This recipe is a modification of my aunt Vicki's no-bake PB Oatmeal cookies. Here's the link to that: PB No-Bake Oatmeal Cookies . Instead of peanut butter, I decided to use Nutella, added a bit of instant coffee crystals, topped them with white chocolate chips, and viola! Awesomeness!
Here's a link to the Nutella Q&A webpage that states Nutella is GF: NUTELLA Q & A
Now, I've got to be honest. Unless you keep these in the fridge overnight, these cookies will not become even close to being solid. However, they're still ridiculously good, kinda like truffles, and chocolatey fingers and smiles never hurt anyone. This recipe is still a work in progress, so if you want to ensure that you'll have solid cookies, add half peanut butter and half Nutella, or add 1/2 cup ground almonds to the mix. And you could always throw them in the freezer for a chocolatey cold summer treat:)
However you make these is irrelevant to how much you're going to love them!
2 cups sugar
1 stick butter
1/2 cup milk
1 tsp pure vanilla extract
1 tsp instant coffee
3 tblsp cocoa
3 cups certified GF oatmeal
1/2 cup Nutella (or 1/4 cup Nutella / 1/4 cup peanut butter)
white chocolate chips for adornment
Put all the ingredients, except for the Nutella and Oatmeal in a saucepan.
Heat over Medium-Low heat, stirring frequently until all ingredients are thoroughly incorporated.
Add the Nutella (or Nutella/peanut butter combo) and stir around until mixed.
Remove from heat and add the oatmeal, mix well and let sit for 10-15 minutes.
Using a one-inch ice cream scooper (or spoon), drop cookies onto a non-stick cookie sheet or on wax paper.
Place cookies in refrigerator (or freezer) until cooled.