Nutella – the delicious chocolate hazelnut spread – was meant to be in cookies. It is best known as a crepe filling, but it’s so versatile it can be used as an ice cream topping, toast spread, or in this case- a cookie flavor. Nutella gives these cookies a great chocolatey base with a hint of nutty hazelnuts. If you have a hard time deciding if you want a brownie or a cookie, make these Nutella cookies. It’s the perfect mixture between the two so you don’t miss out on either delicious treat.
Nutella cookies are a chocolate lover’s dream. At only three points per cookie, you can have one or two before bed to curb those chocolate dessert cravings. The creamy cookie butter center is divine and adds to the richness. Nutella cookies are reminiscent of thumbprint cookies- but a chocolate version. You can’t go wrong with that. This recipe is a hit with kids too. Get them involved by letting them dollop the cookie butter in the center. Don’t worry -they will still taste just as good even if the kiddos dollop it a little off center. If you can’t find cookie butter, the middle filling options are endless. See the variations below. You may want to give them all a try even if you do have cookie butter.
If you’re looking for more healthy desserts that will help you stay on track (but will curb the sweet tooth), check out my list of 29 Best Weight Watchers Desserts. With this list plus the Nutella cookies, you’ll have one dessert for every day of the month. Let’s get the baking started!
Three reasons why you need to make this recipe!
It is chocolatey heaven in one bite.
The recipe is chocolate based, but then you get a chocolatey, sweet bite right in the center. Think molten lava cake in cookie form.
You get a lot of cookies out of one batch.
This Nutella Cookie recipe makes 20 cookies. That’s plenty to eat, share, and store without having to make multiple batches.
Hazelnuts are packed with nutrients.
In case you didn’t know, Nutella is made from ground hazelnuts mixed with cocoa powder and sugar. It’s basically a chocolate nut butter. Hazelnuts are packed with vitamins and minerals such as Vitamin E, Thiamin, Magnesium, Copper, Manganese, Vitamin B6, Folate, Phosphorus, Potassium, and Zinc. So if you’re going to have a cookie, why not make it nutrient dense.
Ingredients you need to make Nutella Cookies:
- 1/4 cup unsweetened applesauce
- 1/4 cup white sugar
- 1 egg
- 1/4 cup Nutella
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 Tbsp cocoa powder
- 2/3 cup white flour
- 1.5 Tbsp mini chocolate chips
- 2 Tbsp cookie butter for the topping (or you can use additional Nutella)
How to make Nutella Cookies (step by step):
- Preheat the oven to 325F and spray a large cookie sheet with non stick spray.
- With an electric mixer, beat together the applesauce and sugar for 2 minutes, add the egg and continue beating, then add the Nutella while still beating. It is important to whip some air into these cookies, so the two minutes of mixing is required.
- Use a spoon to mix in the dry ingredients and chocolate chips. You don’t want to overwork the flour, or the cookies will be tough. Spoon the cookie dough onto a cookie sheet in small drops (you should end up with 20) and in the middle of each cookie add 1/4 tsp of cookie butter (or Nutella).
- Bake for 8-10 minutes. Let cool before eating. Enjoy!
Makes 20 cookies. Nutrition info per cookie: Calories 67, Fat 2 g, Saturated fat 2.4 g, Carbs 10 g, Fiber .6 g, Sugars 6 g, Sodium 52 mg, Protein 1 g.
WW Points
- Unsweetened applesauce 0 points
- White sugar 14 points
- Egg 0 points
- Nutella (¼ cup + 2 tbsp) 31 points
- Baking soda, baking powder, vanilla extract 0 points
- Cocoa powder 1 point
- All purpose white flour 9 points
- Mini chocolate chips 5 points
3 points per cookie based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
3SP blue, green & purple/2pp each
Different ways to change up this recipe:
- Instead of putting cookie butter or Nutella in the center, you can get creative with it. Try a peppermint Hershey’s Kiss (placed directly after baking) or a pecan half for a nutty chocolate combo. Peanut butter instead of cookie butter will give you an amazing Peanut Butter Nutella cookie. Crushed pistachios would taste great and be very pretty on top. A banana chip is also a delicious option.
