Sugar Free Nutella Cookies
These sugar free Nutella cookies are shorthand for a quick, chocolatey hit when you want something homemade without the sugar spike. They use hazelnut butter for that familiar Nutella note, cacao powder for deep chocolate flavor, and a simple binder to hold everything together. The result is a small, crisp cookie with a tender center — easy to make and surprisingly satisfying.
I’m practical about baking: fewer bowls, predictable steps, and a clear idea of what to expect at every stage. This recipe is forgiving, and the instructions below are straightforward so you can get a batch in the oven fast. No complicated creaming, no chilling time, no mystery ingredients.
If you want to serve these for a crowd or keep a stash in the freezer, there are tips later on for scaling, storage, and small tweaks for allergies or dietary preferences. Read the ingredients, follow the steps exactly, and you’ll have reliable cookies that hold their shape and deliver that Nutella-like comfort without added sugar.
Ingredients
- ⅔ cup hazelnut butter — provides the Nutella-like flavor and fat; I used a 170g jar of hazelnut butter and drained most of the oil. I ended up using 150g of nut butter with 1 tablespoon of oil.
- ½ cup granulated sweetener (90 g) — sweetens the dough; use a granulated sugar substitute you bake with (keeps texture close to sugar).
- ¼ cup cacao powder (22 g) — gives chocolate depth; sift if lumpy for a smoother dough.
- 1 large egg — binds the dough and adds structure.
- pinch of sea salt — balances the flavors and enhances chocolate notes.
- optional: ½ teaspoon vanilla extract — boosts overall flavor if you have it on hand.
What to Buy
Stick to the list above and pick quality where it matters. Buy a good hazelnut butter — not just a generic nut spread — for the best flavor. If the jar separates, drain excess oil or stir it back in depending on how runny it is. For the sweetener, choose one that behaves like granulated sugar in baking (erythritol blends or allulose-based granulated mixes work well). Use unsweetened cacao powder instead of cocoa for a richer, less processed taste.
Other useful items to have: parchment paper or a nonstick baking sheet, a small cookie scoop or a kitchen scale for uniform cookies, and a wire rack for cooling. You won’t need any special equipment beyond that.
Cooking (Sugar Free Nutella Cookies): The Process
- Preheat the oven to 180°C / 350°F (160°C / 320°F fan). Line a baking sheet with parchment paper or use a nonstick baking sheet.
- In a medium bowl add ⅔ cup hazelnut butter, ½ cup granulated sweetener (90 g), ¼ cup cacao powder (22 g), 1 large egg, a pinch of sea salt, and the optional ½ teaspoon vanilla extract if using.
- Mix the ingredients with a fork until the mixture is smooth and uniformly combined, scraping the sides of the bowl as needed.
- Portion the dough into small balls of about 15 g each (or use a small cookie scoop).
- Place the balls on the prepared baking sheet, leaving a little space between each cookie.
- Flatten the tops of the cookies with a fork to create a criss-cross pattern. Smooth the edges with your fingers if desired to reduce cracking.
- Bake for about 8 minutes, until the edges are set and firm. Avoid overbaking — the cookies will continue to firm up as they cool.
- Remove from the oven, transfer the cookies to a wire rack or leave on the baking sheet, and let them cool completely before eating. They will be soft hot out of the oven and become crisp once cooled.
Why It’s Crowd-Pleasing
These cookies hit familiar flavor cues: hazelnut plus chocolate equals comfort. They’re small and crisp, which makes them easy to snack on and share. Because they’re sugar free, they appeal to people watching added sugars but still craving a classic combo. Texture-wise they’re crisp around the edges and tender inside once fully cooled, so most people — kids and adults alike — won’t notice they’re missing sugar.
They’re also visually appealing: the criss-cross fork pattern is a simple touch that reads “home-baked.” And the short ingredient list means you can knock a batch out on a weekday evening without a long ingredient hunt or multiple steps.
Allergy-Friendly Substitutes
Nut allergy? Swap the hazelnut butter for a seed butter like sunflower seed butter or pumpkin seed butter; flavor will shift, but texture should stay similar. If you need an egg-free version, try a commercial egg replacer or a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water), but note that texture and baking time may change slightly.
If cacao is a problem, some people use carob powder as an alternative; it’s sweeter and less bitter than cacao and changes the flavor profile. For sweetener swaps, use the granulated baking-friendly sweetener you trust — don’t substitute a liquid sweetener without adjusting the rest of the recipe.
Prep & Cook Tools
- Mixing bowl — medium size, for combining the dough.
- Fork — to mix and to make the criss-cross pattern.
- Kitchen scale or small cookie scoop — for portioning ~15 g balls.
- Baking sheet and parchment paper or nonstick sheet — for even baking and easy cleanup.
- Wire cooling rack — lets cookies crisp properly as they cool.
Watch Outs & How to Fix
Cookies spreading too much: that usually happens if the hazelnut butter is overly oily or the dough is warmed before baking. Drain excess oil from the jar before measuring, or stir it back in only as needed. Chill the dough briefly for 10–15 minutes if your kitchen is very warm.
