Are you ready for the easiest and most delicious cookies I’ve ever created?
These Peanut Butter Nutella Cookies have a slight crisp on the outside, and they stay soft & gooey inside.
✅ Low Calorie (85 calories per cookie)
✅ Only 4 Ingredients
✅ Absolutely Delicious
Peanut butter + chocolate is undoubtedly one of the best combinations out there. If you agree, then you’re going to love these Peanut Butter Nutella Cookies.
Ingredients needed for Peanut Butter Nutella Cookies
For these cookies, we only need 4 simple ingredients: Nutella, powdered peanut butter, unsweetened applesauce, and baking soda.
The Nutella is the star here, and most of the flavor of these Peanut Butter Nutella Cookies comes from the Nutella itself! While not the “healthiest” ingredient being high in fat and sugar, it’s what makes these cookies so delicious.
The Powdered Peanut Butter essentially acts as our flour in this recipe, plus it creates that amazing peanut butter + chocolate flavor. I haven’t tested substitutions, but you can likely use almond flour or oat flour in its place.
Unsweetened Applesauce is going to help the structure of these cookies by taking the place of an egg that you’ll find in most cookie recipes. If you want a little more fluff to your cookies, you can definitely use an egg, but I find applesauce to work really well.
Baking Soda is what is going to help these cookies spread to give them that slight crisp on the outside. If you only have baking powder, it will work in a pinch, but baking powder tends to make cookies cakier.
How to make Peanut Butter Nutella Cookies
Not only is the ingredients list for these Peanut Butter Nutella Cookies tiny, but so are the instructions!
These cookies are as simple as mix, form, and bake.
Add the 4 ingredients to a bowl, then use a silicone spatula to mix it all up until you have yourself some peanut butter Nutella cookie dough.
Use a small cookie scoop to create 12 cookies. You can use a spoon, or you can eyeball the portions to just break pieces of the dough off if needed.
The cookies are going to be small, but that’s okay! They will spread as they bake and become a great size.
Gently press each ball down into a cookie shape. You can smooth out the edges if you want to make perfectly round cookies, but I don’t mind the imperfections.
I added a few mini chocolate chips to each cookie, but that is totally optional. It will add a few extra calories per cookie, but barely any.
Don’t worry, these are still delicious without the additional chocolate chips.
Bake the Peanut Butter Nutella Cookies for exactly 8 minutes at 350 degrees F, then remove and let cool.
The cookies are going to feel undercooked when you remove them, but they’re going to firm up as they sit.
Even if these Peanut Butter Nutella Cookies are undercooked, that is 100% okay! You can safely underbake these cookies because we’re not using any flour or eggs in this recipe.
You can even pull these from the oven at 5 minutes for a half-baked cookie.
Let these cookies sit for about 10-15 minutes for firm up a bit, and then they’ll be ready to go!
These Peanut Butter Nutella Cookies are best fresh out of the oven but can be stored and enjoyed throughout the week.
I kept these cookies in a sealed container at room temperature and they were still deliciously soft after 3 days, so you can definitely enjoy these for up to a week.
And if these cookies feel too thin to you, feel free to double the recipe up for thicker cookies!
Looking for more cookies?
I’m no stranger to the cookie game. If you want some low-calorie and/or high-protein cookie recipes, look no further:
- Protein Cornbread Cookies
- No-Bake Protein Cookies
- Protein Chocolate Fudge Cookies
- Brownie Batter Stuffed Protein Cookies
- Giant 6oz Chocolate Chip Protein Cookie Recipe
- 150g (8 Tbsp) Nutella
- 48g (8 Tbsp) Powdered Peanut Butter
- 30g Unsweetened Applesauce
- 1/2 Tsp Baking Soda
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together all of your ingredients until it becomes dough.
- Using a small cookie scoop (or spoon), scoop out cookies onto a cookie sheet or baking tray lined with parchment paper. You should be able to get 12 cookies out of the dough, but it will depend on how large you scoop them.
- Once on the cookie sheet, gently press each down into a cookie shape. Don't worry if they are not perfect circles- perfection is overrated.
- If you want a little extra kick of chocolate, top each cookie with a few mini chocolate chips. This is totally optional and they can easily be left out!
- Bake the cookies for 8 minutes.
- Remove from the oven and let the cookies cool and set for 10 minutes. They will feel undercooked right out of the oven, but they firm up as they sit.
- These cookies are best enjoyed fresh but they stay fresh & soft to enjoy throughout the week.
- If you do not have or cannot find powdered peanut butter, almond flour should work as a substitution.
- These cookies are thin, which I really like. If you prefer thicker cookies, plan to make 6 larger cookies instead!
- Since all of the ingredients are safe to eat raw, feel free to pull these early if you want extra gooey cookies.
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Nutrition InformationYield 12 Serving Size 1 Cookie
Amount Per Serving Calories 85Total Fat 4gCarbohydrates 9gProtein 3g