It doesn’t get any easier than using only three ingredients, Nutella, oats, and an egg, to make flourless and gluten-free Nutella cookies! Better yet, this fudgy cookie dough can be baked as is, or check out how it can morph into so many yummy recipe possibilities. Which one is your favorite?
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Fudgy Gluten Free Nutella Cookies – 3 Ingredients!
I’m no stranger to gluten-free flourless cookie recipes. I started a love affair (as did many, many others) with these chocolate flourless cookies and homemade gluten-free oatmeal raisin cookies because they are naturally GF without having to use expensive speciality flours.
When I came across these easy Nutella cookies, I knew they would fit right in, deliciously, into my gluten-free cookie collection. Only three simple ingredients I have in my pantry? Sign me up.
When it comes to baking with Nutella, you can streamline the ingredient list because hazelnut spread is dessert magic. The fat from the ground nuts makes the cookies soft and chewy, while the nutty chocolate flavor takes care of the taste. Just like when making our favorite snack mix, Nutella puppy chow, you can eliminate any butter from the recipe.
The egg helps with binding, and using gluten-free quick oats replaces the flour to give the cookies structure and shape. It’s really that simple.
But, you know, sometimes I have a hard time leaving good enough alone. So I also dreamed up a variety of additional yummy possibilities, like chocolate drizzles, peanut butter cups, caramel, and more. Check those out below!
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Oh, The Possibilities
Turn this GF cookie dough into so many different versions. You can even split up the dough before baking and try out a few different flavors. Let me know in the comments below which one is your favorite!
- Chocolate Orange: Add ½ tablespoon orange zest and ½ teaspoon orange extract into the cookie dough. After baking drizzle with melted chocolate. You can even sprinkle candied orange peel on top!
- Peanut Butter Cup: Bake as directed. Immediately press a miniature peanut butter cup (read label for gluten-free) onto the top after baking. Let cool into set.
- Salted: Drizzle the tops of the cookies with melted chocolate and sprinkle fleur de sel on top for a salted Nutella cookie.
- Caramel: Bake as directed. Immediately press a miniature Rolo candy onto the top after baking onto the top after baking. Let cool until set.
- Chunky: Enhance the nutty flavor from the Nutella and mix chopped hazelnuts or macadamia nuts into the cookie dough.
Don’t have a food processor? You can also use a powerful blender or mix by hand. If you make the cookies by hand they will have a coarser, rustic texture because the oats won’t be ground down.
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Easiest Gluten-Free Nutella Cookies (No Flour)
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
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a food processor combine the Nutella, oats, and egg for about 30 seconds, or until mixture comes together into ball.1 cup Nutella hazelnut spread, 1 cup quick cooking oats, 1 large egg
- Use a medium cookie scoop (about 1 ½ tablespoons) to portion out the dough. If desired, roll into smooth balls. Place the cookies about 2 inches apart on the baking sheet. Press down to flatten down the cookies slightly.
- Bake for 9-11 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 oil. Heat in microwave on high for 45 seconds – 1 minute, stirring occasionally. Use a spoon to drizzle over cookies and dust with sprinkles or flaky sea salt. Let chocolate cool and harden before storing in airtight container.½ cup semi-sweet chocolate chips, 1 teaspoon oil
Notes
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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.
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