Nutella Cookies are inherently gluten-free, very rich and amazingly decadent. They’re a mind-blowing experience as the batter is made mostly of straight-up Nutella.
“You can’t make everybody happy, you’re not a jar of Nutella.”
-I don’t know who said this, but think it’s funny.
Do you, or does anyone you know love Nutella?
Let me rephrase that . . . . I’m sure we all know someone who loves Nutella.
These cookies are a dream for those people. They’re essentially straight up Nutella in cookie form, with little bits of chocolate.
They happen to be gluten-free, everyone loves them, and they come together in a matter of minutes.
What is Nutella?
Nutella is a brand of sweetened hazelnut-cocoa spread manufactured by the Italian company Ferrero.
It was originally created in Italy during World War II by a baker named Pietro Ferrero. He had the idea to add ground hazelnuts to a chocolate spread to make up for a shortage of cocoa at the time. It was introduced as Nutella in 1964 in and began to be marketed outside Italy.
Undeniably delicious, it’s one of the most recognizable commercial foods in the world, and there’s even World Nutella Day.
The texture is insanely smooth and creamy, and the flavor is sweet, nutty and chocolatey.
Nutella is eaten spread on toast, in pancakes, in crepes, in cookies, in cocktails, in breads, on spoons, etc.
(At times Nutella has been under scrutiny for its use of palm oil — however, Ferrero now uses 100% sustainable palm oil that does not come from plantations subject to deforestation. You can read about that here.)
Recipe Tips and Substitutions
- The batter for the Nutella cookies will initially seem like it won’t come together easily. Keep stirring and within a minute or two, you’ll see it begin to nicely blend.
- The recipe calls for a 1¼ inch cookie scoop, which is a bit more than a tablespoon. However, you can make them any size you like. I find they present the best the smaller they are, and since they’re so rich, a bite or two is perfect.
- I usually use semisweet, but you can use any chocolate chips you like. White, dark, milk — or skip them all together if you want to.
- Be sure to let them cool completely before serving.
These cookies are inherently gluten-free, by the way.
There’s simply no need for flour of any sort in this batter. The cocoa powder does the trick of holding the batter together perfectly — and it also deepens the chocolate flavor.
Can you make them ahead?
Room temperature. In a tightly sealed container, the cookies can be kept at room temperature for about three days.
Refrigerator. In a tightly sealed container, they can be stored in the refrigerator for up to a week.
Freezer. Sealed tightly, you can store the cookies for about two months in the freezer.
I hope you love these Nutella cookies. I’m pretty confident you will. I mean, how could you not!?
More recipes using Nutella:
- Nutella Waffles
- Gluten-Free Nutella Brownies
- No-Bake Nutella Pie with Hazelnut Praline
- Nutella Ice Cream
Nutella Cookies with Chocolate Chips
Ingredients
- 2 cups Nutella (room temperature)
- 2 large egg whites
- ½ cup unsweetened cocoa powder, sifted
- 2 cups semisweet chocolate chips
Instructions
- Set the oven and prep the baking sheets. Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Make the batter. Add all of the ingredients to a large bowl and mix until completely blended.
- Shape. Use a 1¼ inch ice cookie scoop (or teaspoons) to shape the cookies into balls of batter, placing them on the parchment-lined baking sheets as you go. There should be about about 2 inches between them.
- Bake. Bake in the preheated 325°F oven until the cookies are almost dry, 8 to 10 minutes. They should still a bit doughy -- they'll continue to cook a bit outside of the oven. Let them cool on the baking sheet for at least 10 minutes.
