1. Add the butter, xylitol, milk, cocoa powder, and vanilla extract to a pot. Heat up so the butter can melt and mix well, then bring to a boil. Let bubble for a minute to thicken, then add the peanut butter and mix until well combined. Add the oats and chopped hazelnuts and mix in. Remove from the heat.

 

2. Line a baking sheet with baking parchment and drop small amounts of the mixture on the baking sheet – using a cookie scoop works best here. Shape into cookies and let cool down and set for about 2 hours before serving. If your kitchen is warm you might want to do that in the fridge. Store in a cool place.