Rating: 2.5 stars
214 Ratings
  • 5 star values: 26
  • 4 star values: 27
  • 3 star values: 62
  • 2 star values: 55
  • 1 star values: 44

Gallery

Credit: Joseph De Leo

Recipe Summary test

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes 30 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grind 2 cups of the oats in a food processor into a fine powder. Add the Nutella and salt and process until a smooth mixture forms. Add the remaining ⅔ cup of oats and pulse to combine.

    Advertisement
  • Roll level tablespoons of the dough into balls. Roll in the cocoa to coat. Repeat to coat evenly. Refrigerate for at least 1 hour and up to 5 days.

Chef's Notes

Storage suggestion: Keep the cookies refrigerated for about 5 days.

Storage suggestion: Keep the cookies refrigerated for about 5 days.

Nutrition Facts

112 calories; fat 5g; saturated fat 1g; sodium 22mg; protein 2g; carbohydrates 14g; sugars 9g; fiber 2g; iron 1mg; calcium 23mg.
Advertisement