Nutella lovers rejoice! These 4-Ingredient Flourless Nutella Cookies are a delicious dream come true.
Just 4 Ingredients
For the love of Nutella, you’ve got to bake these Flourless Nutella 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!
Tip: Double the Recipe
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?! If you’re a fan of chocolate and hazelnut, my Nutella Cruffins and Nutella Brownies will hit the spot.
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.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Nutella – or any brand of chocolate hazelnut spread
- Quick-cooking oats – you can use old-fashioned oats instead, but you’ll want to blend them a bit first by themselves before adding the Nutella and egg to the blender
- Egg
- Chocolate chips
Supplies:
- Blender
- Cookie scoop
- Baking sheets
- Parchment paper or nonstick cooking spray
How to Make Flourless Nutella Cookies
- Preheat oven to 350°F. Line cookie sheets with parchment paper or spray with non-stick cooking spray and set aside.
- In a powerful blender, blend the Nutella, oats and egg until well combined. Oats should be finely ground and dough should be thick.
- Transfer dough to a mixing bowl and stir in the chocolate chips.
- Scoop 2-tablespoon sized portions of dough a few inches apart on the prepared cookie sheet. Press down slightly on the top of each scoop of cookie dough to flatten a bit.
- Bake for 10 minutes, rotating cookie sheet halfway through.
- Let cookies cool on cookie sheets for 5 minutes before transfer to a wire rack to cool completely.
Storage
Store cookies in an airtight container for up to one week.
To freeze baked cookies: Wrap cookies individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies. To defrost, let them set at room temperature, uncovered.
To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Place baking sheet in the freezer for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or freezer-safe plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.
To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookie dough scoops you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 11-13 minutes or until cookies start to brown and crisp around the edges.
If you make these Flourless Nutella Cookies be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
4-Ingredient Flourless Nutella Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 15 cookies
- Category: Dessert
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
- Preheat oven to 350°F. Line cookie sheets with parchment paper or spray with non-stick cooking spray and set aside.
- In a powerful blender, blend the Nutella, oats and egg until well combined. Oats should be finely ground and dough should be thick.
- Transfer dough to a mixing bowl and stir in the chocolate chips.
- Scoop 2-tablespoon sized portions of dough a few inches apart on the prepared cookie sheet. Press down slightly on the top of each scoop of cookie dough to flatten a bit.
- Bake for 10 minutes, rotating cookie sheet halfway through.
- Let cookies cool on cookie sheet for 5 minutes before transfer to a wire rack to cool completely.
Hi, can you grind the oats and just knead the batter together?
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!
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.
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
Could you use a food processor to get the same results as a blender? Thank you!
Hi Kim! Absolutely, a food processor will work great. Enjoy!
What would be a good substitute for the egg in this recipe?
Hi Irlenys! You could substitute it with 1/4 cup mashed banana or 1/4 cup applesauce. Hope this helps. Enjoy!
Could a kitchen aid mixer be used to mix these?
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!
What are the calories in each nutella cookie?
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!
the Nuella did not blend well at all. there needs to be more liquid in this recipe . it was too thick for my blender
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.
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?
Hi Staci! I think that would actually work really well with this recipe. Certainly worth a try. Enjoy!
I don’t like Nutella could I use a substitute
Hi Maureen! You could substitute the Nutella with peanut butter or another nut butter and they would still turn out great. Enjoy!
Could you use regular oats?
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!