The family like this a lot. The dough requires no refrigeration and is incredibly simple to work with. Wonderful for the holidays!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- ⅓ cup white sugar
- ¼ cup milk
- 2 tablespoons unsalted butter
- ½ cup chocolate-hazelnut spread (such as Nutella®)
- 1 ½ cups gluten-free oats
Instructions
- Combine sugar, milk, and butter in a medium saucepan over medium heat. Stir continuously until mixture comes to a rapid boil. Continue stirring and boil for 1 full minute.
- Remove from the heat and stir in chocolate-hazelnut spread until well incorporated. Stir in oats.
- Drop by teaspoonfuls onto a sheet of waxed paper. Depress the cookies with a fork to achieve desired height. Allow to set for 1 hour before serving.
Nutrition Facts
| Calories | 33 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 3 mg |
| Sugars | 3 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe needs some sort of binding agent. I ended up with what amounted to Nutella coveted oatmeal. Good as a topping but definitely not a cookie.
I made half of the recipe and got 16 cookies using a small cookie scoop. I subbed peanut butter for Nutella since I am not a fan of it. They never quite set, they were gooey. The taste was ok. Thanks for sharing your recipe but I doubt that I will make them again.