4-Ingredient Nutella Cookies (Gluten-Free & Extra Chocolatey)

Made with just 4 ingredients, these Nutella Cookies are rich, extra chocolaty, and inherently gluten-free — no flour needed. Different from most, the batter comes together with only egg whites and cocoa powder alongside straight-up Nutella (yes, that's the number one ingredient). The result is mind-blowing.

This post was originally published in 2016 and has been updated with additional information and photos. The recipe itself has not changed.

“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.

Nutella is a brand of sweetened hazelnut-cocoa spread manufactured by the Italian company Ferrero.

(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.)

Ingredient Notes

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.

• Nutella - I use the original Nutella brand, however you can use Nocciolata Organic Classic Hazelnut Spread also. It's made without palm oil, if you prefer that. The consistency may be a bit different from the Nutella so the texture of the cookies might turn out slightly differently. (Not sponsored)
• egg whites - The whites are all you need to bring this batter together. You can save the yolks for making double chocolate gelato. 🙂
• cocoa powder - Use your favorite, just make sure it's unsweetened. I like Scharffen Berger (not sponsored).
• chocolate chips - I use semisweet, but you can use a dark or milk chocolate if you'd like.

How to Make Them

- Preheat the oven to 325°F and line two baking sheets with parchment paper.

- Add all of the ingredients to a large bowl and mix until completely blended.

- 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 2 inches between them.

Recipe Tip: The batter will initially seem like it won't come together. Keep stirring and within a minute or two, you'll see it begin to nicely blend. Promise!

Recipe Tip: 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.

- Bake in the preheated 325°F oven until the cookies are almost dry, about 10 to 14 minutes. They should still be 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.

- Let them cool completely before serving.

Making Them Ahead and Storage

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.

More Recipes Using Nutella

• The Best Nutella Waffles
• Gluten-Free Nutella Brownies
• No-Bake Nutella Pie with Hazelnut Praline

More Must-Try Unique Gluten-Free Cookies

• Gluten-Free Chestnut Cookies
• Almond Flour Chocolate Cookies
• Easy Gluten-Free Peanut Butter Cookies
• Gluten-Free Peanut Butter Cup Cookies
• Gluten-Free Buckwheat Chocolate Chip Cookies
• Gluten-Free Chocolate Peppermint Crinkle Cookies

I hope you love these Gluten-Free Nutella cookies. I mean, how could you not!?