Sometimes you just need something warm and chocolatey without the mess. These Nutella oatmeal cookies solve that problem in just twenty minutes. They are perfect for those busy afternoons when the kids want a treat right now.
You likely already have everything you need in your pantry. This recipe is simple, fast, and surprisingly wholesome. It is the kind of baking that feels like a quick win for any home cook.
Why This Recipe Is a Winner
These Nutella oatmeal cookies are a total lifesaver for back-to-school season. You only need three main ingredients to get them in the oven. There is no flour, no butter, and no complicated steps involved here.
Each cookie is under 100 calories, making them a guilt-free snack for everyone. They are chewy, rich, and full of fiber from the quick oats. Your family will love the deep hazelnut flavor in every bite.
Simple Method
Making these cookies is as easy as stirring a bowl. You just mix the oats, spread, and egg until they are perfectly combined. Even if you have never baked before, you can master this recipe today.
The dough comes together quickly without any chilling time required. You can go from a craving to a freshly baked treat in no time. It is a great way to get kids involved in the kitchen safely.
Simple Ingredients
This list is short and uses mostly pantry staples you already own.
- 1 cup quick-cooking oats
- 1/2 cup hazelnut cocoa spread
- 1 large egg
- 1/8 teaspoon sea salt
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the quick-cooking oats, hazelnut cocoa spread, egg, and salt.
- Stir the mixture vigorously with a spatula until a uniform, cohesive dough forms and all oats are fully incorporated.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them approximately 2 inches apart.
- Gently press down on each dough ball with the back of a spoon or a fork to flatten slightly.
- Bake for 8 to 10 minutes until the cookies are set and the edges are firm.
- Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes to ensure structural integrity before transferring to a wire rack.
Best Ways to Enjoy It
Serve these cookies warm with a cold glass of milk. They are wonderful as an after-school snack or a light dessert. The hazelnut flavor pairs beautifully with a hot cup of coffee too.
You can pack these into lunchboxes for a sweet midday surprise. They travel well and do not crumble easily. Set them out on a plate and watch them disappear instantly.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay soft and delicious for up to three days. If you want them warm, pop one in the microwave for five seconds.
You can also freeze these cookies for easy meal prep later. Just place them in a freezer bag for up to one month. Thaw them on the counter for an hour before you want to eat.
Recipe Tips
- Use fresh eggs to help the dough bind together properly.
- Don’t skip the cooling time on the baking sheet or they might break.
- Avoid using old oats that have lost their texture over time.
- Mix the dough vigorously to ensure the spread coats every single oat.
- Add a pinch of extra sea salt on top for a gourmet touch.
- Double the batch for busy holiday weeks when you need quick snacks.
- Press the cookies flat before baking since they do not spread much.
Ways to Switch It Up
- Use a dairy-free hazelnut spread to make these cookies vegan-friendly with a flax egg.
- Stir in a handful of mini chocolate chips for extra indulgence.
- Swap the sea salt for a sprinkle of cinnamon during the fall.
- Add crushed hazelnuts to the dough for a satisfying crunch.
Common Questions
Can I use rolled oats instead?
Quick oats work best because they are smaller and soak up the moisture. Rolled oats may result in a cookie that is too crumbly or dry. Stick to quick-cooking oats for the best chewy texture.
How do I know when they are done?
The edges should feel firm to the touch when you gently press them. They might look slightly soft in the middle, but they will firm up. Let them rest on the hot pan to finish setting.
Will my kids actually like these?
Yes, most kids love the familiar taste of hazelnut cocoa spread. Since they are sweet and chewy, they feel like a real treat. It is a sneaky way to get them to eat more fiber.
I hope these simple cookies bring a little sweetness to your busy week. They are proof that you do not need hours in the kitchen to make something great. Happy baking!
— Alex
Ingredients
- 1 cup quick -cooking oats
- 1/2 cup hazelnut cocoa spread
- 1 large eg g
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the quick-cooking oats, hazelnut cocoa spread, egg, and salt.
- Stir the mixture vigorously with a spatula until a uniform, cohesive dough forms and all oats are fully incorporated.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them approximately 2 inches apart.
- Gently press down on each dough ball with the back of a spoon or a fork to flatten slightly.
- Bake for 8 to 10 minutes until the cookies are set and the edges are firm.
- Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes to ensure structural integrity before transferring to a wire rack.
