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3 Ingredient Nutella Cookies - Yes, just 3 INGREDIENTS!!!! And possibly the nicest cookies ever!!

3 Ingredient Nutella Cookies

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Just 3 Ingredients will yield these delicious Nutella Cookies. One of those ingredients is, of course, loads of Nutella!

Hi Bold Bakers!

What if I told you that you could make a batch of cookies with just 3 ingredients in under 10 minutes — and oh yeah, the main ingredient is NUTELLA? Behold my recipe for 3 Ingredient Nutella Cookies is here. I know it sounds unbelievable and that’s because it sort of is. These cookies are everything you want out of a chocolate cookie without any of the fuss. Novice bakers and pros alike will go crazy for these!

What is Nutella?

If you’ve never had Nutella before, I suggest you run to the store and grab yourself a jar ASAP!

Nutella is a rich chocolate and hazelnut flavored dessert spread. Its creamy texture, a cross between a nut butter and chocolate spread, is really versatile, offering so much rich texture. This is what makes it the perfect base for these 3 Ingredient Nutella Cookies. With almost no effort these cookies bake up to be chewy and soft with the most perfect crumbly exterior. You will not believe how yummy they are.

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How to make 3 Ingredient Nutella Cookies

In another recipe, I showed you how to take 3 simple ingredients (flour, Nutella, and egg) and make the ultimate Nutella brownies. Well, after I baked those up I was curious, could I change this recipe into Nutella cookies!? Well, the answer is yes! By simply adding a bit more flour and taking away 1 egg I was able to make the moistest and chewiest Nutella cookies.

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What can I add to Nutella Cookies?

These cookies really are as simple as 1,2,3. Just mix up the dough, roll into balls and bake. The best part, these cookies are done in under 10 minutes making them perfect for those sweet treat cravings we all have. I love these cookies on their own but you can add any kind of chocolate chips or nuts you like. These would also be so yummy filled with peanut butter or used to make ice cream sandwiches…the combinations are endless!

How to store Nutella Cookies?

Once the cookies are fully cooked they can be covered and stored in an airtight container at room temperature for up to 3 days. These are awesome the next day heated up in the microwave, they go gooey and soft as if they were just baked even a few days later!

Make your own Homemade Nutella.

Get More 3 Ingredient Recipes!

4.18 from 284 votes
3 Ingredient Nutella Cookies - Yes, just 3 INGREDIENTS!!!! And possibly the nicest cookies ever!!
3 Ingredient Nutella Cookies Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Make 3 Ingredient Nutella Cookies in minutes featuring a lovely chewy texture and rich chocolatey flavor. Plus, get more 3 Ingredient Nutella recipes!

Course: Dessert
Cuisine: American
Servings: 14 -16
Author: Gemma Stafford
  1. Heat the oven to 350°F (180°C), and line a baking sheet with parchment paper.

  2. Add the Nutella, flour, and egg to a large bowl. Mix until well combined.
  3. The mixture will form a thick dough but should be moist enough to roll into balls.
  4. Using your hands roll about 2 tablespoons of dough into balls. Place cookies on your baking sheet and flatten them slightly with your fingertips or the bottom of a glass.
  5. Bake for 8-10 minutes, until they are cooked around the edges and still slightly soft in the middle. Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack. Enjoy!



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Effa on January 29, 2019 at 9:01 pm

    Hi. Wonderful recipe, thanks! Can we store these cookies? Like for 3-4 days?

    • Gemma Stafford on January 30, 2019 at 1:50 pm

      Yes, these keep very well!

  2. marisa on December 24, 2018 at 8:22 am

    These cookies are fantastic and easy peesy!!! They were gone in 5 minutes! Love them! Thank you!

    • Gemma Stafford on December 24, 2018 at 12:58 pm

      I’m delighted to hear that, Marisa.

      Thanks for trying them out.

