Print
Vegan Nutella Cookies Recipe
A rich soft bake nutella cookies recipe - triple chocolate with chunks of hazelnut, the ultimate afternoon snack for a chocolate lover.
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time (optional) 15 minutes
Total Time 38 minutes
Servings 10
Calories 190 kcal
Ingredients
- 1 cup oat flour GF if necessary
- ¼ cup vegan butter
- ¼ cup dairy free chocolate hazelnut spread
- ½ cup light brown sugar
- 2 heaped tbsp cocoa powder
- ¼ cup high percentage cocoa dark chocolate
- 30 g hazelnuts
- 1-2 tbsp non-dairy milk of your choice
Instructions
-
Preheat oven to 180°c and line a baking tray with greaseproof paper, you may need two trays.
-
Add the chocolate spread and vegan butter to a food processor along with the sugar and mix until fully combined. Slowly add in the flour and cocoa powder and mix until a ball of dough starts to form. Add the milk if necessary.
-
Take half of the hazelnuts, add those in and pulse a few times until it looks like you’ve stirred in some chopped hazelnuts. If you have chocolate chips, stir those in now. If you have a block of chocolate, pulse that in the same way you did the hazelnuts.
-
Split your dough mix into 10 equal sized servings, roughly one heaped tbsp each, then shape into cookies using your hands. Alternatively, place the dough in the fridge for 15-20 minutes to chill and make it easier to shape, if you’d prefer/ if your dough is too sticky.
-
Once they’re in your desired shapes, place on a lined baking tray, place a hazelnut on top of each cookie and cook for 12-15 minutes.