1/3cupunsweetened almond milkor your favorite milk
pinchsea salt
1/2cupchocolate hazelnut spread
1teaspoonvanilla extract
1 1/2cupsquick or old fashioned rolled oats
Instructions
Add the butter, cocoa powder, sugar, milk and pinch of salt to a small sauce pan and heat over medium low until the butter melts. Increase the heat to medium and bring to a boil, stirring occasionally. Once the mixture has reached a rolling boil, boil for 1 minute. Remove from heat.
Add the chocolate hazelnut spread and vanilla to the pan and stir until smooth. Add the oats and stir until they're completely coated with the chocolate mixture.
Using a 1/2" cookie scoop, scoop the cookie mixture onto a baking sheet lined with waxed paper (each cookie should be about a heaping tablespoon), then flatten with the palm of your hand or the bottom of a glass. Sprinkle the cookies with chocolate sprinkles or mini chocolate chips and press gently.
Refrigerate the cookies for a minimum of 30 minutes or until set. Enjoy!
Notes
Total Time above includes 30 minute setting time for the cookies.
Cookies keep in an airtight container in the refrigerator for 5-7 days.