Nutella Eggless Cookies Recipe – Easy Maida Baking Guide

Last Updated on 2 months by Neha Deshmukh

Nutella Eggless Cookies Recipe – Easy Maida Baking Guide

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and easy treat that satisfies that sweet tooth. And honestly? These Nutella Eggless Cookies are it. I first stumbled upon this recipe when I was craving something chocolatey but didn’t have a ton of time (or eggs!). They’re unbelievably simple to make, require minimal ingredients, and are seriously addictive. Let’s get baking!

Why You’ll Love This Recipe

These cookies are a dream come true for a few reasons. First, they’re eggless! Perfect for those with allergies or if you simply ran out. Second, they come together in under 20 minutes – seriously! Third, the combination of soft-baked cookie and rich Nutella is just… chef’s kiss. They’re soft, chewy, and bursting with hazelnut-chocolate goodness. Plus, who doesn’t love a good maida (all-purpose flour) bake?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 8 tablespoons plain all-purpose flour (maida) – about 60g
• 1 egg
• ½ cup + 2 tbsp Nutella – about 150g
• ½ teaspoon baking powder – about 2.5g

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference, even in a simple recipe like this.

• Maida Flour: I’ve used plain all-purpose flour (maida) here for that classic soft cookie texture. You can experiment with other flours (more on that in the variations section!), but maida gives the best results for this recipe.
• Nutella: Any brand of hazelnut spread will work, but I personally prefer the classic Nutella for its flavour. The quality of your Nutella will definitely shine through, so choose one you enjoy!
• Baking Powder: Make sure your baking powder is fresh! This is key for getting a little lift in your cookies.
• Egg: While this recipe is designed to be eggless, the single egg adds a lovely richness and helps bind the ingredients.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these Nutella Eggless Cookies:

1. First things first, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or grease it with non-stick spray. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, combine all the ingredients – the maida, egg, Nutella, and baking powder.
3. Now, get mixing! Use a spoon or spatula to combine everything until it’s smooth and there are no streaks of flour left. Don’t overmix, though!
4. Time to shape the cookies. Form the dough into small balls, about 1 inch in diameter, and place them 2 inches apart on the prepared baking sheet. They will spread a little, so give them some space.
5. Pop the baking sheet into the preheated oven and bake for 10 minutes. You’ll know they’re ready when the edges are set but the centers still look a little soft.
6. Once baked, let the cookies cool completely on the baking sheet before serving. This is important – they’re delicate when warm! Store them in airtight containers for up to 3 days (if they last that long!).

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Don’t Overbake: Seriously, these cookies are best when they’re slightly soft in the center. Overbaking will make them dry and crumbly.
• Chill the Dough (Optional): If you find the dough is too sticky to work with, pop it in the fridge for 15-20 minutes to firm up.
• Parchment Paper is Your Friend: It really does make a difference in preventing sticking and makes cleanup so much easier.

Variations

Want to get creative? Here are a few fun variations to try:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Swap the maida flour for almond flour. The texture will be slightly different, but still delicious!
• Spice Level: Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy flavour. My grandma always added a tiny bit of cardamom – it’s divine!
• Festival Adaptations: These make adorable gifts! Package them up in pretty boxes for Diwali or Christmas. My friends always request these during the holidays.

Serving Suggestions

These Nutella Eggless Cookies are perfect with a glass of cold milk, a cup of chai, or even a scoop of vanilla ice cream. They’re also great for a quick afternoon snack or a sweet treat after dinner.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. They might lose a little of their softness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

1. Can I use whole wheat flour instead of maida?

You can, but the texture will be denser and the cookies won’t be as soft. I recommend using a 50/50 blend of whole wheat flour and maida for a healthier option.

2. What’s the best way to prevent the cookies from spreading too much?

Chilling the dough for 15-20 minutes before baking can help prevent spreading. Also, make sure you’re not overmixing the dough.

3. Can I add nuts or chocolate chips to this recipe?

Absolutely! Feel free to add a handful of chopped hazelnuts, walnuts, or chocolate chips to the dough.

4. How can I tell if the cookies are baked enough?

The edges should be set and golden brown, but the centers should still look a little soft. They’ll continue to firm up as they cool.

5. Can I make this dough ahead of time?

Yes, you can! Store the dough in the fridge for up to 2 days. Just let it sit at room temperature for about 15 minutes before shaping the cookies.

6. What type of Nutella works best for this recipe?

The classic Nutella is my go-to, but any hazelnut spread will work. Just choose one you enjoy the flavour of!

Enjoy baking (and eating!) these delicious Nutella Eggless Cookies! Let me know in the comments how they turn out for you. Happy baking!