  3. Lori Rollins on December 18, 2018 at 1:35 pm

    I tried this recipe and the cookies were fudgy in flavor and very similar in form. I used a large spoon to flatten them as they cooled on the baking sheet and then I lightly sprinkled sea salt on them. The yield for my batch is 33 cookies.

    • Gemma Stafford on December 18, 2018 at 5:12 pm

      Yay, enjoy and send us a photo next time!

  4. Gemma Stafford on December 11, 2018 at 10:20 am

    Hi there! Thank you so much for the lovely message! I hope you have the very best birthday and happy holidays as well! I love the idea of chocolate with gold in int, i will have to create a recipe like that soon! Wishing you all the best 😀

  5. Lindsay on December 10, 2018 at 7:41 am

    * correction*, my cooking idol. I LOVE YOU SO MUCH!!!!!!!! <3 YOU DO YOU boo!!! I've followed and done every single recipe you uploaded to your blog/ website. Please do a gold coin from scratch! You have inspired me to change my name to Gemma Stevenson. Maybe I think that's good. Have a good bold baker day!

    • Gemma Stafford on December 11, 2018 at 5:01 pm

      Thank you so much for the kind message, i am delighted to hear that!

  6. Lindsay on December 10, 2018 at 7:30 am

    Hi bold baker! You are literally my idol. It’s my birthday today! Can you please say happy birthday to me.

    • Gemma Stafford on December 11, 2018 at 5:02 pm

      Hi there, have the most lovely birthday and keep on baking!

  7. Autum Tarbell on December 2, 2018 at 5:52 pm

    How many batches does this make? I need to make 11 dozen cookies for a cookie exchange and definitely want to try these out!!

    • Gemma Stafford on December 3, 2018 at 2:33 am

      Hi there,
      I think this will make about 12, depending on the size.
      I suggest you make one batch and get it right for you, then you will know,
      Gemma 🙂

  8. Danielle on December 2, 2018 at 8:22 am

    These are super easy and substituting gluten free cup for cup flour ( Bob’s Red Mill Brand) gave us a perfect cookie. We baked for 17 minutes ( my gas oven is always a little weird on times) and they came out perfect. My 3 year old with Celiacs is in love <3.

    • Gemma Stafford on December 3, 2018 at 3:11 pm

      Hi Daniele,
      Yes! that is great, I am happy that worked out well for you. Actually many cookie type recipes will be good with Bob’s Red mill GF flour, have fun with it, you can all enjoy it, especially your little darling <3
      Thank you for letting me know,
      Gemma 🙂

  9. Holly on November 15, 2018 at 8:38 am

    Do you think I could add chocolate chips to the recipe?

    • Gemma Stafford on November 16, 2018 at 10:44 am

      Yes, great idea! YUM!

  10. Dj on November 3, 2018 at 12:49 pm

    I Love them I found that if you put peanut butter in and another egg and powdered sugar on top they taste amazing

    • Gemma Stafford on November 3, 2018 at 3:00 pm

      I’m delighted to hear that!!! Thanks for trying my recipe.


  11. Lindsay on November 1, 2018 at 7:03 am

    Can I substitute the all-purpose flour for the Whole Wheat flour?

    • Gemma Stafford on November 1, 2018 at 8:31 am

      Hi Lindsay,

      You can do half white and 1/2 whole wheat. don’t do 100% whole wheat. Just note that changing the flours might give you a different result then I got.


      • Jessi on December 20, 2018 at 6:51 pm

        It sure does make a difference. I made them with wheat flour and they came out very dry. I mean, kids loved them, they’re kids lol, but to me they were very dry. Bummer though because whole purpose behind making them was for my children’s teachers. I had no more nutella to start over. First time baking cookies for someone outside of my family and they came out dry…how embarrassing lol…Oh well….it’s the thought that counts right?! ????????????

