Here’s a new slightly modified version of my chocolate chip cookies, this time with Nutella! If you don’t want to buy or have vegan hazelnut/chocolate spread, then regular spread works as well (e.g. Nutella).
The longer you bake these, the more the spread will soak into the cookies. Consequently, you wont have a soft middle of Nutella. I promise that it will taste heavenly either way!
The amount of hazelnut/chocolate spread put in each cookie, is of cause also very individual, so it is a good idea to buy a little too much in order to make sure, that you have enough, if you prefer a cookie with A LOT of spread – and remember to taste the first batch from the oven before making the rest in order to be able to adjust the amount of spread!
Vegan Cookies With Nutella
Ingredients
- 7 tbsp flaxseed
- 18 tbsp water about 1 dl
- 80 g sugar
- 300 g brown sugar
- 2 tsp vanilla extract
- 150 g vegan butter
- 2 tsp baking powder
- 365 g flour
- 2 tbsp cocoa powder
- 110 g coconut desiccated
- 150 g vegan dark chocolate minimum 60% cocoa
- 1 glass of vegan hazelnut and chocolate spread (e.g. nutella) about 500 g
Instructions
- Blend the flaxseeds and soak with water for about 5 min
- Whisk together flaxseeds, sugar, brown sugar, and vanilla in a bowl
- Chop the butter and whisk it with the rest of the dough
- Stir the dry ingredients in the dough: Baking powder, flour, cocoa, and coconut
- Chop the chocolate (into medium pieces) and add it to the dough
- Form balls at the size of tennis balls and squeeze the balls flat with your hand. Put a spoonful of hazelnut spread on each piece of flat dough and fold it, so the hazelnut spread is in the middle of the ball. Put the dough on a piece of baking paper and push lightly till the cookie becomes flat
- Bake the cookies in the middle of the oven at 180° C for 12-15 min
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