No Bake Nutella Thumbprint Cookies
These super easy no bake Nutella thumbprint cookies are packed with sweet chocolate hazelnut flavor and made with oat flour (blended oats).
Ingredients
For the Cookie Dough
- 2 cups oat flour (about 2.5 cups old-fashioned oats*, finely blended)
- ½ cup Nutella (hazelnut spread)
- ½ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
For the Thumbprint Filling
- ⅔ cup chocolate chips (dark or semisweet)
- ¼ cup Nutella (hazelnut spread)
Instructions
- If making oat flour: pulse oats in blender in 15-second intervals until finely ground.
- Combine oat flour, Nutella, maple syrup, vanilla extract, and salt in a bowl and mix well.
- Line a sheet pan with parchment paper. Using a cookie scoop or measuring spoon, scoop about 1-1.5 tablespoons of dough*. Roll into a ball in your palms, then place on the sheet pan. Press down with your palm to flatten. Use a 1/2 teaspoon measuring spoon or your thumb to press down in the center of each cookie.
- In a separate, microwave-safe bowl, melt chocolate chips in 30-second intervals at 50% power, stirring between each interval, until smooth. Stir in the additional Nutella until combined. Spoon the mixture into a piping bag (or a Ziploc bag with a corner cut off) and pipe a small amount into the center of each cookie.
- Sprinkle on toppings if desired. Chill in the refrigerator for 15-20 minutes to set, then enjoy - or transfer cookies to an airtight container in the fridge to store. (You can eat them right away, but they'll be a bit messier!).
Notes
*Old-fashioned (rolled) oats are best here, but quick oats should also work. I don't recommend using steel-cut oats as they're thicker and denser.
**I used a ~1.25 Tablespoon cookie scoop and ended up with 16 cookies.
Serving & Storage Tips: These cookies are best enjoyed at room temperature. Set them on the counter 15-20 minutes before serving to soften them up. To store, keep the cookies in an airtight container in the fridge for up to 3 days.