Eggless Nutella Cookies

These Easy Eggless Nutella Cookies have a rich chocolate hazelnut flavor, crisp edges, and a soft and chewy center. They are easy to make, nutty, chocolatey, and a perfect treat!

These Nutella cookies are my Little ones' favorite, so we bake them often, especially during the Holidays. These are eggless and perfect for cookie boxes or a sweet treat in the kid's lunchbox.

They are best eaten fresh and warm. They are soft and chewy with crispy edges and are so delicious!

If you are a Nutella lover, you must also try the Nutella Milkshake and Nutella croissant recipe.

These Nutella Cookies Are

• eggless
• soft and chewy
• full of chocolate hazelnut flavor
• made with five ingredients
• easy to make
• can be made ahead of time
• store well
• perfect for sharing!

These 5 ingredient Nutella Cookies (no egg recipe) are a must-try for all Nutella lovers.

They have no egg, are bursting with rich chocolate hazelnut flavor, and have soft, chewy centers and crisp edges.

They are delicious with a glass of milk for breakfast or as a snack between meals and are perfect for curbing dessert cravings post-meal. 

Whether you're baking for a celebration or satisfying a sweet craving, these cookies promise to be a crowd-pleaser!

If you have never had Nutella, it is a popular sweet chocolate-hazelnut spread. It is rich, creamy, and so delicious. Its unique flavor makes it versatile for indulgent snacks and baking recipes like nutella cookies.

In today's post, I'm sharing the eggless version of the nutella cookie recipe. If you are allergic or don't eat eggs, even you can enjoy nutella cookies.

This recipe of Nutella cookies is easy to make with five simple ingredients: Nutella, all-purpose flour, baking soda, vanilla extract, and a flax egg (egg replacement). I don't use any additional butter or sugar, as the Nutella has sufficient sweetness and oil already.

The best part is you dont need to chill the dough in the refrigerator; make and bake to get chunky bakery-style thick and chewy nutella cookies. Just DO NOT OVER-BAKE them, as they will become hard instead of soft & chewy. 

So, without further ado, let's see how to make these delicious, soft, chewy Nutella cookies

Recipe Ingredients

Flour: I use regular all-purpose flour, which forms the base for these cookies.

Nutella: This chocolate hazelnut spread is always stocked up in my pantry and readily available in most grocery stores and online. This is the creamy chocolate hazelnut goodness that makes these cookies irresistible.

Flax Egg: To keep these Nutella cookies eggless, I have used flax egg. It is a plant-based egg substitute that binds the ingredients while adding a subtle nutty flavor. It is basically a flaxseed meal mixed with water. I prefer flax egg for making chewy eggless nutella cookies.

Baking soda: A leavening agent to help cookies brown and achieve a slightly crisp finish.

Vanilla extract: Enhances the cookies' sweetness and complements the rich Nutella flavor.

Sea Salt: This is optional but I like to sprinkle some sea salt after cookies are baked. It balances the sweetness and intensifies the chocolate flavor in each bite.

Please refer to the recipe card at the bottom of this post for exact measurements of ingredients. 

How To Make Eggless Nutella Cookies (Step-by-Step Method)

Prep work

1 - Preheat the oven to 350°F, line a baking sheet with parchment paper, and keep it aside.

2 - Make the flax egg by mixing one tablespoon of flaxseed meal with three tablespoons of water.

3 - Mix well and keep this mixture aside for 5-10 minutes or until it thickens and forms a gel-like consistency.

4 - Once thickened, your flax egg is ready to use.

Making Eggless Nutella Cookie Dough

5 - In a mixing bowl, add Nutella, flax egg, and vanilla extract.

6 - Mix until well combined.

7 - Sift flour and baking soda, fold, and press until all flour is combined. You can also use your hands to make the cookie dough.

8 - If the mixture looks too dry or crumbly, add 1 tablespoon of water until you can form a ball with this dough (step 9 shown in the pic below). Eggless Nutella cookie dough is ready!