Notes
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
mary jo says
Dear Valentina, My husband is starting to ask me where I am getting all these great new ideas! Living in a kosher home, I had to substitue the pancetta in your quinoa recipe with sausages grilled. Ran out of balsamic vinegar, so I tried sherry vinegar in your tomato vinagrette. He thinks I have been watching the food channel. Can’t wait to try the gluten free cookies….I would have supposed that you would substitue the flour with a flour substitue? But, you use unsweetened cocoa powder. I guess that is why you are the chef! Love your web page!
valentina says
Mary Jo, I so appreciate your kind, thoughtful comments! And I’m so happy you’re cooking so much! Lovin’ it!
mike says
Made these because my twin niece and nephew were over today. Mine turned out a bit flat, but they’re still darn tasty.
tracy says
Hi there…these look fantastic! Quick question – should the egg whites be beaten before mixing with the Nutella?
valentina says
Thanks, Tracy! No need to blend the whites first — just add them in and make sure they’re fully incorporated into the Nutella! Enjoy! 🙂
Melissa Loh says
Ooooo, that looks so yum and simple! I wonder if my hubby will let me scoop out that much from his Nutella jar. :p
Cassandra says
Oh! I have to make these for my coworkers. They love hazelnut and chocolate!
Matt Wrench says
You are my savior! I’ve been craving cookies tonight, but didn’t have any butter or brown sugar (and I’m way to lazy to go to the store at this time of night). Fortunately I have all this. To the kitchen!
valentina says
Matt, hope you loved your late night snack!
Kris says
Hello! I made these bc my cousin posted it on FB and I’ve been drooling over them for about a week!!! OMG! So good!!!! =) I put milk chocolate chip cookies in bc my fiance really doesn’t like the semi sweet and I sized them as regular cookies. When my fiance and I bit into them, I then realized why you make them smaller!!!! Still, so good!!! Thank you for this wonderful recipe!!!
valentina says
Kris, so happy they were a hit! 😀
Iqa says
I would love to try this recipe but is it possible for you to convert the cups into grams as I don’t have any measurement in cups.
Thanks.
valentina says
1 cup =about 226.4 grams. Enjoy! 🙂
Andrew says
Thank you so much!
Vivian says
Thank you so much for sharing this recipe. I made them with white chocolate chips and they are definately one of the best cookies I have ever had!
valentina says
Vivian, I’m so happy you had success with these! Love that you loved them!
Valerie says
I’m thinking of trying half flour and half cocoa powder. How do you think that would work?
valentina says
I haven’t tried them that way so I’m not exactly sure how they’ll turn out — my favorite is just with the cocoa powder. 🙂
Kim says
Hi, I really want to make this, but I do not eat anything with eggs…what can I use iinstead of the eggs.
valentina says
Hi, Kim — Silken Tofu is a good egg substitute in vegan baking. It’s usually about 3 tablespoons of tofu to 1 egg. To substitute the 2 egg whites in this recipe, I’d try using 3 to 4 tablespoons. I have never tried this so I’m not sure how it will work — please let me know. You could also try mashed banana, but only if you’ll like a touch of the banana flavor. Happy New Year! 🙂
Jessica says
I plan on making this my dessert for my hubby and me tonight 🙂
If I wanted to cut this recipe in half would it be:
1 cup nutella
1 egg white
1 cup semi-sweet chips
1/4 coca powder?
Thanks!
valentina says
Hi, Jessica, yes exactly. I hope he loves them!!! xo Happy New Year!
Alaa says
Hi,
I want to ask you what kind of coca powder I have to use?dark or regular? can you please tell me what did you used?
Regards,
valentina says
Hi Alaa — For this recipe, as long as it’s unsweetened it doesn’t really make too big of a difference if it’s dark or light. I typically have Scharffen Berger’s natural unsweetened in my pantry, and that’s what I used for these cookies. Enjoy! 🙂
Diana says
Hi, 2 cups Nutella = how many grams?
valentina says
Hi, Diana — 2 cups Nutella is approximately 450 grams. Cheers! 🙂
Eric says
We loved these!!!! Jan is planning to use the recipe to make more.
valentina says
Eric — I’m thrilled you’ll be having these cookies again! Yay! 🙂
Cassandra says
Hi Valentina,
I would just like to thank you for this awesome recipe. My daughter, husband and I all love them. These are the best cookies I have ever had. I noticed some people had a problem with them flattening out, and I did a little at the beginning also. After making them a few more times and playing around, I’ve found a way to stop them from flattening out without changing the recipe (For the GF version at least, but I’m sure it would work for the flour version also). I just roll them around in my hands before I put them on the baking sheet. They still turn out gooey and delicious. I find that I have to cook them a bit longer though, it could be because my oven is older. I cook mine for 12 minutes. Again, thank you for this awesome recipe. 🙂
valentina says
Cassandra, thank you so much for your comment! I love that you and your family have been loving these yummy cookies! Thanks for the rolling tip, too! I so appreciate you following my blog and sharing your thoughts. xo Valentina
Sara says
Hi,
This recipe looks great! I was just wondering how long these would last for? In terms of expiring date.
