These cookies are what happens when a brownie meets a cookie and skips the flour. They’re rich, intensely chocolatey, and come together with pantry staples and a single bowl. You get glossy, crinkly tops and a soft, chewy center—just like a brownie, but in cookie form.

If you love Nutella, these will be a fast favorite. The best part: no special equipment, no chilling, and they’re naturally gluten-free.

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Why This Recipe Works

Close-up detail shot of freshly baked Flourless Nutella Brownie Cookies cooling on parchment, focusi

Flourless batter = fudgy texture: Without flour, the cookies stay moist and dense, like the center of a brownie.
Nutella does double duty: It brings fat for richness, sugar for sweetness, and hazelnut-chocolate flavor in one scoop.
Egg whites give structure: Beaten lightly with sugar, they create that shiny crackle on top and hold the cookie together.
Cocoa powder boosts chocolate: It deepens flavor and balances the sweetness.
Cornstarch for tenderness: Just a bit keeps the center soft while the edges set.

Ingredients

1 cup (280 g) Nutella or chocolate-hazelnut spread
2 large egg whites (room temperature)
3/4 cup (150 g) granulated sugar
1/3 cup (30 g) unsweetened cocoa powder (natural or Dutch-process)
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 cup (90 g) mini chocolate chips (optional but great for extra gooey pockets)

Step-by-Step Instructions

Overhead final presentation of a small stack of Flourless Nutella Brownie Cookies on a matte black p

Preheat and prepare: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Whisk dry ingredients: In a bowl, whisk cocoa powder, cornstarch, baking powder, and salt until no lumps remain.
Beat egg whites and sugar: In a separate large bowl, whisk egg whites and sugar for 30–45 seconds until slightly thick and glossy.
You don’t need stiff peaks—just a bit of volume.
Add flavor: Whisk in vanilla.
Mix in Nutella: Add Nutella to the egg white mixture and stir until mostly combined.
Combine: Add the dry ingredients and fold until you get a thick, shiny batter. It should be scoopable, like brownie batter. Fold in chocolate chips if using.
Scoop: Using a tablespoon or small cookie scoop, drop 1.5-tablespoon mounds onto the sheets, spacing about 2 inches apart.
Smooth tops slightly with a damp finger for a neater look.
Bake: Bake 9–11 minutes, until tops are glossy and cracked and edges look set. Centers should still be soft.
Cool: Let cookies cool on the sheet for 10 minutes to firm up, then transfer to a rack. They will set as they cool.

Storage Instructions

Room temperature: Store in an airtight container for 3–4 days with a piece of bread or a slice of apple to keep them soft.
Freezer: Freeze baked cookies for up to 2 months.
Thaw at room temperature for 20 minutes.
Make-ahead batter: Batter doesn’t store well. Bake right away for best texture.

Health Benefits

Naturally gluten-free: Great for those avoiding wheat, as there’s no flour.
Portion control: Rich and satisfying, so one or two can curb a sweet craving.
Cocoa perks: Cocoa contains antioxidants like flavanols, which support heart health in moderation.

Common Mistakes to Avoid

Overbaking: Pull them when they look slightly underdone in the center. Overbaking makes them dry and cakey.
Cold egg whites: Room-temp whites incorporate better and help achieve that crackly top.
Skipping the salt: A small amount balances sweetness and sharpens chocolate flavor.
Too much cocoa: Adding extra dries the batter.
Stick to the measurements.
Moving too soon: Let cookies cool on the sheet so they don’t collapse or stick.

Variations You Can Try

Hazelnut crunch: Fold in 1/2 cup chopped toasted hazelnuts for texture.
Sea salt finish: Sprinkle flaky sea salt on top before baking for a sweet-salty bite.
Espresso kick: Add 1 teaspoon instant espresso powder to intensify the chocolate.
Peanut butter swirl: Dollop 1/4 cup warmed peanut butter into the batter and swirl lightly.
Dairy-free swap: Use a dairy-free chocolate-hazelnut spread and dairy-free chips.

FAQ

Can I use a different chocolate spread instead of Nutella?

Yes. Any smooth chocolate-hazelnut spread works. Flavor and sweetness may vary slightly, but the texture should be similar.

Do I need a mixer?

No.

A whisk and a spatula are enough. Just whisk the egg whites and sugar until slightly thick and glossy.

Why are my cookies flat?

Likely overmixing or warm batter. Make sure the batter is thick and scoopable, and don’t overbeat once dry ingredients are added.

Can I make them less sweet?

Reduce sugar to 2/3 cup, but note the cookies may spread a bit more and be less shiny.

Balance with a pinch more salt if needed.

How do I know when they’re done?

Look for glossy, cracked tops and set edges. The centers should feel soft but not wet. They firm up as they cool.

Are these safe for people with celiac disease?

They’re flourless, but check labels.

Use certified gluten-free cocoa, baking powder, and chocolate chips to avoid cross-contamination.

In Conclusion

Flourless Nutella Brownie Cookies bring big chocolate flavor with minimal effort. The texture is chewy, fudgy, and satisfyingly rich, and the short ingredient list keeps things simple. Whether you’re baking for a gluten-free friend or just want a quick treat, this recipe is a keeper.

Keep a jar of Nutella on hand, and you’re always minutes away from warm, crackly-topped cookies.