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.
You will need:
- 1 cup Nutella
- 1 cup sugar
- 1 tsp baking soda
- 1 large egg, lightly beaten
Seriously. It takes about 19 seconds to pull these together, and the mixing part is so easy that this is a great one for kids who like to help.
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.
Oh these must be AMAZING!!!
I’ve never tried Nutella b/c of the hazelnut, but these brownies look amazing. And look how short that recipe is!!!
I mean cookies!! They look like brownies haha.
Hazelnuts and chocolate are great flavors together. These look wicked good!
Made these last night. Light and crispy and good!! And so easy to make.
I can’t wait to try these! Yum!
These look so easy! And yummy too! I’m definitely going to be trying these out when my stepkids visit this summer! Thanks for such a quick, easy fix. So to make the peanut butter ones, all you do is replace the nutella? Hmm… I wonder what a bit of both would be like?
OMG. I tried the flourless peanutbutter cookies and had the same thought. I haven’t had a chance to try it. They look amazing. I can’t wait to try them.
YUM!! I am so making these!!