Vegan Nutella Stuffed Cookies

These Vegan Nutella Stuffed Cookies are truly to die for! A rich dark brown sugar cookie dough studded with vegan chocolate chips and stuffed with vegan Nutella. Eat them warm and cry with joy!

I’m not kidding guys, this one! This is it, my new favourite recipe! Hold onto your socks because they’re about to be knocked right off your feet. I must have made about 10 batches of these cookies until I finally nailed it but man alive was it worth the effort. These cookies are about to rocket right to the top of your request list, once you try them you won’t be able to stop.

How to get your cookies nice and round:

This is my favourite trick when making cookies, it’s so simple and creates the most perfectly uniform bakes. Simply take a round cookie cutter or a bowl slightly larger than the diameter of your cookies, place over the top of a single cookie then make a circular motion, scooting the cookie around the inside of the cutter. There’s tonnes of videos about this online if you’re unsure.

Here’s what you’re going to need:

• Vegan Butter – You can get blocks of vegan butter in most supermarkets now, Flora do an excellent one.
• Dark Brown Sugar – I prefer to use dark brown sugar as it gives a deep caramel flavour and a delicious chewy texture to the cookie bars. You can use light brown in place if you prefer a more subtle flavour.
• Caster Sugar – Caster, or superfine sugar adds stability to the cookie.
• Vanilla Extract – The best quality you can afford.
• Plain Flour – Also known as self raising flour.
• Vegan Chocolate Chips – You can use a bar of vegan chocolate, chopped up into small pieces or you can use vegan chocolate chips. Both of these are easy to find in most major supermarkets.
• Vegan Nutella – You can get a vegan version of Nutella in most supermarkets. Tesco and M&S do a great one. Or if you’re lucky, you can find the real deal but I’m yet to snag a jar!

Tips for making Vegan Nutella Stuffed Cookies:

• Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie. Don’t use a baking spread here or your cookies will spread too much.
• Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour and texture will change slightly.
• Forming – Forming the cookies can be a bit of a pain but once you get the hang of it, it’s really simple. The main thing to remember is start with lightly floured hands, this will make your life much easier. Re-flour your hands between each cookie.
• Nutella – To make life a little easier you can freeze tablespoons of Nutella on a baking tray before adding it to the centre of each cookie. I’m just never that organised.
• Chilling – You can get away with chilling these cookies for only 30 minutes before baking but chilling your cookie dough for up to 24 hours is the optimum time. This will help the flavour develop and give you much deeper taste. I like to make my dough the day before I want to bake them. Just leave them on the counter for 30 minutes before baking if chilled overnight.
• Freezing – You can freeze this cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
• Portioning out the dough – This is quite a sticky dough which makes rolling the cookies out by hand a bit of a chore. I like to use a small ice cream scoop to portion them out. I weigh one out to get the feel for how much dough to scoop and off I go.
• Filling the cookies – Now I’m not gonna lie, this is a bit of a messy step so just go with it. It really helps to lightly flour your hands between each cookie, trust me. Scoop out your ball of dough and flatten out it in the palm of your hand. Add the caramel to the centre of the disc and form the dough back into a ball around the gooey middle. Don’t worry if a little leaks out, it’s all part of their charm.

More Vegan Recipes:

Vegan Raspberry Nutella Brownies // Vegan Oreo Brownies // Vegan Biscoff Cake // Vegan Lemon Drizzle Cake // Vegan Linzer Cookies // Vegan Apple Pie Blondies

Print