Giant Oatmeal Nutella Cookies


by: Muttley_30

I used Oxfam Hazelnut Spread - it's the only one I could find that was made with sustainable Palm Oil. I also substituted brown sugar for Coconut Sugar because it's low gi.


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serves: 8

55g unsalted butter

1/2 cup firmly packed brown sugar

1 egg, lightly beaten

150g Nutella

1 cup plain flour

1 cup rolled oats

1/2 tsp bicarbonate of soda

1/2 tsp salt

Nutrition Facts
Giant Oatmeal Nutella Cookies

Servings Per Recipe: 8

Amount per Serving

Calories: 344

  • Total Fat: 13.2 g
  •     Saturated Fat: 9.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 35.2 mg
  • Sodium: 248 mg
  • Total Carbs: 50 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 23.5 g
  • Protein: 6.7 g

how is this calculated?

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1.  Preheat oven to 180°C.

2.  Line two large baking trays with baking paper.

3.  Cream the butter with the sugar until light and fluffy.

4.  Beat in the egg, then the Nutella, until the mixture is smooth.

5.  Stir in the flour, oats, bicarbonate of soda and salt.

6.  Drop 4 generously heaped tablespoons of dough onto each baking tray, leaving at least 7cm space between each to allow for spreading.

7.  Sprinkle with the hazelnuts.

8.  Bake for 15-17 minutes, until dry-looking and covered with even cracks.

9.  Leave to cool and firm up on the baking trays for 2 minutes before carefully peeling away from the paper.

10.  Cool on a wire rack and serve.

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