Riri's RecipesThese vegan ‘Nutella’ stuffed chocolate chip cookies don’t even need an introduction. They truly speak for themselves. These cookies are absolutely delicious, mouth-watering, and will have everyone you serve them to saying they cannot believe these cookies are vegan! They are made all in one bowl with just 10 simple ingredients you most probably already have in your pantry. The chocolate-filled centre when you break the cookie in half is what makes them so mouth watering.
Ingredients you will need to make these ‘Nutella’ stuffed chocolate chip cookies
- Vegan Butter. Any brand will work, just make sure to melt it before adding it to your mixing bowl.
- Brown Sugar. Ensure that it is packed into your measuring cup/spoon before adding it in with your butter and white sugar.
- Granulated White Sugar. To mix in with the butter and brown sugar. Mixing these together will help the cookie to spread, while still maintaining its shape.
- Ground Flaxseeds. This will be mixed in with 6 tablespoons of warm water to create our vegan ‘egg’. It will create a gooey texture resembling an egg, to help bind all ingredients together.
- Vanilla Extract. For that delicious added flavour.
- Salt. Add a pinch to enhance all of the sweet flavours in this cookie.
- All-Purpose Flour. Make sure to use the spoon and level method when measuring the flour so you do not overpack it in your measuring cup. Simply spoon the flour into your measuring cup, and use a knife to level off any remaining flour. Do not tap the measuring cup to pack in the flour, this will make the cookies too dense.
- Baking Powder + Baking Soda. To help these cookies rise and become fluffy when baking!
- Chocolate Chips. Because it wouldn’t be cookies without some chocolate chips!
- Chocolate Spread. You can use any chocolate spread of your choice, or even a homemade version if you prefer. I used a dairy-free chocolate spread, called Nocciolata! (not sponsored, just sharing the brand I used!*)
Tips on making these delicious vegan ‘Nutella’ stuffed chocolate chip cookies
- Use a hand/stand mixer to cream together the butter and sugars. I prefer this to a whisk for certain recipes, because it ensures you get any potential clumps of brown sugar. It makes the texture extremely smooth so that once you add in your dry ingredients, you know there will not be any sugar pieces remaining.
- Refrigerate your cookie dough for one hour. I know we all don’t like waiting for cookie dough to chill, but it is essential for these! It helps enhance all of the delicious flavours in the cookie, and also prevents the cookie from spreading out too much while baking. I’ve tested refrigerating for just 30 minutes and it works as well, but I found that one hour gives the best results.
- Use a very small teaspoon to add the chocolate spread in your cookies. You don’t want to overstuff the cookies in case it bursts through while baking. I’d recommend using a small espresso spoon to scoop the chocolate in the cookie. Also note that it may be a bit tricky to add in the chocolate spread to the cookie, but you don’t need to freeze it in balls beforehand! Just spread it onto the cookie dough and it will do the trick!
How to store these ‘Nutella’ stuffed cookies
Place these cookies in an airtight container and store in the fridge for one to two weeks. You can also freeze these cookies for one month.
Craving more?
- On a chocolate kick? My Vegan Chocolate Pistachio Biscotti are exactly what you need. Easy to make while looking super fancy, and having such a rich flavour with an added crunch from the pistachios.
- If you’re looking for more cookie recipes, may I introduce to you my Vegan Salted Caramel Cookies. They are so chewy, soft, and have an ooey gooey exterior from the drizzled caramel sauce.
- My Vegan Hot Chocolate Cookies are a close contender to the most decadent cookies I’ve made! Stuffed with a gooey marshmallow centre, these cookies are bound to be devoured within minutes. They’re so simple to make and perfect to whip up for friends and family!
Vegan “Nutella” Stuffed Chocolate Chip Cookies
These vegan 'Nutella' stuffed chocolate chip cookies don't even need an introduction. They truly speak for themselves. These cookies are absolutely delicious, mouth-watering, and will have everyone you serve them to saying they cannot believe these cookies are vegan! They are made all in one bowl with just 10 simple ingredients you most probably already have in your pantry.
Ingredients
- 1/2 cup + 2 tbsp vegan butter, melted
- 1/2 cup brown sugar, packed
- 4 tbsp granulated white sugar
- 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups + 2 tbsp all-purpose flour (spoon and level method)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- 1 tsp chocolate spread, to stuff in each cookie
Instructions
- Preheat oven to 350℉.
- Line a baking tray with parchment paper and set aside.
- In a small bowl, prepare your flax egg by combining ground flaxseeds with warm water. Set aside for 5 minutes.
- To a medium-sized bowl, cream together softened vegan butter brown sugar and white sugar with a hand mixer until smooth and creamy.
- Add in your prepared flax eggs, vanilla extract, salt, baking powder, baking soda, and flour and mix with a hand mixer until well combined.
- Fold in chocolate chips with a spatula until evenly distributed in the cookie dough. Refrigerate for 1 hour.
- Once dough has chilled, scoop with a cookie scooper (45 ml size, equal to 3 tbsp) and flatten the dough in one hand.
- Use a small teaspoon to scoop your chocolate spread, then add it to the centre of the flattened cookie dough.
- Begin to pinch the dough together, then roll the cookie into a ball and place on your lined baking tray. Ensure there is no chocolate coming out of the cookie.
- Place cookies about 2.5 inches apart and bake for 14 minutes, or until cookies have flattened. It's okay if they look a little raw/soft, they will continue baking once removed from the oven.
- Let cool for 10-15 minutes and optionally add flaky salt to top before enjoying.
Notes
How to store: Place in an airtight container in the fridge for up to 1-2 weeks.
Place in an airtight container in the freezer for up to one month.
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