Flourless Nutella cookies and crisps

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

Flourless Nutella cookies and crisps


  • 1 cup Nutella
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 large egg, lightly beaten


  1. Mix all ingredients together and drop by tablespoon on parchment lined cookie sheets
  2. 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
  3. Take them out just after cracking for a thicker result, or let them rise, crack and fall for thinner crisps.

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