I’m all about an easy no bake dessert, and these oat flour Nutella thumbprint cookies definitely fit the bill! With minimal ingredients and no fancy equipment required, these are packed with sweet chocolate hazelnut flavor and so easy to make.
I like to top mine with chopped hazelnuts to accentuate the flavor of the Nutella/hazelnut spread, but you can decorate them however you want!
It’s super simple to make your own oat flour, too. All you need are oats and a blender. In just a couple minutes, you’ve got yourself some soft, fine oat flour – perfect for no bake cookies!
No Bake Oat Flour Cookies with Nutella
I love how simple these cookies are to make! You just have to blend up some oat flour (or buy it at the grocery store), mix up the dough, melt the chocolate, and decorate. You don’t even really need to chill these in order to eat them, but they do stay together better that way.
If you love the flavor combination of chocolate and hazelnut like I do, you need to try these cookies! They’re a great make-ahead dessert, and they’re cute enough for a party or event, too.
Here’s what you’ll need for these no bake Nutella cookies:
- oat flour: You can buy this at most grocery stores, or you can easily make your own! All you need is blender and some old-fashioned oats. Be sure to blend the oats into a really fine powder for the best texture. Quick oats should also work here, but I wouldn’t recommend using steel-cut oats since they’re thicker and denser.
- Nutella/hazelnut spread: Nutella is the most well-known hazelnut spread (in the United States, at least), and that’s what I used. But feel free to try it with a different brand, or make your own homemade hazelnut spread for a less sweet option!
- maple syrup: This moistens the dough and helps it stick together, while adding more sweetness. Honey should also work here, but the taste may be slightly different and the cookies may take longer to soften after chilling.
- vanilla extract: A splash of vanilla extract compliments the chocolate and hazelnut flavors.
- salt: A little salt adds depth to the flavors and balances the sweetness a bit.
- chocolate chips: Melted chocolate (in the microwave) combined with Nutella make up the soft centers of these no bake thumbprint cookies! Chocolate helps the Nutella centers set once chilled, too, so the cookies are easier to store and transport. I used dark chocolate since Nutella is already pretty sweet, but feel free to use semisweet chocolate instead.
If you have leftover Nutella, I highly recommend trying these mini chocolate Nutella tarts, these chocolate Nutella strawberry bites, or this chocolate Nutella panna cotta. These hazelnut banana bread bars with Nutella swirl are also delish!
How to Make Nutella Thumbprint Cookies
Just a few simple steps for no bake thumbprint cookie bliss!
1: Make Oat Flour
Start by blending your oats in a blender or food processor (unless you bought pre-made oat flour). I recommend doing it in 15-20 second intervals, just to be on the safe side in case your blender gets hot easily.
Be sure to blend the oats into a very fine powder for a softer-textured cookie.
(If you end up with extra oat flour, you can store it in an airtight container in your pantry! It should last for up to 3 months. Use it to make this edible sugar cookie dough!)
2: Mix No Bake Cookie Dough & Add Chocolate Nutella Filling
Next, combine the cookie dough ingredients in a bowl and mix well. Using a cookie scoop, scoop about 1-1.5 tablespoons of dough into your hands, then roll into a ball. Place on a sheet pan lined with parchment paper and use your palm to flatten.
Then, use a 1/2 teaspoon measuring spoon (or your thumb) to press down in the centers, creating a “thumbprint” depression. Continue until all the dough is used.
Next, microwave the chocolate in 30-second increments at 50% power until melted. Stir in the rest of the Nutella. Place in a piping bag or a Ziploc bag with a corner cut off, and pipe a small amount into the center of each cookie.
3: Chill to Set
Chill in the refrigerator for 15-20 minutes, until the centers are set. Then, transfer the cookies to an airtight container and store in the refrigerator.
How to Thicken Nutella (& Make It Set)
Combining melted chocolate and Nutella (like in this recipe) is the best way I’ve found to make the Nutella set! Once these cookies are chilled in the refrigerator for a bit, the centers will harden, which makes storing them much easier. (But don’t worry, when you’re ready to eat, the chocolate Nutella centers will soften again at room temperature).
If you don’t want to use chocolate, you can try adding melted coconut oil to the Nutella instead. This should allow the Nutella to set up when chilled, similar to the way melted chocolate does.
Why use oat flour in these no bake cookies?
Oat flour makes these cookies safe to eat as a no-bake treat! All-purpose flour can’t be used in no bake recipes, unless it’s heat-treated first. Either way, oat flour is super easy to make at home (as long as you have oats and a blender) and adds nutrients, too!
I haven’t tested this recipe with almond flour or coconut flour yet, but let me know if you do!
If you have extra oat flour, try this no bake chocolate raspberry tart!
Serving & Storage Tips
These no bake Nutella cookies are best enjoyed at room temperature, so be sure to set them on the counter 15-20 minutes before serving to soften them up from the fridge.
For storing, keep the cookies in an airtight container in the fridge for up to 3 days.
Nutella Thumbprint Cookie Topping Ideas
I sprinkled chopped hazelnuts over the thumbprint centers here (before chilling), but you can use whatever you want! Here are some ideas:
- shredded coconut
- chopped or shaved chocolate pieces
- espresso powder
- chopped strawberries
These cookies are perfect for last-minute dessert cravings or fancy gatherings – they’re THAT easy and versatile. 🙂
If you try these Nutella thumbprint cookies, I’d love if you shared your thoughts with a rating and comment below!
More delicious no bake desserts:
- Chocolate Nutella Fudge
- Strawberry Oreo Cheesecake Cups
- No Bake Carrot Cake Cheesecakes
- Chocolate Avocado Truffles with Pecans
- Dark Chocolate Pomegranate Bites with Coconut
- No Bake Mini Biscoff Cheesecakes
- Berry Coconut Tarts with Yogurt
No Bake Nutella Thumbprint Cookies
For the Cookie Dough
- 2 cups oat flour (about 2.5 cups old-fashioned oats*, finely blended)
- ½ cup Nutella (hazelnut spread)
- ½ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
For the Thumbprint Filling
- ⅔ cup chocolate chips (dark or semisweet)
- ¼ cup Nutella (hazelnut spread)
- If making oat flour: pulse oats in blender in 15-second intervals until finely ground.
- Combine oat flour, Nutella, maple syrup, vanilla extract, and salt in a bowl and mix well.
- Line a sheet pan with parchment paper. Using a cookie scoop or measuring spoon, scoop about 1-1.5 tablespoons of dough*. Roll into a ball in your palms, then place on the sheet pan. Press down with your palm to flatten. Use a 1/2 teaspoon measuring spoon or your thumb to press down in the center of each cookie.
- In a separate, microwave-safe bowl, melt chocolate chips in 30-second intervals at 50% power, stirring between each interval, until smooth. Stir in the additional Nutella until combined. Spoon the mixture into a piping bag (or a Ziploc bag with a corner cut off) and pipe a small amount into the center of each cookie.
- Sprinkle on toppings if desired. Chill in the refrigerator for 15-20 minutes to set, then enjoy – or transfer cookies to an airtight container in the fridge to store. (You can eat them right away, but they'll be a bit messier!).