Three ingredient, easy Nutella Cookies are stuffed with a chocolaty, fudgy center. Flourless nutella cookies are made with a naturally gluten free, versatile dough that can morph into so many cookie versions!
Three Ingredient Nutella Oatmeal Cookies
I love flourless cookie recipes because they are naturally gluten free without having to use expensive speciality flours. No flour desserts are more affordable to make and avoid the potentially gritty texture of gluten free flour.
Three easy ingredients, nutella, oatmeal, and egg, work together seamlessly for a perfectly constructed chocolate cookie.
To avoid a crumbly mess the cookie ingredients must bind together during baking. This cookie recipe uses nutella and an egg for a chewy, soft cookie.
This is similar to how peanut butter is used in three ingredient peanut butter cookies. For this recipe, though, brown sugar or sugar isn’t needed because the nutella provides the sweetness.
Lastly, quick oats replace traditional flour in the dry ingredients, which give the gluten free nutella cookies structure and shape.
Nutella Stuffed Cookies
So, yes, you could stop right there with three simple ingredients and master a very easy cookie recipe. But why stop there?
Nutella Stuffed Cookies have an easy two ingredient fudge stuffed inside. Simply melt chocolate chips with sweetened condensed milk, pour into a pan, and let harden.
Once it’s cooled, portion the chocolate fudge into small balls and press into the cookie dough. Bake and bite into a magical, chocolate center oozing out into homemade nutella cookie heaven.
How to Make Nutella Cookies
- Line a small baking pan with foil and spray with cooking spray. Set aside.
- Place sweetened condensed milk and chocolate chips in a saucepan. Heat over medium low heat until mixture is smooth.
- Pour fudge into prepared pan and let sit until hardened.
- Use half of the fudge (see below uses of leftover fudge) and cut into 24 1 inch squares. Shape squares into ball shape.
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Place one cup of Nutella, one cup quick-cooking oats, and one egg into a food processor or blender. Mix until dough comes together into a ball.
- Portion out Nutella cookie dough into 24 1 inch balls and place on prepared baking sheet.
- Place fudge ball on top of Nutella cookie ball. Use fingers to wrap the cookie dough around fudge.
- Bake for 12-15 minutes and transfer to wire racks to cool.
Best Baking tips for making this recipe!
- If making Stuffed Nutella cookies, make the fudge ahead of time. It takes at least 2 hours to set, but also can be made a day ahead of time.
- For a quicker recipe, omit the fudge center. Simply mix together three ingredient nutella cookie dough and bake.
- Mix chocolate chips into the dough for Nutella chocolate chip cookies.
- Nutella Stuffed Cookies requires only half the amount of fudge made. Read below on ways to use remaining fudge.
What to do With Leftover Fudge?
The fudge filling for these Flourless Nutella Oatmeal Cookies makes more than you need for this recipe. Good fudge should never go to waste so here are some more uses for leftover fudge.
- Cherry Coconut Macaroons are also stuffed with the fudy, chocolate center. Knock out two cookie recipes at one time!
- Leftover fudge may be frozen. Wrap it securely with plastic wrap, place it in a plastic freezer bag, and “press” any remaining air out. Check out more tips on how to freeze fudge here.
- Chop up fudge in small pieces and fold into brownie batter or cookie dough.
- Use chopped fudge on cheesecake, ice cream, or milkshakes.
Love Nutella? More Cookie Possibilities!
Three ingredient nutella cookie dough is an amazing recipe that can transform into so many different versions. Create your own unique cookie recipe or try some of these suggestions.
- Chocolate Orange Cookies: Add 1/2 teaspoon orange zest and 1/2 teaspoon orange extract into the cookie dough. After baking drizzle with melted chocolate. You can even make homemade candied orange peel to sprinkle on top!
- Nutella Peanut Butter Cookies: Leave out the fudge filling and roll cookie dough into 1 inch balls and bake as directed. Immediately press a miniature Peanut Butter Cup onto the top after baking.
- Salted Nutella Cookies: Drizzle the tops of the cookies with melted chocolate and sprinkle fleur de sel on top for a salted Nutella cookie.
- Nutella Caramel Cookies: Leave out the fudge filling and roll cookie dough into 1 inch balls and bake as directed. Immediately press a miniature Rolo candy onto the top after baking.
- Chunky Nutella Cookies: Enhance the nutty flavor from the Nutella and mix chopped hazelnuts or macadamia nuts into the cookie dough.