- Use mini white chocolate chips for a different flavor.
- You don’t have to use chocolate chips if you don’t want to. The cookies will still be chocolatey since there is Nutella in the base.
- Use pumpkin puree instead of unsweetened applesauce. You’ll still get a good soft cookie texture, just different nutrients.
- Add a tbsp of sugar free chocolate pudding mix to the dough for a fudgy flavor and texture.
- Instead of making cookies, press the dough into a 9 or 10 inch cake pan and bake for 15-20 minutes. Don’t forget to still dollop the cookie butter on top. You’ll end up with a delicious cookie cake.
- To reduce the points, you could try using a sugar replacement like Swerve or Splenda baking sugar. The Nutella will cover up any bad aftertaste from the artificial sweeteners. The cookies would then be 2 points each.
Tips and Tricks for Making Nutella Cookies:
- Chill the dough before shaping it into cookies. It will help the cookies hold their shape and will be easier to handle. You can even make the dough a few days ahead of time and store it in the fridge. It keeps well.
- You can freeze the cookie dough or baked cookies in a zip-lock freezer bag.
Similar recipes you’ll enjoy:
Nutella Cookies
Ingredients
- 1/4 cup unsweetened applesauce
- 1/4 cup white sugar
- 1 egg
- 1/4 cup nutella
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 Tbsp cocoa powder
- 2/3 cup white flour
- 1.5 Tbsp mini chocolate chips
- 2 Tbsp cookie butter, or nutella for topping
Instructions
- Preheat the oven to 325F and spray a large cookie sheet with non stick spray.
- With an electric mixer, beat together the applesauce and sugar for 2 minutes, add the egg and continue beating, then add the Nutella while still beating. It is important to whip some air into these cookies, so the two minutes of mixing is required.
- Use a spoon to mix in the dry ingredients and chocolate chips. You don’t want to overwork the flour, or the cookies will be tough. Spoon the cookie dough onto a cookie sheet in small drops (you should end up with 20) and in the middle of each cookie add 1/4 tsp of cookie butter (or Nutella).
- Bake for 8-10 minutes. Let cool before eating. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would chocolate PB2 work in place of the Nutella? They look yummy
I think so, in it’s wet form though
My daughter has a gluten allergy, do you know if it works as well with gluten free flour? I’m on WW and love that they’re only 3 points, but want to be able to cook for the whole family.
Hi Jenny, I can’t give you an honest answer sorry as I have never baked with gluten free flour, all I can suggest is giving it a try 🙂
I bake with GF and the only difference is whatever u make it’s a little drier is the only difference
What ate you referring to when you refer to cookie butter as an ingredient?
Trader joe’s carries a cookie butter, if your in Canada I think Presidents choice does one, it is a spread like nutella, look with your nutella’s at the grocery store you might find one
I have to admit, when I spooned these onto the cookie sheet I was skeptical. I wasn’t convinced they were going to cook in just 8-10 mins, and wasn’t sure how they were going to turn out. Boy was I blown away! A great tasting, light cookie with that little indulgence in the middle. My daughter (7) and I love them!
Hi Dana, I totally get what your saying because I thought the same thing when I created the recipe… wasn’t sure if they were going to be a hit or a flop and was pleasantly surprised, so glad you and your girl enjoyed them 🙂
Is it unsweetened cocoa powder we use?
yes
Just made a batch of these. I have a question….my batter was very thick, nothing like the picture. Any thoughts?
Hi Linda, hmm, I’m not too sure, it is not suppose to be a thick batter, hard to tell with me not there sorry
These cookies are fantastic!!! I was doubtful they would come out right since the batter was thin but the result was a tasty soft brownie textured cookie. Thank yiou