfect proof that you don’t need a lot of ingredients and a lot of time to bake something amazing!

Just simply blend Nutella, oatmeal and an egg in a powerful blender until a thick dough forms and then stir in the chocolate chips…

Scoop the dough onto a prepared cookie sheet and after just 10 minutes in the oven you’ve got warm, crisp around the edges, chewy and chocolate-y in the middle cookies ready to enjoy. Full of that distinct Nutella flavor, what’s not to love?!

This is one of those cookie recipes that I always have the ingredients on hand for, that I can bake on a whim when that cookie craving hits and that everyone loves. Pro tip though: go ahead and double the batch! They always always disappear as soon as I put them out and have everyone begging for more.

Just in time for the weekend! Happy Friday Eve, my friends! Enjoy!

xoxo,

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4-Ingredient Flourless Nutella Cookies

★★★★★ 5 from 2 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 15 cookies
  • Category: Dessert
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Description

Nutella lovers rejoice! These 4-Ingredient Flourless Nutella Cookies are a delicious dream come true.


Ingredients

  • 1 cup Nutella
  • 1 cup quick-cooking oats
  • 1 large egg
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper or spray with non-stick cooking spray and set aside.
  2. In a powerful blender, blend the Nutella, oats and egg until well combined. Oats should be finely ground and dough should be thick.
  3. Transfer dough to a mixing bowl and stir in the chocolate chips.
  4. Scoop 2-tablespoon sized portions of dough a few inches apart on the prepared cookie sheet. Bake for 10 minutes, rotating cookie sheet halfway through.
  5. Let cookies cool on cookie sheet for 5 minutes before transfer to a wire rack to cool completely.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

Recipe by Maegan Brown/Photography by Madison Mentesana

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Reader Interactions

Comments · 18

  1. Deb S says

    May 13, 2017 at 2:26 pm

    Could you use regular oats?

    Reply
    • Maegan says

      May 15, 2017 at 7:11 am

      Hi Deb! Yes, but the texture of the cookie will not be the same because regular oats require longer to cook. The cookies will have a noticeable oat-y chew to them if you use regular oats. Just make sure you blend the regular oats really well. Enjoy!

      Reply
  2. Maureen says

    October 26, 2017 at 4:45 pm

    I don’t like Nutella could I use a substitute

    Reply
    • Maegan says

      October 27, 2017 at 1:39 pm

      Hi Maureen! You could substitute the Nutella with peanut butter or another nut butter and they would still turn out great. Enjoy!

      Reply
  3. Staci says

    December 20, 2017 at 9:52 am

    I like making Snowdrop cookies but some in the family have had to go gluten free. Would it be possible to roll these in powder sugar and then bake them or would they not turn out right?

    Reply
    • Maegan says

      December 21, 2017 at 8:49 am

      Hi Staci! I think that would actually work really well with this recipe. Certainly worth a try. Enjoy!

      Reply
  4. Ashely says

    January 24, 2018 at 1:36 pm

    the Nuella did not blend well at all. there needs to be more liquid in this recipe . it was too thick for my blender

    Reply
    • Maegan says

      January 26, 2018 at 2:54 pm

      Hi Ashley! You definitely need to use a powerful blender to make the dough. I’m wondering if your Nutella was dried out at all which would definitely cause the batter to be hard to blend as the Nutella adds the majority of the moisture.

      Reply
  5. Cynthia says

    August 28, 2019 at 5:37 pm

    What are the calories in each nutella cookie?

    Reply
    • Maegan says

      September 2, 2019 at 4:29 pm

      Hi Cynthia! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

      Reply
  6. Chris says

    December 21, 2019 at 11:40 am

    Could a kitchen aid mixer be used to mix these?

    Reply
    • Maegan says

      January 3, 2020 at 7:16 am

      Hi Chris! You could, but the cookies would not have the texture that you see and that I talk about for this recipe. They would be more oatmeal cookie-like, unless you blend the oats first before mixing the cookie dough in the kitchen aid mixer. Hope this helps! Enjoy!

      Reply
  7. Irlenys Marcano says

    April 19, 2020 at 9:40 am

    What would be a good substitute for the egg in this recipe?

    Reply
    • The BakerMama says

      April 20, 2020 at 10:52 pm

      Hi Irlenys! You could substitute it with 1/4 cup mashed banana or 1/4 cup applesauce. Hope this helps. Enjoy!

      Reply
  8. Kim says

    May 15, 2020 at 10:15 am

    Could you use a food processor to get the same results as a blender? Thank you!

    Reply
    • The BakerMama says

      May 15, 2020 at 3:27 pm

      Hi Kim! Absolutely, a food processor will work great. Enjoy!

      Reply
  9. Jen says

    December 6, 2020 at 2:26 pm

    These are really, really good! Moist and Nutella chocolate-y! I didn’t have quick cook oats so just used regular rolled oats but I ran them through the blender first so they were nice and fine. I had the same issue with blending the thick mixture as others mentioned and ended up just pulsing the mixture together, which was more successful. This recipe will definitely become a favorite in our gluten free home

    ★★★★★

    Reply
  10. Kim in MN says

    February 22, 2022 at 4:45 pm

    These were surprisingly delish and fun to make on a snowy Minnesota day. Next time I might try baking them in a mini muffin tin.

    ★★★★★

    Reply

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