Coconut Nutella No Bake Cookies Recipe 445

NO BAKE NUTELLA COOKIES

Steps:

• Add sugar, butter, and milk to a large saucepan and bring to a roiling boil over medium heat, stirring often. Let it boil for 1 minute, stirring constantly.
• Remove from heat and immediately stir in the Nutella, cocoa powder, vanilla, and salt until well combined. Gently stir in the oats until well coated.
• Scoop or drop by the spoonful onto lined baking sheets and allow them to set at room temperature until cooled and hardened, about 1 hour.

NUTELLA NO BAKE COOKIES RECIPE

Steps:

• In a saucepan, combine butter, milk, sugar, and cocoa powder and heat over medium heat. Bring to a rolling boil and let boil for one minute. Remove your saucepan from the heat.
• Add Nutella and vanilla to hot mixture and stir until combined. Add oats and stir until completely incorporated.
• Drop by spoonfuls onto baking sheets lined with wax paper. Let cool (or you can eat them all warm and gooey- that's yummy too!).

NO-BAKE NUTELLA® OATMEAL COOKIES

Steps:

• Combine sugar, butter, milk, and cocoa in a saucepan over medium heat until they are a smooth liquid. Bring to a rolling boil; continue to boil for at least 1 minute.
• Remove from heat and stir in chocolate-hazelnut spread and vanilla extract until dissolved. Return the pot to the still-warm burner, or the lowest setting on gas stove, and add oats. Mix well.
• Leave the pot on the warm burner while you drop cookies by heaping spoonfuls onto wax paper. Let set and serve.

CHOCOLATE NUTELLA NO BAKE COOKIES

Steps:

• Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute.
• Remove from heat.
• Stir in vanilla, salt, peanut butter, Nutella, oats, and coconut (start with the 1/4 cup coconut and add more up to 1/2 cup to desired consistancy. (I end up using around 1/3 cup).
• Stir until well-combined.
• Drop by teaspoon on wax paper and refrigerate tocool completely.
• Eat!

COCONUT NUTELLA NO BAKE COOKIES RECIPE - (4.4/5)

Steps:

• .In a medium bowl, mix together oats, hazelnuts and shredded coconut. Set aside. In a small saucepan over medium heat, combine coconut oil, honey, cocoa and coconut milk. Stir until all is melted. Bring to a boil while stirring constantly. Once a boil has been reached, boil the mixture for 1 minute stirring frequently. Remove from heat and stir in Nutella, vanilla and salt until smooth. Pour this mixture over the oats and stir until completely moistened. Drop by tablespoon onto parchment paper or Silpat and sprinkle the tops with additional shredded coconut, if desired. Refrigerate at least 30 minutes before serving. Store cookies in an airtight container in the refrigerator.