If you love using Nutella in recipes, give Homemade Stuffed Churros and Nutella Puppy Chow a try!
More Favorite Cookie Recipes:
Ginger Molasses Cookies are an update on a classic gingersnap with the perfect amount of spices and rich, dark chocolate chips mixed in.
Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make.
Sugar Cookie Bars are frosted with a thick, fluffy layer of buttercream, topped with decorative sprinkles, and baked in a pan for an easy dessert perfect for all occasions!
SAVE THESE EASY NUTELLA COOKIES TO YOUR COOKIE BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Easy Nutella Cookies
Ingredients
Easy Fudge:
- 14 oz sweetened condensed milk
- 2 cups semi-sweet chocolate chips
Flourless Nutella Cookies:
- 1 cup Nutella
- 1 cup quick cooking oats
- 1 egg
Optional Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
Easy Fudge:
- Line a 8X8 pan with foil and spray foil with cooking spray. Set aside.
- Place sweetened condensed milk and chocolate chips in a saucepan. Heat over medium low until chocolate is melted and mixture is smooth. Pour into prepared pan and let set for at least 2 hours or overnight. Can store cooled fudge, covered, in fridge until ready to use.
Flourless Nutella Cookies:
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a food processor or blender mix Nutella, oats, and egg for about 30 seconds, or until mixture comes together into ball. Portion out dough into 24 1" balls. (I used a small cookie scoop)
- Take half of the prepared fudge (You will have fudge leftover. See Recipe Notes for leftover ideas.) and cut into 24 1" squares. Shape each square into a ball-ish shape (doesn't have to be perfect - Nutella dough will be going around it). Take Nutella dough ball and press around fudge ball until it is completely covered. Place balls about 2 inches apart on prepared baking sheet.
- Bake for 12-15 minutes or until just set. Cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely.
Optional Chocolate Drizzle:
- In a small microwave safe bowl, place chocolate chips and vegetable oil. Heat in microwave on high for 1 minute, stirring occasionally. Use a spoon to drizzle over cookies and dust with sprinkles or fleur de sel. Let chocolate cool and harden before storing in airtight container.
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Recipe Notes
What to do With Leftover Fudge?
The fudge filling for these Flourless Nutella Oatmeal Cookies makes more than you need for this recipe. Good fudge should never go to waste so here are some more uses for leftover fudge.- Cherry Coconut Macaroons are also stuffed with the fudy, chocolate center. Knock out two cookie recipes at one time!
- Leftover fudge may be frozen. Wrap it securely with plastic wrap, place it in a plastic freezer bag, and "press" any remaining air out.
- Chop up fudge in small pieces and fold into brownie batter or cookie dough.
- Use chopped fudge on cheesecake, ice cream, or milkshakes.
More Cookie Possibilities!
Three ingredient nutella cookie dough is an amazing recipe that can transform into so many different versions. Create your own unique cookie recipe or try some of these suggestions.- Chocolate Orange Cookies: Add 1/2 teaspoon orange zest and 1/2 teaspoon orange extract into the cookie dough. After baking drizzle with melted chocolate. You can even make homemade candied orange peel to sprinkle on top!
- Nutella Peanut Butter Cookies: Leave out the fudge filling and roll cookie dough into 1 inch balls and bake as directed. Immediately press a miniature Peanut Butter Cup onto the top after baking.
- Salted Nutella Cookies: Drizzle the tops of the cookies with melted chocolate and sprinkle fleur de sel on top for a salted Nutella cookie.
- Nutella Caramel Cookies: Leave out the fudge filling and roll cookie dough into 1 inch balls and bake as directed. Immediately press a miniature Rolo candy onto the top after baking.
- Chunky Nutella Cookies: Enhance the nutty flavor from the Nutella and mix chopped hazelnuts or macadamia nuts into the cookie dough.
Nutrition
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Items used to make this recipe:
Baking Sheets Cookie Scoop Immersion Blender
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Liz Helbock says
The ingredients aren’t the same, for the same recipe.
Is it 1 egg or 3 egg white?
Oh, and instructions for lining the sheet isn’t the same.
Is it foil or parchment paper?
Of course it’s parchment paper. But someone very new to baking may not know that.
Overall, this recipes looks amazing. The instructions and recipes are listed multiple times, but they don’t all match up.
Melissa says
Hi Liz,
Thanks for writing and I apologize for any potential confusion. Foil is used to line the pan for fudge (if you are making the fudge stuffed inside – completely optional). The parchment is used when you actually bake the cookies. Hope this helps!
Best,
Melissa