These cookies are simple, satisfying and come together with just five ingredients—no mixer required. The combination of Nutella and chunky almond butter creates a rich chocolate-hazelnut flavor with a pleasantly nutty texture. I discovered that Nutella and almond butter contain similar fat content, which inspired using a 50/50 mix for balanced taste and the ideal cookie consistency. They bake quickly and are perfect for an easy dessert, snack or to bring to casual gatherings.

The method is straightforward: stir the ingredients together in a bowl, scoop and flatten the dough, then bake for about 8–10 minutes. The cookies turn out slightly crisp at the edges and tender in the center. Below you’ll find ingredients, step-by-step instructions, timing, nutrition information and helpful tips for the best results.

Recipe Details

• Yield: 24 cookies
• Serving size: 2 cookies
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Course: Dessert
• Cuisine: American-style cookie

Ingredients

• 1/2 cup Nutella
• 1/2 cup chunky almond butter
• 1/3 cup raw sugar (or granulated sugar)
• 1 large egg, lightly beaten
• 2 tbsp unsweetened cocoa powder
• Cooking spray (to prepare baking sheets) or a silicone baking mat

Instructions

1. Preheat the oven to 350°F (175°C). Position the oven racks in the upper and lower thirds.
2. Lightly spray two nonstick baking sheets with cooking spray or line them with silicone baking mats (silpats).
3. In a medium bowl, combine the Nutella, chunky almond butter, raw sugar, lightly beaten egg and unsweetened cocoa powder. Mix with a spatula until fully incorporated and smooth. No mixer is necessary—stirring by hand works well.
4. Using a tablespoon, scoop level tablespoons of dough and place them about 1 inch apart on the prepared baking sheets. Use the tines of a fork to gently flatten each mound and create a crosshatch pattern on the top of each cookie.
5. Bake for about 8–10 minutes, switching the position of the baking sheets halfway through baking so they bake evenly. The cookies are done when the edges are golden and the centers are set but still tender.
6. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you did not use a silicone mat, watch the first batch closely—baking time may vary slightly.

Nutrition (per serving)

Serving: 2 cookies

• Calories: 158 kcal
• Carbohydrates: 15 g
• Protein: 4 g
• Fat: 10 g
• Fiber: 2 g
• Sugar: 13 g
• Cholesterol: 16 mg
• Sodium: 43 mg
• Saturated fat: 0.2 g

Tips & Notes

– Use room-temperature ingredients so the dough mixes together more easily. If your Nutella is very stiff, warming the jar briefly in warm (not boiling) water can help loosen it. Avoid overheating.

– Chunky almond butter gives a pleasant bite and texture; if you prefer a smoother texture, use smooth almond butter instead. You can also swap almond butter for peanut butter for a different but delicious flavor.

– For a slightly richer chocolate flavor, use Dutch-process cocoa; for classic cocoa flavor, use natural unsweetened cocoa powder.

– If you want smaller cookies, use half-tablespoon scoops and reduce the bake time slightly, checking frequently.

– Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well: place in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container for up to 2 months.

Serving Suggestions & Variations

Enjoy these cookies on their own with a glass of milk or coffee. For a dressed-up version, sandwich a small dollop of additional Nutella between two cooled cookies for a cookie sandwich, or sprinkle a few chopped toasted hazelnuts or a light dusting of powdered sugar on top. For a crunchier bite, stir in a tablespoon of chopped nuts or mini chocolate chips into the batter.