These 3-Ingredient Nutella Cookies are easy, crunchy chocolate cookies with the best Nutella flavor.
Plus, these Nutella cookies are allergy friendly and made without eggs.
When kids are growing, while they still love healthy cookies, they are keen to learn how to bake easy, more decadent, and fun recipes.
But, today, they wanted to try Nutella cookies, easy chocolate crunchy cookies as a fun party food or snack.
How To Make 3-Ingredient Nutella Cookies
It’s super simple to whip a batch of these 3-ingredient chocolate cookies made from Nutella spread.
All you need are:
- Fresh jar of Nutella – If you don’t have Nutella, you can use alternatives such as Nutino, Nocciolata, or Chocodream.
- Coconut Oil or any oil you like, including canola oil, avocado oil, or melted butter.
- Self-Raising Flour
Making Nutella Cookies With 3 Ingredients
First, preheat the oven to 350°F (180°C).
Line a small cookie sheet with parchment paper. Lightly oil the paper with coconut oil and set it aside.
Next, in a mixing bowl, add the Nutella and coconut oil.
Microwave for 30 seconds until the coconut oil has melted.
Stir the two ingredients together until liquid, shiny, and smooth.
Now, add 1/2 cup of self-raising flour to the batter. Stir the mixture to combine using a silicone spatula. The mixture should be soft and moist.
Now, add the remaining 1/4 cup gradually. I like to add it one tablespoon at a time and stop when the batter is still soft, but you can easily form a dough ball that doesn’t stick to your hands.
When you come to the end of adding the flour, the batter gets more difficult to stir, so use your hands.
Knead until a smooth Nutella cookie dough forms.
I had to use three tablespoons, but depending on how well the Nutella and oil are measured, you may need the full 1/4 cup (4 tablespoons).
Baking The Cookies
Shape 8 cookie dough balls, roll each ball between your hands to smoothen the surface and place on a baking sheet.
Using the back of a fork, press down each cookie to form a cross on top.
Bake the Nutella cookies for 8 to 12 minutes, until the sides are brown and the cookies look dry on the top.
Let the Nutella Cookies cool down for 10 minutes on the cookie sheet before transferring them to a wire rack.
Store the Nutella cookies in a cookie jar at room temperature for up to 5 days.
They don’t contain eggs, so they store very well at room temperature.
You can freeze these cookies with Nutella for up to 3 months in zip-lock bags. Thaw them the day before at room temperature.
Below are some ingredient substitutions that can help with dietary requirements and allergies.
- Coconut Oil – Replace the coconut oil with any vegetable oil, like olive oil, avocado oil, canola oil, or melted butter.
- Gluten-Free – Swap the self-raising flour for all-purpose gluten-free flour and add 3/4 teaspoon of gluten-free baking powder.
- Self-Raising Flour – You can make the 3/4 cup of self-raising flour by mixing 3/4 cup of all-purpose flour with 3/4 teaspoon of baking powder.
How To Make Nutella-Filled Cookies
You can press the dough ball in a flat round shape, add a teaspoon of Nutella in the center and pinch the sides to reform a ball.
Next, press the cookies gently on the cookie sheet.
This technique encases the Nutella in the center of the cookies, which will melt when baking.
Frequently Asked Questions
Is Nutella Vegan?
No, Nutella is not vegan because it contains milk.
Is Nutella Healthy?
No, Nutella is not healthy. It’s a fun food, perfect for baking treats, but it is high in refined sugar.
More than half of the product is sugar, and it contains vegetable oils that are not good for your heart.
Is Nutella Gluten-Free?
Yes, Nutella is gluten-free. It doesn’t contain allergens like wheat, barley, rye, or oats.
More Cookie Recipes
Below are some more cookie recipes for you to try.
3-Ingredient Nutella Cookies
- ½ cup Nutella fresh jar
- ¾ cup Self-Rising Flour note 1
- 1 tablespoon Coconut Oil
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Oil the paper with coconut oil. Set aside.
- In a large mixing bowl, add Nutella and coconut oil. Microwave for 30 seconds until the oil has melted.
- Stir with a silicone spatula until it looks like a smooth liquid chocolate spread.
- Stir in 1/2 cup of flour. When all this amount has been incorporated, it should look moist and still sticky.
- Add the remaining 1/4 cup of flour gradually, 1 tablespoon at a time, and stop when the Nutella cookie dough is soft, not sticky, and easy to gather into a cookie dough ball. It becomes more and more difficult to stir the flour at the end, so knead with your hand. I added the full 1/4 cup, but depending on how you measure the oil and Nutella. Three tablespoons might be enough.
- Divide the batter into eight even cookie dough balls. Roll them between your hands and place them on the baking sheet a few inches apart. They won't expand in the oven.
- Slightly press the cookies with your fingers, or the back of a fork to form a criss-cross pattern on top.
- Bake for 8-12 minutes or until brown and dry on the top and sides. Don't over-bake or the cookies get very dry.
- Cool down for 5 minutes on the cookie sheet, then cool on a wire rack.
- Store in a cookie jar for up to 5 days at room temperature or freeze for up to 3 months in zip-lock bags. Thaw at room temperature the day before.