        • Gemma Stafford on December 21, 2018 at 12:29 am

          Hi Jessie,
          I am sorry that you were disappointed in this bake! That is too bad. I am delighted the kids loved them though. I am not sure why they were dry, perhaps a little over baked or a slightly too hot oven, these vary so much. Thank you for telling us about this, and for retaining your sense of humor.
          Seasons greetings to you and your family,
          Gemma 🙂

  12. Alex on October 17, 2018 at 2:39 pm

    Uh I’ve been baking mine for about 15 minutes, and they’re still not anywhere near cooked.

    • Gemma Stafford on October 18, 2018 at 7:41 am

      Hi Alex,
      Tell me a little more! What type of oven are you using, I think I do not have enough information,
      Gemma 🙂

  13. Leila Allain-Wright on September 11, 2018 at 3:49 pm

    I wish 0 stars was an option.. These cookies are extremely dry and bland. For some reason the cookies lose all of their nutella taste in the oven and when they come out they are a sickening texture and have no flavor whatsoever.

    • Gemma Stafford on September 12, 2018 at 5:12 am

      Hi Lelia,
      I am really sorry that you did not like this recipe. It was not our experience of this bake.
      I cannot guess what the issue was for you, and I hope it does not put you off baking with us,
      Gemma 🙂

  14. Alan Murphy on August 19, 2018 at 4:39 am

    Just made these and tried one still warm. Delicious. I added a second egg as mine were medium sized. Consistency just right to hold them. Thanks for the easy recipe, Gemma.

    • Gemma Stafford on August 20, 2018 at 4:15 am

      Hi Alan,
      Yea! good for you, and great to realize that it may need the extra egg, that really pleases me. Thank you for letting us know how you managed this recipe,
      Gemma 🙂

  15. Kelly on August 18, 2018 at 7:23 am

    Ohhhhh myyyyyyyyyyyyyyyyyyy

    I have no other words!! AMAZING!! Definitely a brookie!

    • Gemma Stafford on August 18, 2018 at 3:18 pm

      Thanks so much! I’m delighted you like this recipe 🙂


  16. JessCollins on July 15, 2018 at 3:59 pm

    Today I bought some Nutella (in bulk from Costco) & thought ‘hey! there must be a cookie recipe somewhere!!” So this was the first recipe that appeared in Google. After comparing reviews I decided to give this easy one a go. What’s not to love.. it’s only 3 INGREDIENTS! Upon making these, I found the dough to be super thick & a little hard to manipulate so I added a tiny splash of my coffee milk (can carnation milk.. a Newfie thing, lol) which made it a bit more ‘wet’ the cookies were baking I totally forgot to flatten them. So after 4 minutes of cooking, I took them out of the oven & flattened them with a glass cup (which made it easier as it was hot!) then remained cooking them for a few more minutes. My hubby doubted the recipe cause he said it looked to easy.. but then he said they smelt & taste amazing! I will be making these again for sure! 🙂

    • Gemma Stafford on July 16, 2018 at 8:55 pm

      Hi Jess,

      Well after all that I’m delighted they got the seal of approval. Thanks for letting me know.

      I want to go to Newfoundland. I know there are lots of Irish there.

  17. Ying on June 24, 2018 at 6:10 am

    Hi Gemma,

    I’m glad I found your website!! These 3-ingredient recipes look like what I’ll be busying with over the weekends. I’m wondering, would pastry flour still work for any of these Nutella recipes? In Germany, we have 405 flours and 550 flours. I much later found out that 405 flour is equivalent to pastry flour while 550 is all-purpose flour. I’m wondering if it’d still work? Thanks so much!