Cookies too dense or gummy: overmixing can compact the structure. Mix only until smooth and combined. Also, ensure you don’t over-scoop; 15 g balls bake evenly. If texture is off, check your sweetener — some sugar substitutes change texture. Try a different granulated baking sweetener if needed.
Bitter or flat chocolate flavor: taste the cacao before using. If it’s very bitter, add the optional vanilla extract to brighten the flavor. A slight extra pinch of salt can also help round out the taste.
Health-Conscious Tweaks
Less fat: this recipe relies on hazelnut butter for flavor and structure, so reducing it will substantially change how the cookies bake. Instead, focus on portion control — make slightly smaller balls — rather than removing fat entirely.
Lower carb: choose a low-carb granulated sweetener designed for baking (some erythritol or allulose blends). They behave most like sugar in texture and browning. Keep in mind that some people notice cooling effects from pure erythritol; blended products reduce that.
Boost protein or fiber: you can serve these alongside a Greek yogurt or a fiber-rich nut or seed topping on the plate, but adding dry protein powders directly into this dough will change texture. If you do add a scoop of protein powder, reduce cacao slightly and expect a firmer cookie.
Method to the Madness
The method here is intentionally simple: combine, portion, flatten, bake. That minimal approach reduces variables. The egg provides structure while the hazelnut butter supplies both flavor and the fat needed for crisping edges. Granulated sweetener gives bulk and some bite that a liquid sweetener wouldn’t provide. Cacao powder supplies the cocoa notes without adding sweetness, so your choice of sweetener determines how close you get to a classic Nutella sweetness.
Why fork-flat? Flattening with a fork ensures even thickness so the cookies bake through in the short 8-minute window. It also creates more surface area for crisping at the edges. Smooth the edges if you want fewer cracks and a tidier look.
Storing, Freezing & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a sheet of parchment between layers to prevent sticking. If your sweetener attracts moisture, consider refrigerating in a sealed container to keep them crisper for longer.
To freeze: flash-freeze cookies on a tray until firm, then transfer to a labeled freezer bag or container. They’ll keep for 2–3 months. Reheat from frozen at 150°C / 300°F for 5–7 minutes, or let them thaw at room temperature and briefly warm in a toaster oven to regain crispness.
Common Qs About Sugar Free Nutella Cookies
Q: Can I make these dairy-free? A: Yes — the recipe already avoids dairy if your hazelnut butter is dairy-free. The egg remains the non-dairy binder; for egg-free, see the allergy section for swaps.
Q: Can I double or triple the recipe? A: Yes. Keep portion sizes consistent and bake on trays with space between cookies. You may need to rotate trays for even browning. Baking time should remain similar, but watch closely the first full batch.
Q: Will these taste like store-bought Nutella? A: They echo the hazelnut-chocolate profile but are not identical. Nutella is sweetened and has added oils; these cookies are more concentrated hazelnut and cocoa with a sugar-free sweetener, so expect a less sugary, deeper flavor.
Q: My cookies are too soft after cooling. Why? A: They should crisp as they cool completely. If they stay soft, they may have been underbaked or the kitchen humidity is high. Give them more cooling time or add 1–2 minutes of bake time next batch, watching closely to avoid overbaking.
Next Steps
Make a test batch tonight to adjust to your oven and sweetener. Keep the portion sizes consistent and make notes: how they look at 8 minutes, whether you prefer them a touch softer or crispier, and whether your hazelnut butter needed draining. Once you dial that in, this becomes a go-to quick cookie for coffee, lunchboxes, or a small dessert plate. If you enjoyed them, try doubling the recipe and freezing half for later.
Happy baking — keep a fork handy for that criss-cross and enjoy the small, sugar-free chocolate-hazelnut treats.
Sugar Free Nutella Cookies
Ingredients
Equipment
Method
- Preheat the oven to 180°C / 350°F (160°C / 320°F fan). Line a baking sheet with parchment paper or use a nonstick baking sheet.
- In a medium bowl add ⅔ cup hazelnut butter, ½ cup granulated sweetener (90 g), ¼ cup cacao powder (22 g), 1 large egg, a pinch of sea salt, and the optional ½ teaspoon vanilla extract if using.
- Mix the ingredients with a fork until the mixture is smooth and uniformly combined, scraping the sides of the bowl as needed.
- Portion the dough into small balls of about 15 g each (or use a small cookie scoop).
- Place the balls on the prepared baking sheet, leaving a little space between each cookie.
- Flatten the tops of the cookies with a fork to create a criss-cross pattern. Smooth the edges with your fingers if desired to reduce cracking.
- Bake for about 8 minutes, until the edges are set and firm. Avoid overbaking — the cookies will continue to firm up as they cool.
- Remove from the oven, transfer the cookies to a wire rack or leave on the baking sheet, and let them cool completely before eating. They will be soft hot out of the oven and become crisp once cooled.
Notes
1.1g net carbs per cookie. Makes 15 cookies @ 15 grams each.
Crunchy cookies: Bake 8 minutes or until the edges are firm.
Extra crunchy cookies: Flatten the cookies more by placing parchment paper on the top and using a rolling pin.
Soft cookies: Make them twice the size and thicker.
Store in a cookie jar for up to 2 weeks or freeze for up to 3 months.