Baking Nutella Cookies

10 - Scoop about 3 tablespoons of the dough using a cookie or ice cream scoop.

11 and 12 - Roll each portion into a ball and flatten slightly.

Note: If you find it difficult to roll the dough into a ball, press the dough between the palms to release some oil, then try rolling.

13 - Place the dough balls on the parchment-lined tray about 2 inches apart (leaving enough space to allow the cookies to spread).

Note: I recommend baking 1-2 cookies in the first batch to test how they spread and then baking the rest. You can bake the cookies in batches if needed.

14 - Bake in a preheated oven at 350°F for 9 (softer)- 12 (for crunchier) minutes until cooked around the edges and still slightly soft in the middle.

Note: You might be tempted, but Do Not Overbake them, or they will turn hard on cooling. I bake mine for 9 minutes.

15 - Remove from the oven. Tap the pan 2-3 times on the countertop to release air pockets.

Optional step: While the cookies are warm, sprinkle sea salt and shape them using a round cookie cutter. Press the top with a spatula to flatten (for that crinkle top).

16 - Let the cookies sit on the baking sheet for 5 minutes. Then, use a spatula and transfer these cookies to a wire rack to cool completely.

You can also enjoy these cookies while they are warm. They taste delicious!!

Serving suggestion: Serve these Nutella cookies for breakfast, snacks, or desserts. They are delicious on their own or with a glass of milk.

Variations

Stuffed Nutella Cookies: Add a frozen heaping teaspoon of Nutella in the center of the dough before baking for a gooey, molten core.

Chocolate Chip Nutella Cookies: Mix chocolate chips into the dough for an extra-rich chocolate flavor.

Gluten-Free Nutella Cookies: Replace all-purpose flour with a gluten-free baking blend for a gluten-free version.

Vegan Nutella Cookies: Use dairy-free chocolate hazelnut spread for a completely vegan treat.

Nutty Nutella Cookies: Fold in chopped nuts like hazelnuts, almonds, cashews, pecans, or walnuts to add a crunchy texture.

Recipe Tips

Use a new jar of Nutella: If your Nutella spread is old and dried, your cookie dough will come out too dry and crumbly. Ensure the Nutella spread is easy to scoop; dried Nutella that needs to be scraped out of the jar will not work for this recipe. 

Don't over-bake these cookies: Remove cookies from the oven when the edges are set but the center looks slightly underdone. They will firm up as they cool. If you overbake the cookies, they will turn hard and crisp instead of soft & chewy. 

Customize the Texture: If you prefer crispier cookies, bake for an additional 1-2 minutes. For softer cookies, slightly reduce baking time. I typically bake mine for 9 minutes.

Hack - If you don't have cookie cutters, use a bowl, wide-mouth glass jar, or cup to get those perfect round cookies. Use a spatula to gently press the cookies to get those cracked crinkle tops.

Storage Instructions

To store: Keep the cookies in an airtight container at room temperature for up to a week. Warm them in the microwave for 10 seconds for that freshly baked taste.

To freeze baked cookies: Allow the baked cookies to cool completely. Then, place them in an airtight container or freezer-safe bag, layering parchment paper between them to avoid sticking. You can store baked cookies for up to 2 months.

To thaw, remove the cookies from the freezer and let them sit at room temperature for about 30 minutes or overnight. Reheat in a preheated oven at 350°F (175°C) for 2-3 minutes or microwave for 10 seconds for that freshly baked taste.

To freeze cookie dough: Freeze pre-scooped cookie dough balls for quick baking later-add 1-2 extra minutes to the baking time.

More Eggless Cookie Recipes

I hope you enjoy this Eggless Nutella Cookies Recipe!! If you try it, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what's cooking in my kitchen!!

Recipe Card

Update Notes: This post was originally published on October 8, 2012, but it was republished in December 2024 with step-by-step instructions, new photos, tips, and a video.