4-Ingredient Flourless Nutella Cookies | The BakerMama

Nutella lovers rejoice! These 4-Ingredient Flourless Nutella Cookies are a delicious dream come true.

For the love of Nutella, you’ve got to bake these cookies! You’d never believe they were made with just 4 ingredients unless you’re the one who made them. Hands down one of the best cookies I’ve ever eaten.

They’re perfect proof that you don’t need a lot of ingredients and a lot of time to bake something amazing!

Just simply blend Nutella, oatmeal and an egg in your blender until a thick dough forms and then stir in the chocolate chips…

Scoop the dough onto a prepared cookie sheet and after just 10 minutes in the oven you’ve got warm, crisp around the edges, chewy and chocolate-y in the middle cookies ready to enjoy. Full of that distinct Nutella flavor, what’s not to love?!

This is one of those cookie recipes that I always have the ingredients on hand for, that I can bake on a whim when that cookie craving hits and that everyone loves. Pro tip though: go ahead and double the batch! They always always disappear as soon as I put them out and have everyone begging for more.

Just in time for the weekend! Happy Friday Eve, my friends! Enjoy!


4-Ingredient Flourless Nutella Cookies

Nutella lovers rejoice! These 4-Ingredient Flourless Nutella Cookies are a delicious dream come true.


Recipe type: Dessert

Serves: 15 cookies


  • 1 cup Nutella
  • 1 cup quick-cooking oats
  • 1 large egg
  • ½ cup chocolate chips


  1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper or spray with non-stick cooking spray and set aside.
  2. In a blender, blend the Nutella, oats and egg until well combined. Oats should be finely ground and dough should be thick.
  3. Transfer dough to a mixing bowl and stir in the chocolate chips.
  4. Scoop 2-tablespoon sized portions of dough a few inches apart on the prepared cookie sheet. Bake for 10 minutes, rotating cookie sheet halfway through.
  5. Let cookies cool on cookie sheet for 5 minutes before transfer to a wire rack to cool completely.


Recipe by Maegan Brown/Photography by Madison Mentesana

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