3 Ingredient Nutella Cookies

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3 Ingredient Nutella Cookies are chewy with crispy edges, made in one bowl and no dough chilling is required. Naturally gluten-free and flourless!

Prep Time10

Cook Time12

Cooling Time1

Total Time1 22

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: cookies

Calories: 268kcal

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)

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!

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.