Making flourless, gluten-free Nutella cookies requires just three pantry staples: Nutella, quick oats, and an egg. The result is a fudgy, tender cookie that needs no flour and can be baked as-is or customized in many tasty ways. Which variation will you try first?
Fudgy Gluten-Free Nutella Cookies – 3 Ingredients
If you enjoy simple, flourless cookie recipes, this Nutella version is a perfect addition. The hazelnut spread supplies fat and flavor, giving each cookie a soft, chewy texture and rich chocolate-hazelnut taste. The egg binds the dough, and quick-cooking gluten-free oats stand in for flour to give the cookies structure.
Because the base uses just Nutella, oats, and an egg, these cookies are quick to mix and bake. You can leave the dough plain for straightforward cookies, or transform it with toppings and mix-ins for special occasions.
Ways to Customize
This gluten-free cookie dough is versatile. Split the batch before baking to test multiple flavors — here are a few easy ideas to inspire you:
- Chocolate Orange: Mix in ½ tablespoon orange zest and ½ teaspoon orange extract, then drizzle baked cookies with melted chocolate. Finish with a sprinkle of candied orange peel for a bright touch.
- Peanut Butter Cup: Bake the cookies and immediately press a miniature peanut butter cup into the warm top; let cool so the candy sets into the cookie. Check labels if you follow a strict gluten-free diet.
- Salted: Drizzle with melted chocolate and finish with a pinch of flaky sea salt for a sweet‑and‑salty contrast.
- Caramel: After baking, press a Rolo or similar caramel candy into each cookie and allow to cool until the caramel firms.
- Chunky: Stir chopped hazelnuts or macadamia nuts into the dough for extra texture and a nuttier flavor.
No food processor? Use a powerful blender or mix by hand. If you mix the dough by hand the oats will remain coarser, creating a more rustic texture, but the cookies will still be delicious.
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Easiest Gluten-Free Nutella Cookies (No Flour)
Melissa ErdelacPin
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Ingredients
- 1 cup Nutella hazelnut spread
- 1 cup quick cooking oats, certified gluten-free
- 1 large egg
Optional Chocolate Drizzle
- ½ cup semi-sweet chocolate chips
- 1 teaspoon oil
Equipment
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Baking Sheets
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Food Processor (or blender)
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Medium Cookie Scoop (or tablespoon)
Instructions
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Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
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Combine Nutella, oats, and egg in a food processor or blender and process for about 30 seconds, until the mixture comes together into a cohesive dough.
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Portion the dough with a medium cookie scoop (about 1½ tablespoons) or a rounded tablespoon. Roll into smooth balls if desired, place about 2 inches apart on the prepared sheet, and press lightly to flatten.
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Bake 9–11 minutes, or until the cookies are just set. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Chocolate Drizzle
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Combine chocolate chips and oil in a small microwave-safe bowl. Heat in the microwave in short bursts, stirring until smooth. Drizzle over cooled cookies and allow the chocolate to harden before storing.
Notes
This recipe was adapted from a popular flourless Nutella cookie recipe. Feel free to experiment with mix-ins and toppings to create your favorite version.