Thanks!
valentina says
Hi Sara, These cookies are great in an airtight container for about 3 days. (Still yummy after that, just not as fresh tasting.) You can also freeze them in an airtight container (ideally wrapped in plastic or in a zip lock bag), for up 3 to 4 weeks. Hope this helps, and thanks for hanging out on my blog with me! 🙂
Dawn Plew says
Hi Valentina, Thanks for this quick and yummy recipe!! I’m having a friend over for dinner who can’t eat gluten…these made it special 🙂
valentina says
Hi Dawn! Yay! So happy you made these! xoxo
jb says
Made these with hazelnut paste (haselnöt massa) that I picked up in Sweden. Delicious and so fast. thank you.
valentina says
Oh that sounds so good! So happy you loved them. Happy Holidays!
Amanda says
Hi, I’m not sure if you are still looking at the comments, but I made these tonight, and they ended up really spread out. I had to use chocolate hazelnut spread from whole foods (so not technically Nutella), I did beat the egg whites a bit, and I used a slipmat rather than parchment. Do you think any of those were the cause? Even if so, do you have any tips on how to get them to stay together better? Thanks!
valentina says
Hi Amanda, Thank you for writing. I check comments as often as possible — especially because of questions like this that might come up for my readers. 🙂 I have only used and tested this recipe with Nutella. My first guess would be that using another type of chocolate hazelnut spread would be the issue. The texture might be different as the ratio of nuts to chocolate is probably not the same — and I would assume from Whole Foods, it’s a much healthier product without a few of the (unfortunate) additives Nutella has. This could all play into it. Moving forward, if you use the same product again, I would not beat the whites and add add 1/4 to 1/2 teaspoon of xanthan gum. If you don’t want to do that, adding a bit more cocoa powder might help. And if you don’t have to have them gluten-free, a couple tablespoons of AP flour. Hopefully this helps! Keep me posted and I hope it works out! Happy Holidays!
Taylor says
Hi I’m super excited about trying to make these I was just wondering if the Nutella is measured in a dry or wet measuring cup?
valentina says
dry! 😀 enjoy!
angiesrecipes says
I just bought a huge bottle of nutella 🙂 This is going to my must make list! Thanks!
valentina says
This makes me happy! Stay well! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop says
These do indeed look rich and delicious! What a simply amazing cookie filled with delicious flavors!
valentina says
Thanks, Kathy. Hope you try and love them! 🙂 ~Valentina
Liz says
Mmmmm….I remember having to coerce my sons to try Nutella in Florence. Now they’re die-hard fans! These cookies are perfect to use up my stash 🙂
valentina says
Ha!, I love that Liz. I don’t know anyone who isn’t a fan. 🙂 ~Valentina
Dawn - Girl Heart Food says
These look and sound absolutely heavenly, Valentina! I mean, Nutella and chocolate chips? Delish! A big stack of these would certainly make my Monday a lot better 🙂 Have a wonderful week ahead!
valentina says
Thanks, Dawn. I’m with you. Only not just on Monday. 😉 ~Valentina
Jeff the Chef says
What interesting cookies! I love Nutella, and of course I love cookies. I can’t believe how simple these are, but how good they look.
