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

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 15 cookies 1x
  • Category: Dessert

Description

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


Ingredients

Scale
  • 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.

Recipe by Maegan Brown/Photography by Madison Mentesana

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi Marlene! Absolutely, I would just recommend blending the oats well and beating the egg well before combining all of the ingredients. Hope this helps. Enjoy!

  1. 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.

  2. 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

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

    1. 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!

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

    1. 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.

  4. 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?

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

    1. 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!