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vegan nutella cookies
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4.67 from 3 votes

Vegan Nutella Cookies

Vegan "Nutella" cookies, packed with chocolate chips and stuffed with Vego - an insanely good vegan chocolate hazelnut spread!
Prep Time1 hr
Cook Time20 mins
Freezing time3 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: English
Keyword: vegan nutella cookies
Servings: 6
Calories: 687kcal
Author: Richard Makin

Equipment

  • Cookie scoop

Ingredients

  • 6 tbsp vego (vegan nutella)
  • 1 tbsp chia seeds/linseed (+ 3 tbsp water)
  • 115 g vegan butter (melted)
  • 50 g light brown sugar
  • 50 g dark brown sugar
  • 75 g caster sugar
  • 1 tsp vanilla bean paste
  • 175 g plain white flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 90 g vegan dark chocolate (minimum 60% cacao - very roughly chopped)
  • pinch flaky sea salt
  • 60 g hazelnuts (roughly chopped)

Instructions

  • Scoop out the six tbsps of Vego onto a baking tray, lined with baking parchment. If you have the silpat mould listed above, use this instead. Place in the freezer for a minimum of 3 hours.
  • Once the Vego is frozen solid, preheat the oven to 170c. Line a cookie sheet with baking parchment.
  • Place the chia seeds or linseeds into a spice grinder or high-speed blender. Pulse until the seeds are finely ground. Remove from the grinder and place in a small bowl. Top with the water and mix well. Leave to thicken.
  • To a medium bowl add the melted vegan butter, thickened chia/linseed, sugars and vanilla bean paste. Use a whisk to beat them together until very smooth.
  • In another medium sized bowl, sieve together the flour, baking powder and baking soda. Add the butter mixture to the flour mixture and beat until combined with a stiff spatula or wooden spoon.
  • Add the chopped dark chocolate and mix to combine. Place the cookie dough in the fridge to chill for half 30 minutes)
  • After 30 minutes, remove the cookie dough from the fridge and the Vego from the freezer. Working quickly (as the Vego warms very quickly) and using a ???? size cookie scoop, take a scoop of cookie dough and place it on the prepared baking sheet.
  • Top the scoop of cookie dough with a frozen scoop of Vego and top that with another scoop of cookie dough. Carefully push the top layer of cookie dough around the Vego to make sure it's completely surrounded with dough and everything is roughly ball shaped.
  • Carefully dunk the ball of dough into your chopped hazelnuts, return it to the baking sheet and sprinkle with a little flaky sea salt.
  • Repeat this process 5 more times. Bake the cookies at 170c for 17-20 minutes or until the hazelnuts and the surface of the cookie are starting to brown slightly.
  • Remove from the oven and immediately transfer the sheet of baking parchment beneath the cookies onto a wire cooling rack. Leave to cool for at least 30 minutes before serving.

Nutrition

Calories: 687kcal | Carbohydrates: 86g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 1mg | Sodium: 213mg | Potassium: 396mg | Fiber: 5g | Sugar: 55g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 4mg