3 Ingredient Nutella Cookies - Baking Cherry

3 Ingredient Nutella Cookies


An easy recipe made with hazelnut cocoa spread, egg, and flour. If you love Nutella, you should try these cookies! Just mix, roll into balls and bake!

Active Time: 15mins | Cook Time: 10mins | Yield: 30-35 small cookies

Print Recipe

 

Ingredients:
  • 1 cup (300g) Nutella
  • 1 cup (140g) All-Purpose Flour
  • 1 Egg
Video:





 

Directions:
  1. Preheat oven to 350°F (180°C).
  2. Line an 11×15″ (30x40cm) baking sheet with parchment paper.
  3. In a medium bowl, mix all the ingredients until well combined.
  4. Roll the mixture into 1-inch balls and gently flatten them.
  5. Bake for 10-15 minutes or until cookie tops are dry and crackled. Let them cool on the baking sheet.
  6. Store cookies in an airtight container at room temperature up to 1 week.
Other Recipes:

Fluffy and Moist Passion Fruit Cake

Instant Cappuccino Mix

Easy Rum Balls

Nutella Brownie with Gluten-Free Option

Chocolate Filled Sandwich Cookies

Chocolate-Covered Key Lime Pie Bites

No-Bake No-Mixer No-Gelatin Crunchy Chocolate Cheesecake

Swirled Chocolate Mousse Pie (Egg-Free)

Whipped Instant Coffee – How to Make a Foamy Coffee Latte in One Minute

Condensed Milk Coconut Balls

Easy Eggless Chocolate Mousse Cake

3 Ingredient Dulce de Leche Brownies

3 Ingredient Nutella Cookies. An easy recipe made with hazelnut cocoa spread, egg, and flour. If you love Nutella, you should try these cookies! Just mix, roll into balls and bake!

3 Ingredient Nutella Cookies
Prep time:
Cook time:
Total time:
Serves: 30
An easy recipe made with hazelnut cocoa spread, egg, and flour. If you love Nutella, you should try these cookies! Just mix, roll into balls and bake!
Ingredients
  • 1 cup (300g) Nutella
  • 1 cup (140g) All-Purpose Flour
  • 1 Egg
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Line an 11×15″ (30x40cm) baking sheet with parchment paper.
  3. In a medium bowl, mix all the ingredients until well combined.
  4. Roll the mixture into 1-inch balls and gently flatten them.
  5. Bake for 10-15 minutes or until cookie tops are dry and crackled. Let them cool on the baking sheet.
  6. Store cookies in an airtight container at room temperature up to 1 week.