Three ingredient, six minute Nutella Cookies. HEAVEN.

QUICK, EASY, CHEAP, NUTELLA. Sounds far too good to be true but it is. It’s true, it’s true, it’s true!!! No precise measuring, no faffing, just one bowl for a simple middle-of-the-night-hunger-for-baked-goods-rather-than-just-nutella-on-a-spoon-although-that-will-suffice-if-it-has-to-but-it-really-doesn’t-need-to-because-SIX-MINUTES!

All you will need

Over the years I’ve learned a thing or two from tellaporn. And that is that there are many variations on this egg, tella, flour combo. So my trick, as with most of my baking, is to just go for it.

Roughly, for six cookies you will need one egg, 2 heaped table spoons of plain flour and 2 massive table spoons of nutella.

1. Crack the egg in to any clean bowl you have lying around.

2. Add a good dollop of nutella and an equal looking amount of flour.

3. Mix. If it is too dry, add more nutella [hehehe] or if like me you started with too much nutella, simply add flour gradually.

The cookie dough should be sticky but well-binded together and a bit stretchy.

4. Blob on to a tray lined with baking paper [to prevent sticking and reduce washing up!] Remember to leave a few cms between each blob as the cookies will expand.

5. Six minutes in the oven at 180 degrees C.

The ‘recipe’ will make six cookies, but just in case you think I’ve lost the plot….I used a third of the mixture to do a quick trial of two cookies first.

6. Bake for 6 minutes, or until the cookies are springy in the middle. To an untrained eye [acquiring a trained eye takes just one bake ;P], they will look underdone but this is perfect as they will harden with cooling.

Wonderfully grannyish plate for presentation is optional.

7. Either consume immediately with a large glass of milk and nutella for dipping. Or bribe your housemates in to thinking you are an awesome baker and a lovely person.

Pretty sure I’ll make these to death and before long I’ll be getting ridiculously adventurous and adding various fourth ingredients!!! So stay tuned as I’ll link my four ingredient, six min nutella cookie recipe very soon :D

I’d love to hear how you found the recipe so please comment below :] Or if you have alternate quick, easy recipes with less than five ingredients, I would love to hear your suggestions. Nutella would be a bonus :D


7 responses to “Three ingredient, six minute Nutella Cookies. HEAVEN.

  1. Pingback: Be A Genius In The Kitchen With These 16 Baking Hacks·

  2. Homemade Nutella Recipe

    If you ask me, Nutella should be considered one of the four main food groups. This chocolate-hazelnut spread has it all: healthy fat and protein from nuts, heart-healthy antioxidants from the dark chocolate, a touch of sweetness to fulfill that…um…sugar requirement…okay, so it’s not quite ready for a starring role on the food pyramid. Who cares, when it tastes so good?

    The problem with traditional Nutella–in addition to its addicting flavor–is that it’s loaded with modified palm oil. If you’re like me, and you want your guilty pleasures to come with a little less guilt, you’ll be thrilled to know that you can make homemade Nutella with just four ingredients and about 15 minutes! Stock up on hazelnuts and be prepared to have Nutella at every meal, because things are about to get intense…

    Homemade Nutella Recipe
    yield: about 1.5 cups
    2.5 oz (about 2/3 cups) roasted unsalted hazelnuts
    3/4 cup sweetened condensed milk
    3 oz (about 1/2 cup) unsweetened chocolate, finely chopped
    3 tbsp honey, agave nectar, or other liquid sweetener
    a food processor

    The first step is to toast the hazelnuts. If you use the roasted unsalted hazelnuts from Oh Nuts, they technically don’t need to be toasted, but I think toasting nuts, even pre-roasted ones, adds a depth of flavor that’s important to the finished product.
    So place your nuts in a preheated 350 degree oven, and toast them until they’re brown and fragrant, about 10-12 minutes. Be sure to stir them every 3-4 minutes to keep them from burning. Once they’re toasted, set them aside until they’re no longer hot.

    The food processor is going to do most of the work in this recipe, so prepare yourself for a lot of food processor pictures. Start by adding the cooled, toasted hazelnuts to the processor bowl.

    Turn the food processor on, and after a minute or two you’ll be left with very finely ground hazelnuts. Wonderful for sprinkling on pastries, but that’s not what we’re going for, so keep processing.

    After another minute, the nuts will start to clump together around the blade, and you’ll find you have a smooth paste like this. Add a touch of salt, and you’ve create a tasty hazelnut butter! But you didn’t come to this tutorial to learn how to make hazelnut butter, you came for Nutella, so turn that processor back on….

    Success! After about 5 minutes, your hazelnuts should be processed into a liquid. Scrape down the sides and the blade and process until there are no lumps remaining. Set the hazelnuts aside while you prepare the chocolate portion of the recipe.

    The chocolate will need to be melted, so you can either use a microwave-safe bowl, or use the double boiler method on the stovetop. Whichever you choose, combine the chopped chocolate, condensed milk, and honey in a bowl.

    If you’re using a double boiler, put the bowl on a pan of simmering water on the stovetop, and heat it, stirring frequently, until the chocolate melts and the mixture is smooth. If you’re using the microwave, be sure to stir the mix after every 30 seconds to prevent overheating, and stop once everything is melted together.

    Now look, you’ve barely done any work and the Nutella’s almost finished. It’s magic! The final step is to add the warm chocolate mix to the bowl of the food processor that contains the liquefied hazelnuts.

    Process the mix for 1-2 minutes more, until it smooths out, loses a little graininess, and gets shiny and smooth. The more you mix the stiffer the Nutella gets, so be sure to stop while it is still nice and spreadable.

    If you’d like, you can taste it and add a pinch of salt or an extra squirt of honey to suit your taste. I’m usually too busy licking it off the spatula to make any final tweaks, though. Store your homemade Nutella in an airtight container in the refrigerator for up to one month.

    I would list all the ways you can eat homemade Nutella, but that list would go on for hours. Here’s just a sampling: on apples, bananas, or strawberries, with pretzels, spread on toast, with or without peanut butter, folded into a warm crepe, smeared on a cupcake as a quick frosting, stirred into warm milk to make hot chocolate, spooned over ice cream, swirled into brownie batter, or spread on croissants for the best wake-up you can imagine.
    February 14th is right around the corner, and now is the perfect time to make homemade Nutella so you have some on hand for baking with or sharing with your sweet on Valentine’s Day.

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