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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

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.

Find it online: https://thebananadiaries.com/single-serve-nutella-stuffed-oreo-double-chocolate-chip-cookie/