Vegan Nutella Cookies
Indulge in the ultimate dairy-free dessert with these rich, chewy Vegan Nutella Cookies! Made from scratch with homemade vegan Nutella crafted from toasted hazelnuts, unsweetened cocoa powder, and a touch of maple syrup, these cookies are loaded with chocolatey, nutty goodness. They're sweetened naturally with coconut sugar and applesauce, making them a wholesome treat that doesn't compromise on flavor. These plant-based cookies are soft in the center with a perfect golden edge, featuring luscious swirls of hazelnut-chocolate throughout the dough. Ready in under an hour, they're a must-try for anyone craving a decadent vegan-friendly snack. Perfect for sharing (or not!), these cookies pair beautifully with a cold glass of almond milk.
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Recipe Information
Ingredients
- 1 cup Raw hazelnuts
- 3 tablespoons Unsweetened cocoa powder
- 1 tablespoon Maple syrup
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 cup Coconut sugar
- 0.5 cup Unsweetened almond milk
- 0.25 cup Applesauce
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread the raw hazelnuts on a separate baking sheet and toast them in the preheated oven for 10 minutes or until slightly golden and fragrant.
Allow the hazelnuts to cool slightly, then transfer them to a clean kitchen towel. Rub the hazelnuts to remove most of the skins.
Place the skinned hazelnuts in a food processor and blend until they turn into a creamy hazelnut butter, scraping down the sides as needed.
Add the cocoa powder, maple syrup, coconut oil, vanilla extract, and salt to the food processor. Blend until well combined and smooth. This makes the vegan Nutella.
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, mix the coconut sugar, almond milk, and applesauce until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the homemade vegan Nutella into the cookie dough, leaving large swirls.
Use a tablespoon to scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are set and the centers appear slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 144.6 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 418 mg | 32% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
