These eggless Nutella cookies are pure indulgence: crisp at the edges, chewy in the center, and full of rich Nutella flavor. They’re vegetarian and made without eggs, and I like to finish them with chocolate chips and a sprinkle of sea salt for contrast. Nutella and sea salt is one of my favorite combinations—delicious and satisfying.
Happy World Nutella Day! I used to eat Nutella multiple times a day—on bread, with strawberries, or straight from the jar. I don’t do that as often now, but I still reach for Nutella when I bake. These eggless Nutella cookies grew out of that love. Many readers have asked for more eggless recipes, so I’m sharing this one. If you do eat eggs, you can substitute one regular egg for the flax egg used here.
If you’d like other Nutella treats, consider Nutella-filled thumbprint cookies or Nutella puff pastry tarts for variety. And if you bake these cookies at home, I’d love to see a photo—tag your baking with #BakeWithShivesh on Instagram.
How to make eggless cookies
One common question is what to use instead of eggs in cookies. For this recipe I use a flax egg—ground flax seeds mixed with water—which works well for these cookies. A flax egg won’t replace eggs in every recipe, but it gives excellent texture here. If you prefer, use one regular egg in place of the flax egg.
How to bake the perfect eggless cookies
Here are a few key tips to help you get consistent results:
Measure flour correctly: Scoop the flour into your measuring cup and level it off with a knife to avoid adding too much. Accurate measurements are crucial for cookie texture.
Use ingredients at room temperature: When a recipe calls for room-temperature ingredients, follow it. Chilled butter or cold ingredients can change the dough’s texture. Bring everything to room temperature before mixing unless the recipe specifies otherwise.
Chill the dough: Refrigerating the dough for a while helps the flavors meld and improves the cookie’s structure, yielding a better final texture.
- 1 tablespoon ground flax seeds
- 2 tablespoons cold water
- 1/2 cup salted butter, softened
- 1/2 cup soft brown sugar
- 1/4 cup castor sugar
- 1/4 cup Nutella
- 1 teaspoon vanilla extract
- 1 + 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon corn flour (optional)
- 1/4 cup chocolate chips
- sea salt, to sprinkle
- In a small bowl, mix ground flax seeds with water and let rest for 5 minutes to thicken.
- In a separate bowl, cream the softened butter with the brown and castor sugars until smooth and creamy.
- Add the flax mixture to the creamed butter and sugars and beat until combined.
- Mix in the Nutella and vanilla extract until evenly incorporated.
- Using a spatula, fold in the flour, baking soda, and corn flour (if using). Mix until the dough comes together and there are no dry flour pockets.
- Chill the dough in the refrigerator for about 30 minutes or until firm enough to scoop.
- Preheat the oven to 180°C (350°F).
- Line a baking tray with parchment paper and use an ice-cream scoop to portion the dough onto the tray.
- Gently press each dough ball with your fingers and press a few chocolate chips on top.
- Bake for 10–15 minutes, or until the edges turn golden brown but the centers remain slightly soft.
- Let the cookies rest on the baking tray for about 10 minutes before transferring them to a cooling rack.
- Finish with a light sprinkle of sea salt and enjoy.
These cookies keep well in an airtight container for several days. Rewarm briefly before serving if you prefer the Nutella gooey. Enjoy baking!