Loaded with Nutella flavor, these flourless 3 ingredient Nutella cookies will make a nice addition to your Nutella recipe box.
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.
(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.
- Mix all three ingredients, mold into 1-inch balls
- Place on a greased cookie sheet
- Bake for under ten minutes.
Be careful not to overcook these cookies so they stay soft and fudgy.
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
These soft and chewy Nutella cookies have just 3 ingredients and are naturally flourless.
Ingredients
- 1 cup sugar
- 1 cup Nutella
- 1 egg
Instructions
- Heat the oven to 350°F (180°C).
- Mix all ingredients together in a stand mixer.
- Place 1-inch balls of dough on a greased cookie sheet and bake at 350°F (180°C) for 8 - 10 minutes.
- 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.
Notes
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: 1Amount 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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Anna Victoria says
Tried these and they were great!
the wicked noodle says
I'm so glad, Anna!
DessertForTwo says
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 says
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!!
Kristy
Yudith @ Blissfully Delicious says
WOW! I made 4-ingredients brownies. But 3-ingredients cookie? I definitely need to try these!
the wicked noodle says
You definitely should, Yudith!!
Me And My Sweets says
What a great and inspiring post! I'm a newbie blogger and find it very difficult with the photos. Some are ok, but as you wrote, I too feel lucky when they are accepted to different sites. I'm trying to not be frustrated but it's hard, I too want lovely photos as those on tastespotting and Foodgawker, so thanks for the great and inspiring post!! I'm not the only one out there struggling. Btw your pics do look great!
the wicked noodle says
You're so welcome!! Thanks for taking the time to let me know it helped you, too!! It's so hard to not let it get to you, I know. But I believe that I'm proof that everyone can improve with practice. Go back to my first posts and you'll cringe at the photos 🙂
tricia says
Thank you for your comment on my blog today! Do you know what I am doing right now as I read this gorgeous and simple post? I'm eating nutella out of the jar. Healthy. I know. I am making these tomorrow. Just as soon as I buy another jar of nutella. 🙂
the wicked noodle says
You're welcome!! Thank you back 🙂 I can't tell you how many times I've eaten it by the spoonful! Luckily, I keep spare jars for emergencies!
caencontee says
3 ingredients?? Are you kidding me?? I could make these! You know what I typically hate Nutella. I think it's disgusting on bread.. but as cookies? Wow I never would have thought of that! Sounds d.e.l.i.c.i.o.u.s.!
Amanda says
I just tried this recipe. Sadly, it didn't turn out very well. For my first batch, it just wouldn't come off of the pan. And for my second batch, they were way too greasy. 🙁
the wicked noodle says
Gosh, I'm so sorry to hear that! They should come off as long as you lightly grease the pan and remove them after giving them a minute to set up. You definitely shouldn't have to add so much oil that they get greasy 🙁
Jackie says
These look absolutely delicious! I have to attempt!!
Jackie says
I couldn't wait to share 🙂 I added it! Please add more recipes!
the wicked noodle says
You're so sweet! Thanks, so glad you liked the cookies!
Lannie says
thank you so much for posting this, it was really lovely to read. i have not been blogging very long, and already feeling a little frustration at trying to get my photos onto tastespotting and the like.
like you did several years ago, i've started by getting basic equipment and lots of enthusiasm. but i do feel like blogging is taking over so much time, and, well its not that i'm surprised my photos are not good enough yet. it's just frustrating to not know exactly how to improve them...
anyways, this recipe sounds wonderfully simple and delicious. and thanks again for writing and sharing this post.
the wicked noodle says
Hi Lannie,
You're so welcome. Thank you for the comment! I wrote this post because I had a strong suspicion that there are others out there who have felt the same frustration with photography. It can feel as if all the other food bloggers have been invited to the Tastespotting/Foodgawker party and you're home doing your laundry. I really do recommend the book I referenced above, "From Snapshots to Great Shots". She does a great job of speaking in layman's terms and I had a lot of "AHA!" moments when reading it (and I'm not entirely through it). I picked up some great tips for post-production, too.
Good luck to you, and please don't hesitate to reach out if you need something.
Kristy
hannah@ bake five says
nom nom nom where is my share? 😉
Russell at Chasing Delicious says
Yum! Who knew you could make cookies with just 3 ingredients!
Mary Ruth Johnsen says
These sound great. I make an almost identical recipe peanut butter cookie. 1 cup peanut butter, 1 egg, 1 cup sugar. Mix together, roll in balls. I do flatten these with a fork as you usually do with peanut butter cookies. Bake at 350 deg for 12 to 14 minutes. Yum! They're my go-to, when I need a cookie fast recipe. Happy to add the nutella ones to the list.
the wicked noodle says
I've had your peanut butter version and I agree - it's so good! Great idea to flatten, too 🙂
Britt says
Gluten Free Cookies! I cant wait to try these. It's so hard to find gluten free baked goods recipes for Megan. She loves Nutella, so I am sure will love these. They look amazing!
the wicked noodle says
Britt, I'm mortified that it didn't occur to me to tell you about them! But I guess I knew you'd find your way here and find them. Tell Megan I'll make them for her the next time you visit! xoxoxo
the wicked noodle says
And ps. You can do the same thing with peanut butter instead of Nutella!
Virginia says
Just made your Nutella cookie. You definitely need to leave them on the cookie sheet a few minutes to let them set up. Great taste.
the wicked noodle says
I found that if I left them too long they were too hard to get off the pan. I'm glad you liked them!
Kiran @ KiranTarun.com says
Are you kidding me?!? You are doing great with your photography. There's no need to compare. Being proud of your personal achievements are the best feeling. Ever 🙂
And now, I need to wipe off the drool from the nutella cookies deliciousness 😀
the wicked noodle says
You are so sweet! And you're completely right, and that's definitely how I feel NOW...just took me awhile to get here. 🙂 xo
Raquel says
Kristy,
I am a huge photography buff, though I hardly ever get to take pictures anymore. I used to subscribe to Popular Photography, and they had some amazing articles. I just popped over to their website, and they seem to have an amazing array of information. If you haven't heard of them, which you probably have, you should check them out.
the wicked noodle says
Thanks, Raquel, I'll check it out!
Catherine says
I love how easy these cookies are to make. And I know they will be a hit with my family! Fabulous post! Blessings, Catherine
the wicked noodle says
Blessings to you and your family, too, Catherine! xo
Jessica says
I have half a jar of Nutella that I'm currently hiding from my husband (it's his Kryptonite), and I think I know what to do with it now (besides eating it with a spoon now and then, which is what I have been doing). These cookies sound amazing - instant gratification.
the wicked noodle says
I can completely relate to the eating-it-with-a-spoon thing. It's just so hard to resist!!
Leslie Green says
Ohhhhhhh, I totally hear you on this one! Blogging is a Huge Time Hog. I wish it was full time job, but sadly it isn't. Every waking spare moment is either spent on blogging or social media tied to blogging. I believe it is a love/hate relationship. Good tip on not to compare yourself to another bloggers photography. I am guilty of that too!
the wicked noodle says
I didn't mention all the great things that blogging brings...like great food blogger friendships 🙂 xo
Ann says
I could cry that my oven is broken. These look so delicious I might just use my toaster oven to make them.
the wicked noodle says
Our dishwasher is broken! Waited to have a new one delivered this morning but it had a big ol' dent in it. It's tough without those appliances!