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
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!?
4-Ingredient Nutella Cookies (Gluten-Free & Extra Chocolatey)
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 2 inches between them.
- Bake. 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.
Valerie
I'm thinking of trying half flour and half cocoa powder. How do you think that would work?
valentina
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. 🙂
Andrew
Thank you so much!
Iqa
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
1 cup =about 226.4 grams. Enjoy! 🙂
Kris
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
Kris, so happy they were a hit! 😀
Matt Wrench
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
Matt, hope you loved your late night snack!
Cassandra
Oh! I have to make these for my coworkers. They love hazelnut and chocolate!
Melissa Loh
Ooooo, that looks so yum and simple! I wonder if my hubby will let me scoop out that much from his Nutella jar. :p
tracy
Hi there...these look fantastic! Quick question - should the egg whites be beaten before mixing with the Nutella?
valentina
Thanks, Tracy! No need to blend the whites first -- just add them in and make sure they're fully incorporated into the Nutella! Enjoy! 🙂
mike
Made these because my twin niece and nephew were over today. Mine turned out a bit flat, but they're still darn tasty.
mary jo
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
Mary Jo, I so appreciate your kind, thoughtful comments! And I'm so happy you're cooking so much! Lovin' it!