    • Gemma Stafford on June 25, 2018 at 5:30 am

      Hi Ying,
      Yes, there is such a little difference, and it really is just a reduced level of protein, which is the gluten in the flour. A high level of gluten is generally used in yeast baking, where it is important in forming the structure of the bread.
      I hope this is of help to you,
      Gemma 🙂

      • Ying on June 26, 2018 at 8:27 am

        Thanks Gemma!!! I’m going to let you know how it goes! 😀

  18. Emma on May 18, 2018 at 2:54 am

    These are great! It’s a tad too sweet for me but perhaps it was because I added a little less flour (my measuring cup is not very reliable)

    It’s actually my second attempt. The cookies were bland and dry on my first attempt – it was probably because I didn’t add enough Nutella and that the Nutella was a bit dried. But I’m glad they turned out so great on my second try 😀

    • Gemma Stafford on May 19, 2018 at 12:18 am

      I’m thrilled to hear that you liked them!!! Thanks so much for trying it out.


  19. Noga on April 11, 2018 at 2:10 am

    Hi Gemma! Thank you so much for this awesome recipe! The cookies came out great!!!

    • Gemma Stafford on April 11, 2018 at 11:10 am

      I am really happy to hear this, thank you for being in touch,
      Gemma 🙂

  20. Rowena20 on February 26, 2018 at 5:24 pm

    I can use almond flour instead of all purpose flour?

    • Gemma Stafford on February 27, 2018 at 3:53 am

      Hi there,
      Not on its own!
      Almond flour does not have the structure to hold up on its’ own in a bake.
      ( check out this recipe and you will see how to manage it.
      All purpose GF flours will all be a mix of various flour types, oat, coconut etc.
      Rice Flour. …
      Tapioca Flour. …
      Chickpea Flour. …
      Sorghum Flour. …
      Cassava Flour.
      all of these can be used, but it is a good idea to consult a good Gluten Free website, get the idea, and all will be well,
      Gemma 🙂

    • Kaashvi on March 27, 2018 at 2:17 am

      I have made cookies of different shapes but same recipe…Thanks for the recipe….It was really delicious!!!!!

      • Gemma Stafford on March 27, 2018 at 1:11 pm

        Delighted you like it. Thanks so much for trying it out.

        Gemma. 🙂

  21. Charlotte on February 25, 2018 at 11:03 am

    Hi Gemma,
    Love this recipe so much as it is super easy. I was making it for someone who was gluten intolerant so just swapped the flour for gluten free flour and worked a treat. Just to add my own touch I also put and extra bit of Nutella inside the centre of each cookie which meant when you bit into it, Nutella would come out!

    • Gemma Stafford on February 26, 2018 at 6:48 am

      Good for you Charlotte, that is the idea. Make recipes to suit yourself, it is hardly ever a disaster, and always a learning curve. Well done you,
      Gemma 🙂

  22. Cat on February 16, 2018 at 5:36 pm

    Do these freeze ok? Otherwise how long can I store them for?

    • Gemma Stafford on February 17, 2018 at 9:40 am

      Hi Cat,
      These will keep happily for about 5 days in an airtight container.
      You can freeze these, but I think you would need to refresh in an oven before serving.
      Gemma 😉

  23. Jess on February 12, 2018 at 4:56 pm

    I cut the recipe by half to only make a few cookies, they were yummy!

    • Gemma Stafford on February 12, 2018 at 9:36 pm

      I’m thrilled to hear that 🙂


  24. Rita on February 7, 2018 at 3:27 am

    Hi Gemma, I tried this cookie but they spreaded out too much when I baked them. I suspect it was because I added a bit more Nutella (20g extra by mistake). I still have some cookie dough stored in the fridge. What can I do to save them, so they don’t spread too much again? Thank you!

    • Gemma Stafford on February 7, 2018 at 6:15 am

      Hi Rita,
      It may be that you added the extra Nutella, or that you did not chill before baking. Chilling the dough sets it up, and prevents it spreading.
      If the dough feels nice and firm now it should bake up well for you. If it still feels soft, add about 1 tablespoon of flour, this will stabilize the mix for you.
      Let us see the results!
      Gemma 🙂

  25. Abz on January 29, 2018 at 10:39 am

    Awesome recipe, so easy! I struggled at first when I was trying to mix with a spoon but once you get your hands involved it’s so so easy. The quantities were perfect (and easy to remember!)

