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Eggless Nutella Cookies
These Eggless Nutella Cookies have no egg, are bursting with rich chocolate hazelnut flavor, and have soft, chewy centers and crisp edges. They are easy to make, nutty, chocolatey, and a perfect treat!
Ingredients
- 1 cup Nutella 280 grams
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 120 grams
- ½ teaspoon baking soda
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Instructions
Prep work
- Preheat the oven to 350°F, line a baking sheet with parchment paper, and keep it aside.
- Make the flax egg by mixing one tablespoon of flaxseed meal with three tablespoons of water. Mix well and keep this mixture aside for 5-10 minutes or until it thickens and forms a gel-like consistency. Once thickened, your flax egg is ready to use.
To make eggless nutella cookie dough
- In a mixing bowl, add Nutella, flax egg, and vanilla extract. Mix until well combined.
- Sift flour and baking soda, fold, and press until all flour is combined. You can also use your hands to make the cookie dough.
- If the mixture looks too dry or crumbly, add 1 tablespoon of water until you can form a ball with this dough. Eggless Nutella cookie dough is ready!
To bake nutella cookies
- Scoop about 3 tablespoons of the dough using a cookie or ice cream scoop. Roll each portion into a ball and flatten slightly.
- Place on the parchment-lined tray about 2 inches apart (leaving enough space to allow the cookies to spread).
- Bake in a preheated oven at 350°F for 9 minutes until cooked around the edges and still slightly soft in the middle. Do Not Overbake them, or they will turn hard on cooling.
- 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. Flatten the top gently with a spatula for the crinkle top
- 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.
- Eggless Nutella Cookies are ready! You can also enjoy these cookies while they are warm. They taste delicious!! Or let them cool completely and store in air tight container with parchment paper. They are delicious on their own or with a glass of milk.
Video
Notes
Use fresh or 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 tops.
Variations: Add a frozen heaping teaspoon of Nutella in the center of the dough before baking to make stuffed Nutella cookies, or add in chocolate chips or nuts for more texture.
Nutrition
Calories: 236kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 75mg | Potassium: 158mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 0.004mg | Calcium: 40mg | Iron: 2mg
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