In a saucepan combine the vegan “butter”, goat milk, white sugar and cocoa powder.
Heat on medium heat and stir.
Continue stirring and add the Nutella and vanilla.
Bring mixture up to a boil and then remove from the heat.
In a small bowl whisk the hazelnuts, oats and salt.
Add the hazelnut mixture to the saucepan and stir until combined.
Use a small ice cream scoop to make balls of the chocolate cookie.
DO this while the mixture is still warm.
Place balls on a parchment lined small cookie sheet and then place in refrigerator to set.
*I bought de-skinned hazelnuts at the Italian Store and toasted the nuts in a frying pan on medium heat on the stove. I let the hazelnuts cool before putting them in my mini food processor and chopping them finely.