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.
Amanda
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
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 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!
jb
Made these with hazelnut paste (haselnöt massa) that I picked up in Sweden. Delicious and so fast. thank you.
valentina
Oh that sounds so good! So happy you loved them. Happy Holidays!
Dawn Plew
Hi Valentina, Thanks for this quick and yummy recipe!! I had a friend over for dinner who can't eat gluten...these made it special 🙂
valentina
Hi Dawn! Yay! So happy you made these! xoxo
Sara
Hi,
This recipe looks great! I was just wondering how long these would last for? In terms of expiring date.
Thanks!
valentina
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! 🙂
Cassandra
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
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
Eric
We loved these!!!! Jan is planning to use the recipe to make more.
valentina
Eric -- I'm thrilled you'll be having these cookies again! Yay! 🙂
Diana
Hi, 2 cups Nutella = how many grams?
valentina
Hi, Diana -- 2 cups Nutella is approximately 450 grams. Cheers! 🙂
Alaa
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
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! 🙂
Jessica
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
Hi, Jessica, yes exactly. I hope he loves them!!! xo Happy New Year!
Kim
Hi, I really want to make this, but I do not eat anything with eggs...what can I use iinstead of the eggs.
valentina
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! 🙂