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.
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 Nutella cookies. I'm pretty confident you will. I mean, how could you not!?
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, about 10 to 14 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.
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!