    • Gemma Stafford on January 29, 2018 at 11:10 am

      Thank you for this very kind review, and yes, nothing like the feel of dough in the hand,
      Gemma 🙂

  26. apolordan on January 28, 2018 at 3:51 am

    Hi ms. Gemma…. i just finished making your 3 ing. Nutella cookie…it came perfect…so easy and so delicious????…thank you so much for sharing all of your yummy recipes for us to try!!!God bless and take care always!!!????

    • Gemma Stafford on January 28, 2018 at 4:09 pm


      I’m thrilled to hear that you liked them.

      Great job!

  27. Back2Baking on January 20, 2018 at 2:37 am

    Hi Gemma, thanks for this nutella recipe. Now I can make more cookies and it could be a great idea to be given as gift to those people I love. More power and more cookies recipe! 🙂

    • Gemma Stafford on January 20, 2018 at 7:51 am

      This is true, especially the spreading the love bit, everyone loves cookies, you cannot go wrong!
      Good to have you with us, thank you for your good wishes,
      Gemma 🙂

  28. Banoynoy on January 10, 2018 at 9:39 pm

    I tried this recipe and it was one of the best,easiest and cheapest cookies i have ever baked!love this recipe so much <3

    • Gemma Stafford on January 11, 2018 at 7:43 pm

      Really glad you liked it 🙂


  29. Sifusteve on December 22, 2017 at 5:05 pm

    I just made these and the whole family loved them. Possibly the easiest thing I’ve ever made from scratch. I might add some crushed walnuts for texture, but this recipe is perfectly good as is. Thanks!

    • Gemma Stafford on December 23, 2017 at 8:42 pm

      Love to hear that!!!

      Make sure to save the recipe so you will always have it 🙂


  30. Regina Gigi Reed on December 17, 2017 at 6:28 am

    My son and daughter in law operate their own bakery, and I ended up calling her at 4AM asking for advice to save this horrible cookie dough. As written, it produced a dry crumbly mess. After adding an additional egg and another 1/4 cup of Nutella, I finally produced dough moist enough to spoon and roll. She suggested that next time I should measure sifted flour, but I don’t think there will be a next time. The cookies are bland, and a complete waste of a nearly $5 jar of Nutella!

    • Gemma Stafford on December 17, 2017 at 5:34 pm

      Hi Regina,

      I’m sorry to hear that. If these cookies were not for you I do have plenty others on the website that I hope you will try.


  31. Joan on December 12, 2017 at 9:31 am

    How can I adjust the recipe for high altitudes?

    • Gemma Stafford on December 13, 2017 at 3:47 am

      Hi Joan,
      I did my baking apprenticeship in Tahoe, I was astonished that the altitude affected the bake! It was news to me, lol.
      Reduce baking powder: for each teaspoon, decrease by 1/4 teaspoon. Reduce sugar: for each cup, decrease by 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 10C/25F.
      The oven temperature is important, and it really does require that much higher temperature to work.
      I am not an expert in this however, some websites address this in a lot of detail. I hope this is of help to you,
      Gemma 🙂

  32. Gie on December 11, 2017 at 10:12 pm

    HI Gemma,

    I am using electric oven, do I need to use heat from below, above or both?

