Line a large plate or tray with parchment paper and set aside.
In a large mixing bowl, combine your chocolate spread, syrup, and coconut flour. Mix until a smooth and thick batter remains. If the batter is too thick, add more syrup or some milk.
Using your hands, form small balls with the cookie dough. Place on the lined plate/tray and press into a small cookie shape. Place into the freezer to firm up.
Melt your chocolate chips of choice. Once melted, remove the cookies from the freezer. Using two forks, dip each cookie in the melted chocolate until completely covered. Refrigerate until the chocolate coating has firmed up.
* Keto maple syrup, maple syrup, agave nectar, and honey can be used. ** Any baking/meltable chocolate can be used. STORING TIPS: No bake Nutella Cookies can keep at room temperature, in a sealed container for up to 2 weeks. They are best kept refrigerated, for up to 2 months. They are freezer friendly for up to 6 months.