Vegan nutella stuffed peanut butter cookies will become your go-to cookie recipe! They are so easy to make and are gluten-free! They are also made with my easy vegan homemade nutella recipe. These cookies are so soft and chewy, and have a delicious hazelnut chocolate filling. Once you have one cookie, you won’t be able to stop!
Nothing is better than a stuffed cookie with some chocolate hazelnut spread. Especially when the cookie is so chewy and soft and then you have a smooth hazelnut spread stuffed inside your cookie. What’s even better is that this cookie recipe is perfect for anyone that is gluten intolerant. The cookie is made with superfine blanched almond flour, which is what gives it that soft texture.
Ingredients needed to make these vegan nutella stuffed peanut butter cookies
For the dry ingredients you will need superfine blanched almond flour (I use the Costco Kirkland brand). You will also need baking powder, baking soda, and salt.
Tips on making your vegan nutella stuffed peanut butter cookies
- Make your homemade nutella spread first. I have the recipe for my easy homemade vegan nutella in another blog post so you can make that first, roll up the nutella into balls by scooping with a teaspoon, and place in the freezer for about 15-20 minutes to harden while you make your cookies.
- Mix in flax egg, peanut butter, and maple syrup first. Make sure you add and mix your wet ingredients in a bowl first with a hand mixer before adding in the dry ingredients. You can continue to use your hand mixer to mix in the salt, baking powder, and baking soda.
- Fold in almond flour with a spatula. Once you mix in all of your ingredients with your hand mixer, use a spatula to mix in your almond flour. You want to make sure the dough is soft but can form a ball once you mix in all of the flour.
- Use a tablespoon to grab your dough and flatten dough before adding nutella. Once you make your dough and the nutella has hardened in the freezer, scoop your dough with a tablespoon and pat it down flatly on your hand. Once the dough is flat, place your ball of nutella in the middle of the cookie dough and grab the edges of the cookie and cover the ball of nutella. You can roll out the dough like a meatball once you place the nutella in the cookie dough, then place it on your parchment paper and pat it down lightly to flatten your cookie slightly.
- Bake for 11 minutes. Do not over-bake your cookies! You want to make sure they stay soft after you’ve cooked them.
How to store your stuffed peanut butter cookies
You can place these cookies in an air tight container and keep them out on your counter for about 3-4 days. You can also refrigerate them in a container for about one week. If you want to freeze these cookies, you can do so by placing them in an air tight container and putting them in the freezer for up to one month.
Vegan Nutella Stuffed Peanut Butter Cookies
- 1 flax egg (1 tbsp flax seeds + 3 tbsp warm water)
- 1/4 cup smooth natural peanut butter
- 1/4 cup maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- pinch salt (pink salt, sea salt, etc. anything works!)
- 2 cups blanched superfine almond flour
For the homemade vegan nutella
- Make your easy homemade vegan nutella recipe first. Roll out 17 balls of your nutella using a teaspoon.
- Place nutella balls on a small baking tray and place in the freezer to harden for about 15-20 minutes while you make your cookie dough.
For the peanut butter cookie dough
- Preheat oven to 350ºF.
- Line a large baking tray with parchment paper or a silicone baking mat and set aside.
- In a small bowl, prepare your flax egg by combining 1 tbsp of flax seeds with 3 tbsp warm water. Let sit for 5 minutes.
- In a medium sized bowl, add in flax egg, maple syrup, and peanut butter and mix with a hand mixer.
- Next, add in baking powder, baking soda, and salt and mix well.
- Fold in almond flour with a spatula. Dough should be soft and sticking together.
For the nutella stuffed peanut butter cookie
- Using a tablespoon, scoop out cookie dough and place on your hand. Flatten dough on your hand and place a ball of your hazelnut spread in the middle of the cookie. Roll up the cookie in your hand to ensure cookie dough hides the ball of nutella.
- Place nutella stuffed cookie on baking tray and flatten slightly.
- Repeat two previous steps for the remaining cookies.
- Bake cookies for 11 minutes at 350ºF.
- Remove cookies from oven and let cool for 15-20 minutes before transferring to an airtight container.
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