Flourless Peanut Butter Nutella Oat Cookies
Fudgy, chewy cookies that skip the flour entirely, relying on eggs and oats for structure. Peanut butter and Nutella blend into a rich, chocolatey base with toasted oat texture. The result is dense, gooey, and deeply satisfying—perfect for chocolate-peanut butter lovers who want a simpler cookie without the fuss. Bake in under 10 minutes for peak chewiness. Serve warm with milk or as an afternoon treat.
Ingredients
- 1 large egg
- ¼ cup brown sugar
- 1 tablespoon whole milk
- ½ cup creamy peanut butter
- ½ cup Nutella
- ¾ cup old fashioned oatsrice cereal3/4:2/3grain-free
lighter texture,less chew
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- 1
Preheat oven to 350°F.
- 2
Line a baking sheet with silpat or parchment.
- 3
Combine egg, brown sugar, milk, peanut butter, and Nutella in a mixing bowl. Stir until smooth.
- 4
Add salt, baking soda, and oats. Stir to combine.
- 5
Drop heaping teaspoons of dough onto prepared sheet.
- 6
Bake for 8 minutes.
- 7
Cool on sheet for 10-15 minutes before serving.
Tips
Cool cookies on the baking sheet for 10-15 minutes after removing from oven to allow them to set and firm up before transferring.
Use heaping teaspoons for consistent sizing. Cookies spread during baking, so space them 2 inches apart.
Good to Know
Airtight container at room temperature up to 4 days. Cookies soften over time as they absorb moisture.
Dough keeps refrigerated up to 2 days. Scoop and freeze unbaked cookies on sheet, then transfer to freezer bag up to 1 month. Bake from frozen, add 1-2 minutes.
Warm from oven, optionally with cold milk. Also good at room temperature.
Common Mistakes
Overbake to avoid hard, dry cookies. 8 minutes yields chewy centers.
Skip cooling on sheet to avoid breaking apart. They firm as they cool.
Substitutions
Nut-Free Alternatives
General Alternatives
lighter texture,less chew
FAQ
Can I make these without Nutella?
Yes. Replace with equal parts chocolate hazelnut spread, chocolate peanut butter, or mix 3 tablespoons cocoa powder plus 3 tablespoons Nutella. Texture and sweetness shift slightly.
Why are my cookies spreading too thin?
Batter may be warm or peanut butter very soft. Chill dough 15 minutes before scooping. Ensure brown sugar is packed, not loose. Bake immediately after scooping.
How long do baked cookies keep?
Four days in an airtight container. After day two they lose chewiness and absorb ambient moisture. Freeze baked cookies up to 2 months; thaw at room temperature.