Description
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
Ingredients
Units
Scale
- 250g plain flour
- 1tsp baking powder
- 225g vegan butter
- 100g caster sugar
- 100g dark brown sugar
- 200g vegan chocolate chips
- 1 jar vegan Nutella
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
- With the mixer on low add the vanilla extract.
- Add the flour and baking powder to the bowl and mix on low until just combined. Add the vegan chocolate chips and mix until just combined.
- Line a large baking tray with parchment and set aside. Weigh out 100g of dough per cookie. Using lightly floured hands flatten each cookie dough ball into a disc, bring the sides up slightly to make a cup type shape and add a tablespoon of vegan Nutella to the middle of each ‘cup’ and carefully close the cookie dough around the chocolate spread. Shape each cookie into an egg* This can be a bit fiddly but once you’ve got the hang of it, it’s easy peasy! Place the prepared cookies on the lined tray. Continue until you’ve used all of your dough, cover the cookie dough balls with cling film and refrigerate for at least 1 hour or preferably, overnight.
- Preheat oven to 170C and line an extra baking tray with parchment. Place the cookies on the prepared trays 2″ apart and bake for 14-15 minutes until golden and slightly crisp around the edges.
- Allow to cool on the tray for 5 minutes before transferring to a wire rack until completely cool. Or enjoy them warm, I do!
Notes
* Shaping the cookies into an egg gives you a thicker cookie when baked.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Vegan
- Method: Baking
- Cuisine: British