This post was created in partnership with Bob’s Red Mill. All opinions are our own.

No, that’s not a typo. This is not a test. You are not dreaming. Yes, that’s the number 4 before the word “ingredient,” and yes, this is all true. These simple and delicious cookies are comprised of just four ingredients, yet somehow in the oven they magically transform into irresistible fudge-like treats. Rich, chocolatey, and ultra-chewy, this quick and easy recipe is about to make somebody in your life very happy.

So how is this even possible? Pour some champagne and let the Husbands explain. We’re thrilled to partner with Bob’s Red Mill this year. They asked us to create three original recipes, and it’s been so fun playing with their products in the kitchen—hellooo Apple Brown Butter Whoopie Pies with Chai Marshmallow Cream! For this second recipe, we wanted to keep it incredibly simple. Made with smooth Nutella, toasted hazelnuts, an egg, and Bob’s Red Mill All-Purpose Flour, these cookies bake in just 10 minutes. Garnished with flaky sea salt and packaged in colorful gift bags, suddenly you have the perfect present for the holidays… unless you decide to gift them to yourself instead, which is totally understandable!

This recipe couldn’t be easier to make. You just toast some hazelnuts, then mix them with Nutella, an egg, and flour, and that’s it. The only difficult part is having the patience to wait 30 minutes while the dough cools in the fridge—but we have a stimulating solution to help you get by. We always love cooking with high-quality ingredients, and we admire the fact that Bob’s Red Mill products are all-natural, without any chemicals or additives. So if you’re the type of person who wakes up in the middle of the night, sneaking into the kitchen for spoonfuls of Nutella straight from the jar (no shame), then these cookies were made just for you!

Also, join us on Instagram today, Saturday November 9, at 1pm PST, as we bake these divine treats LIVE from our kitchen. See you then! BYOM (bring your own milk!)

4-Ingredient Nutella Cookies
Makes 12

1/4 cup (35 g) whole raw hazelnuts
1 cup (290 g) Nutella, or another chocolate hazelnut spread
1 large egg
1/2 cup (60 g) Bob’s Red Mill All-Purpose Flour
flaky sea salt, for garnish

Place the hazelnuts in a cool dry skillet, and set over medium heat. Stirring often, cook until the nuts are toasted and golden, 7 to 10 minutes. Transfer the nuts to a heatproof plate, and set in the freezer for 5 minutes to cool. Once cool to the touch, remove and discard any loose papery skins, then transfer the nuts to a cutting board and chop finely. Measure a tablespoon of the chopped nuts, and set it aside for garnish.

In a medium bowl, combine the Nutella and egg. Mix on medium speed until blended and smooth, 30 to 60 seconds. Add the flour and stir by hand until there are just a few streaks of white flour visible. Add the chopped nuts (except for the tablespoon of nuts reserved for garnish), and stir just until blended. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.

Preheat oven to 350°F/177°C, and line a baking sheet with parchment or a silicone baking mat.

Using your hands, roll the dough into 1 1/2-inch balls, making 12 evenly-sized portions. Arrange them on the prepared baking sheet with at least 2 inches between each one. Top each ball with a few pieces of the reserved nuts, pressing them gently into the dough. Bake for 10 minutes, until the edges of the cookies appear dry. Remove the sheet from the oven and sprinkle each cookie with a pinch of flaky sea salt. Let cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely. Once cool, the cookies can be stored in a sealed container at room temperature for up to 3 days. Enjoy!