valentina says
I hope you try them, Jeff. They really are magical. (In my humble opinion, of course!) 😉 ~Valentina
David @ Spiced says
Oh man, these cookies sound fantastic, Valentina! I mean I love Nutella (who doesn’t!?!), and I love cookies…so this combination is fantastic. And I have to admit that I love how easy this recipe is, too. Perhaps it’ll be a good one to make with Robbie since we’re stuck at home for gosh knows how long due to coronavirus. We might be social distancing, but at least we’ll eat well! 😉
valentina says
Thanks, David. So true. We have to keep eating well. And I’m so with you — who doesn’t love it!? 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man! says
What a curious cookie! I’m sure I’d love it. I’m definitely a Nutella fan.
valentina says
Who isn’t!? 😉 Enjoy and thank you, Jeff. 🙂 ~Valentina
Marissa says
Love that there are only 4 ingredients in these pretty cookies, Valentina! And as a big fan of Nutella, I know I would love them!
valentina says
Thanks, Marissa! Hope you love them. Happy holiday season! 🙂 ~Valentina
Lori Perne says
Valentina,
Thank you for what looks like another delicious recipe! I do not eat Nutella because of the palm oil, whether it’s sustainable or not. Can Soom tahini be substituted for the Nutella? I believe it is approximately the same consistency, but I could be mistaken given how long it has been since I’ve eaten Nutella.
Lori
valentina says
Hi Lori. Thanks for writing in. I haven’t used Soom Tahini before, but now I’m curious so I just ordered it — Soom Premium, and a dark chocolate one. Is the chocolate the one you’re referring to? The cookies made with either of these will definitely have a different flavor from Nutella — but, could still be delicious! I’ll let you know my findings once I test cookies with it, but in the meantime . . . my guess would be to use 2 cups of the regular tahini and to add about 3/4 cup of sugar since its totally unsweetened. Since the dark chocolate version has some sugar, I think it would be just a matter of taste as to whether you add any sugar, and if so how much. (Nutella is very sweet so no sugar is in the recipe.) I hope this helps and I’ll be in touch. 🙂 ~Valentina
Lori says
Valentina,
Thank you for your quick response – it is much appreciated! I was referring to the regular Soom tahini, not the chocolate. However, come to think of it, the chocolate tahini might also be a welcome substitution for Nutella.
I’m happy to hear that you purchased some Soom tahini. It is simply the best tahini I have ever eaten, including the chocolate. I like that it’s healthy, nutritious and delicious. Their Silan date paste is also very good and very versatile.
I look forward to your review(s) of baking with Soom tahini.
Take care,
Lori
valentina says
Hi Lori! First, thank you for the introduction to Soom tahini. It really is excellent! So silky smooth with such a pure flavor.
I made two versions of the cookies, one with the original + sugar, and one with the dark chocolate. Both were delicious.
The Soom Dark Choc Tahini: Using the dark chocolate is a perfect substitution for the Nutella (an even switch). They texture is a bit firmer, but the overall is quite similar. The cookies came out crunchy with a soft center. The flavor is different, but delicious — I would equate it to a chocolate halvah bar (which I love).
For the Original Soom Tahini: I added 1/2 cup of sugar since it contains no sugar. The consistency of the original is much less firm than the chocolate version. These cookies also turned out to be delicious but the texture was quite soft with no crunch except for the chocolate chips. And for some reason (even frozen), they are a bit sticky to the touch. If I were to make them again, I’d try adding an additional tablespoon of the cocoa powder.
Also, the version with original produces a flat cookie, while those with the dark chocolate tahini produces a very round cookie, more like this peanut butter cookie.
So my suggestion is to make an even switch with the Soom Dark Choc. Tahini, which I will definitely be ordering more of. It will be all I can do not to eat it with a spoon.
I hope this helps! I did take a few photos. Please let me know if you’d like to see them and I will email them to you. Thanks for checking out my site/recipes and I hope you’re having a lovely holiday season. 🙂 ~Valentina
David says
I love gluten-free recipes that are inherently gluten-free. I love Nutella. Did I mention that I love Nutella? I do. I love Nutella. Once Mark lifts the ban on holiday desserts, I will be making these. 🤷🏼♂️
valentina says
Ha ha! I should put my own ban on holiday desserts — but, it’s too hard! Everything is so delicious. 🙂 ~Valentina