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Easy 3-Ingredient Nutella Cookies

Loaded with Nutella flavor, these flourless 3 ingredient Nutella cookies will make a nice addition to your Nutella recipe box.

3-Ingredient Nutella Cookies

Why You’ll Love these Cookies

  • Unbelievably easy to whip up.
  • Packed full of chocolate hazelnut flavor these cookies are incredibly delicious.
  • The absence of flour adds a crunchy texture to these cookies.

What is Nutella?

Nutella is a rich chocolate and hazelnut flavored spread made made by Italian company Ferrero. With creamy texture, it is a cross between a peanut butter and chocolate spread. The flavor is sweeter than peanut butter but not quite as sweet as chocolate.

All this makes Nutella a delicious base for these 3 Ingredient Nutella Cookies.

What is Nutella Made of?

Nutella contains seven ingredients and is free from artificial colors and preservatives.

Ingredients: Sugar, palm oil, hazelnuts, fat-reduced cocoa, skimmed milk powder, lecithin (SOYA) and synthetic vanillin.

371 g. Ingredients: sugar, palm oil, hazelnuts,
cocoa, skim milk, whey (milk), lecithin as emulsifier (soy), vanillin. Best before
April 6 2017. Suggested “one serving” size: 37 g.

. Ingredients: sugar, palm oil, hazelnuts (13 %), low fat cocoa, skim milk powder (7.5 %), lecithin as emulsifier (soy),
vanillin. Best before May 4 2017. Suggested “one serving” size: 15 g.
Considering a portion of 100 g it contains 31.8 g of fat, 102 mg of sodium, 56.9 g
of carbohydrates, 6.6 g of proteins.

American Vs European Nutella

The ingredients above are for the American version of Nutella and while the ingredients are similar they do slightly vary. Many people believe the American version is lighter in color and more liquid while the European version is darker and thicker. The American version is reported to taste sweeter while the European version has more of a hazelnut and chocolate taste resulting in a richer flavor.

Nutella Cookie Ingredients

  • Nutella: The chocolate and hazelnut combination makes these cookies sweet but not overly sweet. Other brands of hazelnut chocolate spread can be substituted although the flavor and sweetness may vary.
  • Sugar: Simple granulated sugar will do and gives these cookies a crispy lighter flavor.
  • Egg: The eggs add structure and moisten these cookies. Here are a few egg substitute suggestions.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Nutella Cookies

As the 3-ingredient name might imply this a very easy recipe.

  1. Mix all three ingredients, mold into 1-inch balls
  2. Place on a greased cookie sheet
  3. Bake for under ten minutes.

Be careful not to overcook these cookies so they stay soft and fudgy.

Easy Nutella Cookies

What to Add to Nutella Cookies?

You can add sprinkles, frosting, chocolate chips, nuts, candy bar pieces or even dollop Nutella on top of the cookies. The combinations are endless! Wait for the cookies to cool before adding toppings.

I decided that I needed to give mine a little Valentine’s flair. I pulled them out of the oven about two minutes before they were done and gave them a little sprinkle. Cute, don’t you think? And that is one amazing less-than-perfect photograph, if I do say so myself.

How to Store Nutella Cookies

The cookies can be stored at room temperature in an airtight container for up to three days. Heat them up for that same soft and gooey fresh out of the oven cookie.

3-Ingredient Nutella Cookies

3-Ingredient Nutella Cookies

Yield: 14
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These soft and chewy Nutella cookies have just 3 ingredients and are naturally flourless.


  • 1 cup sugar
  • 1 cup Nutella
  • 1 egg


  1. Heat the oven to 350°F (180°C).
  2. Mix all ingredients together in a stand mixer.
  3. Place 1-inch balls of dough on a greased cookie sheet and bake at 350°F (180°C) for 8 - 10 minutes.
  4. The cookies will spread a lot and be very thin. Let cool for a minute or so then remove with a spatula. Cool on wire racks.


Substitute sugar for 1 cup flour for softer texture.

No need to chill the cookie dough first before baking.

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 5gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 13mgSodium: 12mgCarbohydrates: 24gFiber: 1gSugar: 23gProtein: 1g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo
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[…] $100 to the cause just for posting this recipe)! It’s pretty much the exact recipe for my 3-ingredient Nutella cookies except that these Flourless Peanut Butter Cookies use…wait for it…peanut butter! […]

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[…] 3-ingredient Nutella Cookies […]

Anna Victoria

Saturday 30th of June 2012

Tried these and they were great!

the wicked noodle

Saturday 30th of June 2012

I'm so glad, Anna!

Eat, Write, Retreat | the wicked noodle

Wednesday 16th of May 2012

[...] had held a photo contest, the winner getting a full ride to the conference. As you may know, food photography has been a challenge for me to overcome, so for me to win this was especially [...]


Wednesday 11th of April 2012

Kristy! You put into words exactly what I've been thinking/feeling/pondering for the past 2 years that I've been blogging. Food photography is drudgery for me. It is so frustrating that I occasionally think of abandoning the whole thing. Add a few nasty comments & emails into the mix and man, I'm on the edge. But, I need to be more like you and take a step back and try to enjoy the process. I feel lucky when a photo gets accepted. I never expect it. I don't know if I'll ever truly enjoy food photography. I take a lot of my photos outside and since I live in the country, I've been more drawn to photographing the landscape. I can't explain why I'd rather take a photo of a 50-acre wheat field than a brownie square, but it's just who I am. Gosh, I'm rambling, but I'm so glad to read this post!!!

Take care (and your photography is awesome!) Christina

the wicked noodle

Wednesday 11th of April 2012

Christina! Thanks so much for sharing all of that. It's such a strange thing to feel pressure to be a professional at something that we're not professionals at, isn't it? But it seems that you have a great attitude! I think it helps when we all realize that we're more alike than we think. Cheers!!


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