I came across a Food & Wine recipe for flourless peanut butter cookies in The Tennessean over Christmas and jotted it down. Then I thought — hey! NUTELLA! Because, you know, it’s Nutella. How could it NOT be good?
Because these are flourless they crisp up a lot as they cool. You can control the thickness with cooking time; around 10 or 11 minutes gets you a thicker cookie; more than 12 minutes gets you a crisp, thin wafer. Both are crispy after they cool, and both are fabulous. Make a tray of each and see what you like.
Flourless Nutella cookies and crisps
- 1 cup Nutella
- 1 cup sugar
- 1 tsp baking soda
- 1 large egg, lightly beaten
- Mix all ingredients together and drop by tablespoon on parchment lined cookie sheets
- Bake at 350F, but don’t go far! These go from cookie to crisp in seconds, so watch for when they rise and start cracking on top
- Take them out just after cracking for a thicker result, or let them rise, crack and fall for thinner crisps.