Easy Nutella Cookie Recipe (4 Ingredients)

If you have any events coming up and need a simple cookie recipe, be sure to try these 3 (or 4) ingredient Nutella cookies.  While maybe these don’t classify as the healthiest (are any delicious cookies healthy?!!), they are so easy and super yummy!  My girls also love to help make these, and they are a great project to cook with kids.

Easy Nutella Cookie Recipe

A few years ago, I asked on Facebook for some quick cookie recipes, and a friend shared this pin from Pinterest, so I adapted it and made gluten-free Nutella Cookies.  I also added chocolate chips because….well, because everything is better with chocolate chips in my opinion!

Made with just three ingredients (or four ingredients if you add the chocolate chips), you can’t get much easier.  I will say the dough is pretty dry when you first mix it, so I just picked it up and kneaded it a little bit to get it moistened.  Sometimes you just have to get your hands dirty…

Easy (Gluten Free) Nutella Cookies (4 Ingredients)

Prep time:  10 mins
Cook time:  6 mins
Total time:  16 mins

Serves: 18-20 cookies


  • 1 cup Nutella
  • 1 cup flour (I used a gluten-free mix)
  • 1 egg
  • ⅓ cup chocolate chips (if desired)
  1. Preheat oven to 350 degrees.
  2. Combine ingredients in a large mixing bowl. Stir.
  3. Roll into 1 inch balls.
  4. Place on cookie sheet. Flatten slightly with fork.
  5. Bake for 6-8 minutes. Allow to cool 5-10 minutes before removing to a cooling rack or plate.


If you try this easy Nutella cookie recipe, let me know what you think!

Ham, Kale, & Navy Bean Stew (Served Over Homey Cheese Grits)

eMeals offers many kinds of menu plans to make things easier (you can see my review here).  The slow cooker eMeals plan is a favorite that utilizes ingredients available at your local grocery store and appeals to a broad range of tastes and preferences.  You can currently test out eMeals free for two weeks, too!

Here is a recipe that was recently featured on one of the weekly plans.  It would also freeze well if you want to make it a freezer cooking recipe!

Ham, Kale, Navy Bean Stew

Ham, Kale and Navy Bean Stew (served over Homey Cheese Grits)


  • 6 carrots, thinly sliced
  • 1 onion, chopped
  • 1 lb potato, peeled and cubed
  • 2 (15-oz) cans navy beans, drained and rinsed
  • 1 (16-oz) package chopped kale (or collard greens)
  • 1 (28-oz) can fire-roasted diced tomatoes
  • 1 (16-oz) package fully cooked cubed ham
  • 1 (32-oz) carton chicken broth


  • 2 cups uncooked quick-cooking grits
  • 1 (8-oz) package shredded sharp white Cheddar cheese
  • 2 tablespoons butter

For Stew: Combine carrots, onion and potato in a 5- to 6-quart slow cooker. Top with beans, kale, tomatoes and ham; pour in broth.

Cover and cook on LOW 8 hours or until vegetables are tender. Stir in salt and pepper to taste.

For Grits: Cook grits according to package directions; stir in cheese and butter until blended and smooth. Serve stew over the grits.

Paleo Turkey & Bacon Meatballs

paleo meatballs

One of the recipes shared on the eMeals Paleo Menu Plan last week were these Turkey-Bacon Meatballs with Tomato Sauce.  I wanted to share the recipe with you and remind you that eMeals is now offering a FREE 14 day trial.  It’s a great chance to see how you like it, and if it would be something that works for you and your family.  I’ve been using it off and on for several years now, and it’s really handy in the busy seasons!

Paleo – Turkey-Bacon Meatballs with Tomato Sauce


    • 4 slices bacon
    • 2 lb lean ground turkey
    • 1 (8-oz) package sliced fresh mushrooms, finely chopped
    • 1 large onion, chopped
    • 1 T Italian seasoning
    • 1 large egg, lightly beaten
    • 2 T coconut oil
    • 2 (14.5-oz) cans fire-roasted diced tomatoes

Place bacon on a paper towel-lined plate; microwave on HIGH 1½ to 2 minutes or until crisp. Crumble bacon. Combine ground turkey, bacon, mushrooms, onion, Italian seasoning and egg; shape mixture into 1-inch meatballs. Heat oil in a large deep nonstick skillet over medium heat; cook meatballs 4 minutes or until browned and no longer pink in centers, stirring frequently. Remove from skillet, and keep warm. Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened. Add meatballs to pan; cover and simmer 5 minutes or until thoroughly heated.

Pumpkin Donuts with Nutella Glaze

Pumpkin Donuts with Nutella Glaze

Hi y’all! Happy Labor Day! :) Its Jamie form Love Bakes Good Cakes! I’m back this month with an easy and delicious breakfast recipe perfect for Fall! These Pumpkin Donuts with Nutella Glaze are crazy delicious! They are sure to be a hit with kids and adults! Enjoy!

Pumpkin Donuts with Nutella Glaze

Pumpkin Donuts with Nutella Glaze
Printable recipe
Yield: 15-18 donuts

For the donuts:
2 cups all-purpose flour
1/2 cup packed brown sugar
1-1/2 tsp. baking powder
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 cup pumpkin puree
2 eggs
1/4 cup milk
1/4 cup butter, softened

For the glaze:
1-1/2 cups powdered sugar
1/4 cup Nutella
3-4 tbsp. milk
1/2 tsp. vanilla extract

For the donuts:
Preheat oven to 325°F. Lightly spray a donut pan with cooking spray and set aside.

In a medium bowl, cream the butter. Add the pumpkin, eggs and milk. Mix well. Add the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda; mix well. Divide the batter between the donut wells, filling about two-thirds full.

Bake for 8-10 minutes or until the donuts spring back when touched.

For the glaze: Combine all glaze ingredients with a wire whisk until smooth. You may need to add a bit more milk it the glaze is too thick.

To finish the donuts, carefully dip the tops of the donuts into the Nutella glaze and place upright on a cooling rack until the glaze is set.

Pumpkin Donuts with Nutella Glaze

Other posts you may enjoy:

Pumpkin Spice Poke Cake
Pumpkin Spice Poke Cake

Pumpkin Spice Cheesecake Bars 1
Pumpkin Spice Cheesecake Bars

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Jamie Sherman founded Love Bakes Good Cakes in February 2012. Jamie spends her days with her husband, Brian and homeschooling their 5 children in the Phoenix area. She also develops and tests recipes using her own family recipes that have been handed down to her, as well as those she adapts from cookbooks, magazines, newspaper, online resources and from other bloggers. She believes meals and recipes should be easy enough for the average cook and uses ingredients that are available in most local markets. She strives to share recipes that are family-friendly, budget-friendly and cook-friendly!