These 3 Ingredient Nutella Cookies are chewy with crispy edges, made in one bowl and no dough chilling is required. Naturally gluten-free and flourless!
Why You’ll Love This Recipe
For these 3 ingredient Nutella cookies you only need 3 simple ingredients. Nutella for all the sweetness, and almond flour plus one egg to hold everything together.
My Nutella cookie recipe is naturally flourless and gluten‑free. It’s perfect for beginner bakers, or when you need to make quick cookies.
They turned out so good – soft, chewy centers with crispy edges. I dressed my cookies up with soft caramels, chocolate squares, and a sprinkle of flaky sea salt, but the rich Nutella flavor makes them perfectly delicious on their own. Have fun!
Ingredients for 3 Ingredient Nutella Cookies
- Nutella: The star of these cookies! If you don’t have Nutella, any quality hazelnut spread will work. High quality is key since there are only 3 ingredients.
- Egg: It adds moisture and holds the cookie dough. I tested teh recipe without egg and cookies were crumbly and falling apart.
- Almond flour: I love the nutty flavor it adds to healthy desserts, and it gives these cookies a naturally gluten-free, soft texture. You can also use almond meal or make your own almond flour.
- Optional garnish: Have fun with it. Caramel, dark chocolate squares, candy cane bits, hazelnuts, or a sprinkle of flaky sea salt all work!
How to Make Nutella Cookies with 3 Ingredients
You’ll need just 10 minutes of active prep time. Start by preheating your oven to 350 F and line a baking sheet with parchment paper.
- Mix wet ingredients: Stir Nutella and egg together in a large bowl until smooth.
- Make the dough: Add the almond flour and mix until you’ve got a nice, thick cookie dough.
- Shape and bake: Use a scoop, roll the dough into balls, and spread them out on your prepared sheet pan. Cookies do spread! Bake until they’re still soft in the middle, they’ll harden as they rest. I baked mine for about 12-14 minutes, but every oven is a little different.
- Top and cool: While the cookies are still warm, press on your favorite toppings, if you’d like. Cool cookies for about 15 minutes, then transfer to a wire rack to cool completely.
Let Them Cool
Let your Nutella cookies hang out on the pan a bit, then finish cooling off on a wire rack. This simple step makes all the difference for soft, chewy cookies that don’t fall apart!
Tips for Best Results
- Room temperature Nutella: It should be soft and easy to stir. If it feels hard, let it sit out for a bit or pop it in the microwave for a few seconds to soften. If you see oil on the surface, give it a quick mix.
- To avoid cookies from spreading: Make sure your dough is thick. Bake it right away so the Nutella doesn’t get too warm, or if your kitchen is hot or the dough has been sitting, pop it in the fridge for 15 minutes before baking.
- Don’t overbake: Take cookies out when the centers are still soft and look wet, they’ll firm up as they cool.
- To make dough in advance: You can refrigerate the cookie dough, but it’s important to let it come to room temperature on the counter before baking. If it’s too cold, the outside can bake faster than the inside, which can affect texture and spread.
Variations
- Peanut butter: Swirl in a spoonful if you love the chocolate-peanut butter combo.
- Espresso: Add a pinch of instant espresso powder.
- Coconut: Fold in shredded coconut for extra texture.
- Chocolate chips: Mix in mini chocolate chips for gooey chocolate pockets.
- Pistachio spread: Warm pistachio cream a bit and drizzle it over the baked cookies.
How to Store
Store: Keep in a covered container or under a towel for 3-4 days. If I’m being honest, any Nutella fan will have them gone in a day.
Freeze: Pop in an airtight container for up to 3 months and let them thaw on the counter for a few hours before enjoying.
Reheat: You can give a cookie 10-15 seconds in the microwave if you like it warm and extra gooey.
More Cookie Recipes to Try
- Pistachio thumbprint cookies
- Pistachio oatmeal cookies (recipe coming soon)
3 Ingredient Nutella Cookies
Video
Ingredients
- 1 cup Nutella
- 1 large egg
- 1 cup almond flour, or almond meal
- Soft caramels, chocolate squares, hazelnuts, candy cane, flaky sea salt, for garnish (optional)
Instructions
- Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
- In a large bowl, add Nutella and egg, stir with spatula to combine.
- Add almond flour and mix well until thick dough forms.
- Using a medium trigger scoop, scoop out cookie dough, roll into a ball and place on a previously prepared baking sheet, spacing 2 inches apart.
- Bake for 12-14 minutes and do not overbake. Centers will be somewhat wet. I recommend to bake right away so Nutella doesn't warm up too much, but if it's hot in your kitchen or you let cookie dough sit, refrigerate the dough for 15 minutes first.
- Remove from the oven. While cookies are warm, add toppings, if you want. Push gently down a soft caramel, a square of dark chocolate, broken candy cane or a few hazelnuts in the center and sprinkle with flaky sea salt.
- Let cookies cool for 15 minutes. Then transfer on a wire rack to cool off completely. Enjoy!
Notes
- Store: Covered with a linen towel or any container with a lid for 3-4 days. Honestly, ours are gone in 24 hours.
- Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
