Chocolate Hazelnut Cookies
You're just five ingredients away from the best chocolate hazelnut cookies - literally only made with Nutella, one egg, flour, salt and hazelnuts.
Servings 18 servings
- 1 cup chocolate hazelnut spread like Nutella or another brand
- 1 egg
- 1/2 cup whole wheat white flour
- 1/2 tsp sea salt
- 1/4 cup hazelnuts chopped
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix the chocolate hazelnut spread with the egg until smooth. Add the flour and salt, and mix well until combined.
Using an ice cream scooper or your hands, form the cookie dough into balls. Place them evenly spaced on the baking sheet. Press the dough gently to flatten the tops.
Bake in the preheated oven until cookie tops are slightly cracked, about 8-12 minutes.
Remove from the oven, and allow to cool.
Make ahead: You can make the dough up to one day ahead and store in the fridge.
Storage: Store the cookies in an airtight container for up to one week.
Substitutions: I’ve used a variety of flours, including AP, whole wheat and pastry flour. I haven’t tried any gluten free flours though
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
Serving: 1g | Calories: 115kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.9mg