    • Gemma Stafford on December 12, 2017 at 1:51 am

      Hi Gie,
      What matters is that you can select the temperature at 180C/350F. Some ovens then decide which elements to engage, or you select both for convection cooking. Read the instructions for your oven, it is really worthwhile doing this,
      Gemma 🙂

  33. Francoise C. Duffy on December 10, 2017 at 12:06 pm

    Just finished these cookies. Just delicious. I must hide them if I want some left for a Xmas party.
    I used a food processor and I mixed the ingredients Egg and Nutella then added flour in two times and used the processor as for a dough until it was one ball: a very short time. I added to the egg and Nutella mixture 1/4 teasp of salt and 1 teaspoon of vanilla extract. The little balls of dough were made with my ice cream small dispenser and slightly flattened with a glass. Then baked as you said and VOILA. To show off the cookies for my party I will lightly dust them with sugar powder.
    Beautiful and scrumptious.
    Gemma you are terrific. Thank you

    • Gemma Stafford on December 11, 2017 at 2:55 am

      Francoise, you are a baking genius!
      It is so good to have you share your experience of this recipe, we are always delighted when you make these recipes in your own way, and this will help other Bold Bakers a lot.
      Thank you for being in touch,
      Gemma 🙂

  34. Gary Newcorn on December 2, 2017 at 5:42 pm

    Made the recipe with Aldi Hazelnut Spread… The cookies taste good … but wonder if they would be better with the real deal….

    • Gemma Stafford on December 4, 2017 at 4:51 am

      Hi Gary,
      I do not know what the difference would be! They are much the same thing I think. Happy that you tried this recipe though!
      Gemma 🙂

  35. Karri on December 2, 2017 at 4:47 pm

    Amazing recipe would 100% recommend you try this :)!

    • Gemma Stafford on December 4, 2017 at 4:52 am

      Thank you Karri, this is a lovely review of this recipe, I appreciate it,
      Gemma 🙂

  36. Karri on December 2, 2017 at 4:34 pm

    this is an amazing recipe they turned out so good 100% would recommend trying

  37. ANA on November 24, 2017 at 8:45 am

    I plan on doing them but I would like to know how big they are, are they like 3 inches?? or how many centimeters??

    • Gemma Stafford on November 25, 2017 at 9:55 am

      Hi Ana,
      What you put in the oven will come out of the oven!
      If you want a small cookie then you make it small, so a 3 inch cookie will take about one tablespoon of cookie dough.
      It is important to set the dough up in the fridge before baking, this prevents the cookies spreading.
      Experiment a little with this!
      Gemma 🙂

      • s.meier on June 9, 2018 at 2:21 pm

        I noticed that you said to one reader to chill the dough but you don’t mention that in your recipe. Maybe you should include that in your instructions.

        • Gemma Stafford on June 10, 2018 at 3:10 am

          Hi there,
          This dough should not need chilling, it is a heavy dough, and should easily retain its’ shape.
          When it is too soft to handle it can be chilled, but it really should not be soft. A soft dough will spread more easily, so chilling it then helps. I cannot remember that post, but there may have been a measurement issue. Thank you for your input, it is a good point,
          Gemma 🙂

  38. Brenda on November 21, 2017 at 3:00 pm

    I used a peanut butter cookie recipe and used nutella instead of peanut butter they turned out good I adjusted the temperature lower and to me baked

    • Gemma Stafford on November 22, 2017 at 6:14 am

      Good to know. Lots of people ask can you substitute so I hope they read your comment and see it is doable.


  39. Stef on November 20, 2017 at 9:51 am

    Hi, I am making your recipe and I am not sure what I did wrong, I put the ingredients accordingly and the dough crumbled. I am not sure what to add

    • Gemma Stafford on November 21, 2017 at 8:08 am

      Hi there,
      Did you add the egg? The purpose of the egg in this recipe is to bind the dough, wit assistance from the Nutella.
      I do not know why it would not bind if the egg is there.
      Let me know,
      Gemma 🙂

    • Emjay on December 11, 2017 at 12:52 pm

      Sorry these were very bland to me. Somewhat dry. I typically like your recipes but this one just did not stack up. Alternatively you can use a traditional peanut butter cookie recipe and just sub Nutella. They turn out wonderful moist and chewy. I agree with step. This was very crumbly and yes I used egg and it was not binding well

      • Gemma Stafford on December 12, 2017 at 2:48 am

        Hi there,
        I am mystified! I have not had this problem with this recipe, I cannot figure out why you do, I am sorry,
        Gemma 🙂

  40. Siany on November 8, 2017 at 4:11 am

    These look fab, I tried to make but only had 200g of nutella which I did not realise until I had everything mixed into a bowl. Will they fail?

