3-Ingredient Eggless Nutella Cookies have rich chocolate and nutty flavor and a perfectly chewy and crumbly texture. Plus, they are whipped up in just a few minutes!
Have them with a glass of milk, or relish them with your hot cuppa coffee! These humble chocolate cookies would always win your heart.
As the name suggests, these “3 Ingredient Eggless Nutella Cookies” have a generous amount of NUTELLA (chocolate hazelnut spread). And why not, it is the key ingredient of this cookie recipe!
The other two ingredients of these chocolate-flavored cookies are flour and yogurt. That’s it! Can any chocolate cookies recipe get any simpler than this?
#nutellacookies #egglessbaking #cookies
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—————– Servings: 24 cookies
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For Eggless Nutella Cookies: ☛ 1 cup Nutella ☛ 1/4 cup plain yogurt (dahi) or 1 large egg
☛ 1 cup all-purpose flour (maida)
Toppings: ☛ Sliced bananas ☛ Sliced strawberries ☛ Desiccated coconut ☛ Chopped walnuts ☛ Chocolate chunks/chips ☛ Chocolate syrup
☛ Chia seeds
How to make Eggless Nutella Cookies:
1. Preheat the oven to 350°F/180°C, and line a baking sheet with parchment paper. 2. Add the Nutella, and yogurt to a large bowl. 3. Mix combined until well. 4. Now add 1 cup flour in two parts. 5. Keep mixing until it forms a thick yet smooth and moist cookie dough. 6. Scoop out a 1 1/4 inch portion and roll it into a smooth ball. Keep shaping balls until all the dough is used up. 7. Place rolled cookies 3 inches apart on a lined baking sheet. 8. Then flatten each ball with a fork or the bottom of a glass. 9. Bake for about 10-12 minutes, or until they are cooked around the edges and still slightly soft in the middle. 10. Remove from the oven. At this time cookies will be soft, so let them sit on the baking sheet for 5 minutes. You can also enjoy the warm, but at this point, cookie crumbs will still be a little loose. 11. After that, transfer the cookies to a cooling rack and let them cool completely before storing them in an air-tight container.
12. Enjoy eggless nutella cookies with a glass of milk or coffee.
NOTES:
1. Always bake Nutella cookies until they are crispy from corners and still have a soft center. They will harden after cooling, so make sure you do not over bake cookies, or else they will become super chewy and rock hard, and no one would like them. 2. To enhance the chocolate flavor, you can add 1 teaspoon instant coffee powder. 3. A pinch of salt can also be added to these Nutella cookies to balance the sweetness. 4. If you are not vegetarian, then instead of plain yogurt you can also use 1 large egg in this cookie recipe. 5. I used 1.5% fat plain Greek yogurt in this recipe, but you can use any of your favorite plain yogurts here. 6. To make chocolate chip Nutella cookies, add about 1/2 cup of semisweet chocolate chips to the cookie dough. 7. To make sea salt Nutella cookies, sprinkle the rolled cookies with some sea salt and bake. 8. To healthify these Nutella cookies, you can replace all-purpose flour with the same amount of whole wheat flour. 9. You can also make Nutella sandwich cookies, by spreading a generous amount of Nutella between 2 cookies. 10. If you are a HUGE fan of chocolate, then you can also half dip the Nutella cookies in melted white or milk chocolate.
11. You can serve them warm if you like gooey cookies. Even after cooling, you can microwave them for about 20-30 seconds and they will turn soft and gooey again.
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