• Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Oil the paper with coconut oil. Set aside.
• In a large mixing bowl, add Nutella and coconut oil. Microwave for 30 seconds until the oil has melted.
• Stir with a silicone spatula until it looks like a smooth liquid chocolate spread.
• Stir in 1/2 cup of flour. When all this amount has been incorporated, it should look moist and still sticky.
• Add the remaining 1/4 cup of flour gradually, 1 tablespoon at a time, and stop when the Nutella cookie dough is soft, not sticky, and easy to gather into a cookie dough ball. It becomes more and more difficult to stir the flour at the end, so knead with your hand. I added the full 1/4 cup, but depending on how you measure the oil and Nutella. Three tablespoons might be enough.
• Divide the batter into eight even cookie dough balls. Roll them between your hands and place them on the baking sheet a few inches apart. They won't expand in the oven.
• Slightly press the cookies with your fingers, or the back of a fork to form a criss-cross pattern on top.
• Bake for 8-12 minutes or until brown and dry on the top and sides. Don't over-bake or the cookies get very dry.
• Cool down for 5 minutes on the cookie sheet, then cool on a wire rack.

Storage

• Store in a cookie jar for up to 5 days at room temperature or freeze for up to 3 months in zip-lock bags. Thaw at room temperature the day before.