Today is World Nutella Day. And in case you’re not familiar with this Italian delight, it’s a creamy spread consisting of ground hazelnuts, cocoa, milk powder and sugar that made its first debut in 1965 in Piedmont Italy. The famous chocolatier family, Ferrero, is solely responsible for the creation. If you are a Nutella devotee, this is where you may pause to give thanks!
Unfortunately, I am not a fan or devotee of Nutella. This is the first time that I have publicly admitted this, so thank you for allowing me to share a personal confession with you! I don’t know why I don’t like Nutella. It’s seems like I should love it. I like hazelnuts. And I love chocolate. And I like the consistency of peanut butter. So it’s completely weird, but I just do not like it. Please don’t judge me. I know. I have bizarre tastebuds.
I was trying to think of something simple to make with it and I remembered that as a kid my brother was completely infatuated with no bake cookies. I think sometimes they are called Haystack Cookies. So with a few minor adjustments, I worked Nutella into the basic recipe. It’s a delicious after school treat or the perfect snack to squash the sweet cravings. Quick to put together with minimal ingredients and easy clean up make this a great recipe to whip up in the spur of the moment. Spread the Nutella Love and Enjoy ♥️
Fudgy Nutella No Bake Cookies
2 cups sugar
1/2 cup butter
1/4 cup unsweetened baking cocoa
1/2 cup milk
1 tsp vanilla
1/4 tsp sea salt
1/4 cup Nutella
1/4 cup peanut butter
3 cups oats
1/4 cup coconut (optional)
In a medium saucepan melt butter over medium heat. Add sugar, cocoa, and milk and mix well. Bring to a boil and stir continuously for 2 minutes. Remove from heat and stir in vanilla and salt. Then add Nutella, peanut butter, oats, and coconut if using. Stir to fully mix all ingredients. Allow to cool briefly. On a large baking sheet lined with wax paper, drop by large teaspoonfuls. Refrigerate.
**updated note** if you’d like to make this a bit healthier and vegan, feel free to swap coconut oil for butter and coconut milk for regular milk in this recipe.