This Nutella Oat Crunch No-Bake Cookies Recipe is a chewy and crunchy recipe, which is made with Nutella and quick-cook oats. It’s a straightforward recipe, ready in about 45 minutes.
Jump to RecipeNutella Oat Crunch No-Bake Cookies Recipe Ingredients
- 3 cups Quick Cook Oats
- 3 cups Cornflakes
- 1/2 cup Chocolate Chips
- 1 cup Nutella
- 1 cup Light Corn Syrup
- 3/4 cup Sugar
- 1/2 tsp. Hazelnut Extract (optional)
- 1/4 tsp. Kosher Salt
- Fleur De Sel, Or Another Flaky Sea Salt, For Sprinkling
How To Make Nutella Oat Crunch No-Bake Cookies Recipe
- Combine Dry Ingredients: In a very large bowl, mix together the quick-cook oats, cornflakes, and chocolate chips. Set aside.
- Make the Nutella Syrup: In a medium saucepan, combine the Nutella, light corn syrup, and sugar. Place over medium heat. Bring the mixture to a full, rolling boil, stirring occasionally.
- Finish the Syrup: As soon as it reaches a full boil, immediately remove the pan from the heat. Stir in the optional hazelnut extract and the kosher salt.
- Mix the Cookies: Working very quickly, pour the hot Nutella mixture over the oat and cornflake mixture in the large bowl. Stir with a spatula until everything is completely coated.
- Scoop and Set: Again, working quickly, use a 2-tablespoon cookie scoop to drop dollops of the mixture onto cookie sheets lined with waxed paper. Sprinkle the tops of the warm cookies with flaky sea salt.
- Cool and Store: Let the cookies cool and set up at room temperature for at least 30 minutes before handling or packaging.
Recipe Tips
- How do I get my no-bake cookies to set properly? The most important step is bringing the syrup mixture to a full, rolling boil. This ensures the sugar reaches the correct temperature to harden and set the cookies as they cool. Don’t boil it for too long, however, as that can make the cookies dry.
- Can I use a different cereal besides cornflakes? Yes, you can substitute another crunchy cereal like Rice Krispies or Chex. This will change the final texture, but the recipe will still work.
- What if I don’t have light corn syrup? You can substitute honey or maple syrup, but be aware that it will change the flavor and may result in a slightly softer-set cookie.
- Can I use old-fashioned rolled oats instead of quick-cook? Quick-cook oats are recommended for this no-bake recipe as they have a finer texture and will soften perfectly. Old-fashioned rolled oats can be used, but they will result in a much chewier, firmer cookie.
What To Serve With Nutella Oat Crunch No-Bake Cookies
These sweet, chewy, and crunchy cookies are a perfect treat on their own.
- With a tall, cold glass of milk.
- With a hot cup of coffee or espresso to balance the sweetness.
- Crumbled over a scoop of vanilla or hazelnut ice cream.
How To Store Nutella Oat Crunch No-Bake Cookies
Room Temperature: Store the cookies in an airtight container at room temperature, with layers of waxed paper between them to prevent sticking. They will stay fresh for up to one week. Freeze: Place the set cookies in a freezer-safe container or bag, separated by layers of waxed paper. They can be frozen for up to 3 months. Let them thaw at room temperature.
Nutella Oat Crunch No-Bake Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 230kcal
- Protein: 3g
- Fat: 10g
- Carbohydrates: 33g
- Sugar: 20g
- Sodium: 110mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Once the boiled sugar syrup is removed from the heat, it starts to cool and harden immediately. You need to mix and scoop the cookies quickly before the mixture becomes too stiff to work with.
Yes, you can substitute an equal amount of creamy peanut butter, almond butter, or sunflower seed butter. This will, of course, change the flavor profile of the cookies.
No, it is optional. The Nutella already provides a hazelnut flavor. The extract simply enhances and intensifies that hazelnut taste for a richer result.
Try More Recipes:
- Gesine Prado’s Pistachio Star Cookies Recipe
- Butterscotch Pudding Cookies
- Mexican Wedding Cookies Recipe
Nutella Oat Crunch No-Bake Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy36
servings15
minutes5
minutes230
kcalAn incredibly fast and easy no-bake cookie packed with the rich flavor of Nutella, the chewiness of oats, and the crunch of cornflakes, all finished with a sprinkle of sea salt.
Ingredients
3 cups Quick Cook Oats
3 cups Cornflakes
1/2 cup Chocolate Chips
1 cup Nutella
1 cup Light Corn Syrup
3/4 cup Sugar
1/2 tsp. Hazelnut Extract (optional)
Flaky sea salt for sprinkling
Directions
- In a large bowl, combine the oats, cornflakes, and chocolate chips.
- In a saucepan, bring the Nutella, corn syrup, and sugar to a full, rolling boil over medium heat.
- Immediately remove from the heat and stir in the salt and optional hazelnut extract.
- Working quickly, pour the hot Nutella mixture over the dry ingredients and stir until everything is fully coated.
- Quickly drop spoonfuls of the mixture onto waxed paper-lined cookie sheets.
- Sprinkle the tops with flaky sea salt and let the cookies set for at least 30 minutes.
Notes
- You must work very quickly once the syrup is boiled, as it will start to set up almost immediately.
- Bringing the sugar mixture to a full, rolling boil is the most important step to ensure the cookies set properly and are not sticky.
- Using a cookie scoop will help you portion the sticky mixture quickly and create uniform cookies.
- The sprinkle of flaky sea salt at the end is a crucial step that balances the sweetness and enhances the chocolate-hazelnut flavor.
