This chocolate hazelnut cookie recipe will quickly become your go-to answer for treats. With only four ingredients, whip up a batch of these tasty bites any time. You could also call them Nutella cookies which sound purely drool-worthy to most people. We love cookies with only four ingredients, so we’re happy to add hazelnut cookies to the list.
Love Nutella? Visit this next: 7 Ways to Eat Nutella and Recipe Roundup!
With back-to-school in full swing and the holiday season breathing down our necks, it’s time to get some quick and easy cookie recipes under our belts. Nutella fans will especially love this chocolate hazelnut cookie recipe. Let’s get real, we don’t even need a holiday or a special reason to make these easy cookies.
The season of socializing is here. All of the events that go along with the kids in school, holiday parties, and fall gatherings. If you need to bake up a dessert to bring to an event, 4-ingredient Nutella cookies are a great option. Just check for allergies first.
Forget you were supposed to bring a treat to the bake sale? You probably have the ingredients needed for these cookies in your cabinets. Space out on dessert to bring to the white elephant party? Whip these cookies up in a jiffy. Surprise pop-in visit from Aunt Carol? Make her some delicious Nutella cookies to show your excitement.
Easy Chocolate Hazelnut Cookie Recipe
Quick and easy cookies that only require 4 ingredients. Whip up hazelnut cookies whenever you crave a treat.
Ingredients
- 1 cup Nutella, or similar hazelnut chocolate spread
- 2/3 cup flour
- 1 egg
- 1/2 cup hazelnuts, chopped
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper. Set aside.
- In a mixing bowl add Nutella, flour, and egg. Mix well. Dough will be stiff, but keep stirring until blended well. Stir in hazelnuts and mix well until combined.
- Drop by a tablespoon scoop onto the prepared baking sheet. Bake for 8-10 minutes or until set. Cool on a wire rack.
Notes
You can swap the nuts if you don't have hazelnuts. Try pecans, dry roasted peanuts or walnuts.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 8mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 2g
As you can see, these cookies are quick and easy to make. During the busy times that the fourth quarter brings, I totally appreciate cookies that require less than five ingredients. With so little effort, you don’t even need a special occasion to bake this chocolate hazelnut cookies recipe.
Get the kids involved. Easy cookie recipes are an excellent opportunity to teach kids how to bake. If you homeschool, use this yummy cookie creation as a mini home economics session. 😉
More Cookie Recipes to Try:
Do you think you would like this chocolate hazelnut cookies recipe? Let us know if you try them in the comments below.
Melissa Pritchett says
I wonder could these be made with almond flour instead? Would I need to change the recipe at all?
Jennifer says
I asked a friend who’s more familiar with almond flour and she said no. You cannot interchange almond and all purpose. You would have to do a trial and error to see how much to put in.
Even after googling it, the article isn’t black and white on the conversion.
Let us know how it goes if you try!! Thank you!
Melissa Craig says
this recipe seems super simple I am going to try it out. I love hazelnut.
Tiffany says
The concept of this is wonderful but these cookies turned out AWFUL. The dough was completely crumbly no matter how much you try to mix it I put them by teaspoons on the cookie sheet and they stayed in a round ball. I cooked them for 10 minutes they were not anywhere near done or anywhere near like a cookie. Not quite sure what’s up with this recipe but what a waste of good ingredients. Thank you
Jennifer says
I’m extremely sorry that happened to you. I don’t know what could have gone wrong. We are going to remake the recipe soon to see if there is an error in the recipe. Again, my apologies.
Jennifer says
I’ve remade the cookies and they turned out fine. I don’t know what to say! I used 1 container, 13oz, Nutella. And all the ingredients are the same except I didn’t have hazelnuts so I used walnuts.
The scoop was 1 tablespoon. Not teaspoon. (This was a typo in the post that i’ve now fixed — but that shouldn’t have been your problem)
They don’t spread much. So however you drop the cookie is what it looks like when it comes out of the oven. They also don’t really flatten after baking.
Kari says
These cookies turned out great! I swapped the walnuts for the hazelnuts and love that they are smaller/bite size!