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.