    • Gemma Stafford on November 8, 2017 at 11:34 am

      Hi Siany,
      No, they will not fail, but you know that by now!
      Gemma 🙂

  41. Nana on October 23, 2017 at 10:36 am

    Can I make these ahead and store them in a tin

    • Gemma Stafford on October 24, 2017 at 1:41 am

      Hi Nana,
      Yes, you certainly may, and they will hold very well provided the temperature is not too high,
      Gemma 🙂

  42. Yoly on October 10, 2017 at 7:15 am

    Made this cookies yesterday and they are delicious. They are so
    easy to make I never thought will taste is chocolaty but not too sweet. A great addition to my Christmas cookie marathon ????
    Thank you Gemma

    • Gemma Stafford on October 11, 2017 at 3:40 am

      Hi Yoly,
      Christmas baking! always a challenge, but then when it is all done, it is very satisfying.
      Thank you for letting us know, I am happy to have you with us,
      Gemma 🙂

  43. Kishona on October 5, 2017 at 9:23 pm

    Big hit with my family. The first thing I baked successfully! Excellent recipe.

    • Gemma Stafford on October 6, 2017 at 1:32 am

      Good for you, I am happy to hear this,
      Gemma 🙂

  44. Martha on September 28, 2017 at 4:59 pm

    Do you have a recipe for flat cookies with Nutella filling?

    • Gemma Stafford on September 29, 2017 at 2:54 am

      Hi Martha,
      No! I have a number of cookie recipes here, but none with a Nutella filling. Buttercream can have Nutella added, and I have a Nutella recipe here too. (
      Do take a look through the cookies, you may find one to suit you,
      Gemma 🙂

  45. Charlene Matillano on September 2, 2017 at 7:07 pm

    Hi Gemma! Happy Sunday! Can i bake cookies on oven toaster? I only have toaster

    • Gemma Stafford on September 3, 2017 at 11:27 am

      Hi Charlene,
      sure you can! As long as you can select the temperature you can bake anything you can fit in the oven. Get going!
      Gemma 🙂

  46. Mimi on August 29, 2017 at 7:52 am

    Can I bake cookies in microwaveemicrowave?

    • Gemma Stafford on August 29, 2017 at 6:24 pm

      Hi Mimi,

      Unfortunately no, they can’t be.


  47. Debra on August 27, 2017 at 3:55 pm

    Can you substitute gluten free flour?

    • Gemma Stafford on August 27, 2017 at 9:54 pm

      Yes you can, it will work well 🙂

  48. Germaine on August 27, 2017 at 5:53 am

    Hiya Gemma,

    I love your videos, and treats. ???????????? way to go!????????
    Please if I want to add chocolate chips to my cookies, at what point should I add them?

    • Gemma Stafford on August 27, 2017 at 7:53 pm

      Thanks so much 🙂

      Add the chips in once your dough has been mixed together, then throw them in. Add in as many as you like 🙂

  49. Germaine on August 27, 2017 at 5:49 am

    Hiya Gemma,

    I love your videos, and treats. ???????????? ways to go!????????
    Please if I want to add chocolate chips to my cookies, at what point should I add them?

  50. Connie on July 27, 2017 at 8:16 pm

    Hi Gemma, in the video you mentioned you can substitute nutella for another spread – would something like almond butter work?

    • Gemma Stafford on July 28, 2017 at 12:28 am

      Hi Connie,
      This depends on which recipe. ( this one uses peanut butter, and it will be of more use to you for the cookies.
      The brownie depends on chocolate, so not for this one. The truffle will take a nut butter, but you will need to experiment a little with this, it should be delicious!
      Gemma 🙂

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