This GIANT dairy-free Nutella-stuffed Oreo double chocolate chip cookie is everything that a bakery cookie aspires to be in one single serve cookie- and you don’t even need any eggs nor butter to make it (so yeah, it’s vegan!!)!

giant single serve nutella oreo double chocolate chip cookie on a plate
  • Ridiculously easy: We’re talking using a tablespoon to measure everything, and a spoon or silicone spatula to mix it.
  • Quick to bake: It’s ready in about 28 minutes start to finish. No need to wait for butter to come to room temperature or anything!
  • Tastes like a soft, chewy brownie in cookie form: AND with loads of (dairy free) milk’s favorite cookie 😉 and dairy-free nocciolata?! This is my favorite cookie ever (okay, and my single serve chocolate chip cookie and single serve double chocolate chip cookie!).
  • No eggs nor dairy required: This single serve double chocolate chip cookie is truly and undetectably vegan. You’re going to be obsessed!
  • The perfect answer to all of your cravings: Honestly, I wish I didn’t really know about this recipe because it’s a little *too* easy, if you know what I mean!!!
giant single serve nutella oreo double chocolate chip cookie broken in half and stacked on a plate

When testing this recipe, I wanted to ensure that we’re still maintaining the integrity of the cookie while ensuring the Nutella filling stayed molten.

That’s why we’re freezing the dairy free nocciolata first so that when the cookie bakes, the Nutella will become just soft and molten, all while the cookie is fully baked through.

making the cookie dough
cookie before baking

I tested this cookie recipe baking right away verses chilling for a few minutes in the fridge. The difference was very minimal and honestly will fall to preference:

  • If you want a thicker cookie: Chill the cookie for 5 minutes in the freezer while the oven finishes preheating.
  • If you want a standard cookie (there’s no way this cookie will ever be pancake-thin lol): You can just freeze the Nutella before forming your cookie. The cold Nutella will start to chill the dough anyways and help maintain its integrity and shape while baking.

What if I can’t find vegan butter?

I recommend using avocado shortening and a little sea salt. This will help add a bit more flavor to the cookie while helping it spread. It’s not ideal, and please know that the best option will be with vegan butter. But if you can’t find the vegan butter, then this is the next best option!

Third best option is coconut oil, but I’m truly not the biggest fan of how coconut oil makes cookies spread (or really NOT spread).

giant single serve nutella oreo double chocolate chip cookie on a plate

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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giant single serve nutella oreo double chocolate chip cookie on a plate

Single Serve ‘Nutella’ Stuffed Oreo Double Chocolate Chip Cookie- No eggs, No dairy!

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 18
  • Total Time: 23 minutes
  • Yield: 1 large cookie 1x
  • Category: Cookies, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy-Free, Vegan, Vegetarian
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Description

This GIANT dairy-free Nutella-stuffed Oreo double chocolate chip cookie is everything that a bakery cookie aspires to be in one single serve cookie- and you don’t even need any eggs nor butter to make it (so yeah, it’s vegan!!)!

Ingredients

Scale
  • 1 heaping tbsp dairy free nocciolata*
  • 1–2 vegan chocolate creme-filled cookies*
  • 1 tbsp (24 g) melted vegan butter
  • 1 tsp dairy free yogurt
  • 1 1/2 tbsp granulated sugar
  • 1 tbsp packed brown sugar
  • 1/4 tsp vanilla extract
  • 3 tbsp (33 g) all purpose flour OR gluten free 1:1 baking flour*
  • 1 tbsp (10 g) Dutch-process cocoa powder
  • 1/8 tsp baking soda
  • Pinch of sea salt
  • 2 tbsp+ vegan chocolate chips and/or chopped dark chocolate

Instructions

  1. Prep: Preheat the oven to 350F, and line a baking sheet with parchment paper. Place a piece of parchment paper onto a small plate and place the dairy-free Nutella onto the parchment paper. Place the plate into the freezer to chill while we make our cookie dough.
  2. Make the cookie dough: Whisk together (you can use a fork!) the vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla extract. Then add in the cocoa powder, baking soda, and sea salt and mix again.  Finally, add in the flour. Use a silicone spatula and gently fold in the dry ingredients until you have a consistent dough.
  3. Fold in the chocolate chips: Fold in the chocolate and chopped Oreo cookies here.
  4. Scoop the cookie dough: Take a medium cookie scoop (about 1.5 tbsp), and scoop one scoop of cookie dough onto the prepared baking sheet. Then place the frozen Nutella in the middle of the dough, and scoop the remaining cookie dough on top. 
  5. Chill: Chill the cookie for 5-8 minutes in the freezer before baking if desired. See blog post for notes.
  6. Bake: Once chilled, place the baking sheet into the oven to bake for 18 minutes.
  7. Enjoy! Remove from the oven, and allow the cookie to cool for 5-10 minutes on the pan. The bottom will still be soft right after baking, so let the cookie cool to firm the bottom more. Sprinkle with sea salt if desired, and enjoy!

Notes

Dairy-free nocciolata: I use Rigoni di Assiago’s dairy-free nocciolata, but you can use any dairy-free Nutella-like spread. Or make your own vegan Nutella here!

Vegan oreos: I use Back to Nature’s chocolate creme-filled cookies.

Flour: This will work with all-purpose flour or a gluten-free flour that contains xanthan gum.