These gooey vegan Nutella stuffed chocolate chip cookies are downright addictive and completely dairy free, egg free, and refined sugar free! With chewy edges and a soft center, it’s the perfect chocolatey bite!
These vegan Nutella stuffed chocolate chip cookies are my new favorite thing. I’m serious. Even Jared agreed.
That’s how you KNOW it’s good. You can’t even tell that they’re vegan nor refined sugar free, yet they taste out of this world good!
I mean, who doesn’t love giant Nutella stuffed cookies?! And when I say giant, I mean, these cookies are CRAZY big! This recipe makes about 12 extra large Nutella stuffed chocolate chip cookies, and you’re not going to want to share one single bite 😉
I really don’t mean to toot my own horn or anything…I feel like I do that a lot on here…but I mean, I just cannot get over how addictive these guys are! The idea came to me when Jared was telling me about when his grandma (Mimi) and grandpa (Papa) came to visit, they would always bring these giant chocolate-stuffed chocolate chip cookies.
They sounded so good. Chewy edges and deliciously soft on the inside, I had to figure out how to make them. By why not take it a step further and swap out the chocolate for Nutella?! That’s a thing right?!
Apparently, it’s a BIG thing. Nutella stuffed chocolate chip cookies are actually quite popular!
So while I wasn’t so original in coming up with that idea, I thought I’d put my own spin on these Nutella stuffed cookies and make them vegan Nutella chocolate chip cookies!
Wait…but how in the heck do I make vegan Nutella stuffed chocolate chip cookies!? Well, there was quite a bit of testing to be had in my kitchen! (Sorry, Jared, but I did in fact clean up my mess, I swear!). I had made some vegan cookies before, but they always had flax or chia seed in them to help with binding.
This go-around, I wanted no funky ingredients- just simple ingredients you can find in any kitchen! Of course, I’m a huge fan of sprouted and spelt flours, so that’s what I reference in this recipe for Nutella stuffed cookies, but feel free to use whatever you have on hand! I want these cookies to be easy for you!
You can even make these vegan Nutella stuffed chocolate chip cookies gluten free too! Just sub in a 1:1 gluten free blend! I’ll explain why some flours didn’t work in the ingredients section below 😉
So, speaking of which, how did I make these Nutella stuffed cookies vegan? Well, let’s find out!
The Ingredients:
First, let’s start with the flour. I used spelt flour for these cookies, but I also highly recommend sprouted wheat flour! You can also use a standard all-purpose here. For gluten free, I recommend using a 1:1 gluten free blend. The reason being that not all gluten free flours are 1:1 and not all work the same. I tested out oat flour in these vegan Nutella chocolate chip cookies, and let’s just say it did not go to plan haha! If you’re all in for oat flour though, I recommend adding in a tsp of xanthan gum to help with the binding!
I also used maple syrup for the sweetener! I love the way maple syrup tasted in this recipe. It didn’t add any odd flavor (you know, the maple syrupy fall taste!), but provided a blast of sweetness for less than what you would need in sugar! Now, of course, there’s nothing wrong with sugar, so if all you have on hand is sugar, feel free to swap it in and use 3/4 cup! You’ll need to increase it to 3/4 cup because maple syrup is actually sweeter than regular sugar!
Next up, we have the vegan Nutella! Of course, you can’t have vegan Nutella stuffed chocolate chip cookies without Nutella! That’s the star of the show! And I do indeed have a recipe for vegan Nutella 😉 Now, I like things on the less sweet side, so I didn’t add any sugar or maple syrup to my Nutella recipe, but if you have a sweet tooth, by all means, add about 1/3 cup to your Nutella recipe! You can also find a great hazelnut cacao spread by Artisana Organics here that is completely vegan and dairy free. Or just go ahead and use Nutella! That works too! The Italians knew what they were doing 😉
Then we use vegan butter or coconut oil! I highly recommend using Miyoko’s vegan butter for the taste- you’ll get that sweet buttery taste with it! But, if you just have coconut oil on hand, feel free to use that too! It adds a wonderful and light coconut flavor to the cookies 🙂
And of course, we have the chocolate chips! You know I’m a huge fan of Lily’s Sweets Chocolate Chips (not sponsored, I just seriously love them) and Pascha Chocolate (again, same deal, just a chocolate love affair, nothing to see!). Fair warning, the Pascha chips are seriously dark chocolate. Like I’m talking 100% cacao. So you’ve been warned!
Finally, we have coconut or almond milk! Gotta add a little moisture to these Nutella stuffed cookies!
So that’s really all you need! Of course, add in some baking soda and baking powder, and you’re set 🙂 These cookies were actually so much fun to make.
You basically roll the chocolate chip cookie dough into the a ball, press your thumb into the middle to create a crevice. Then you spoon some vegan Nutella in there and close it up with some extra cookie dough!
Then you just have to watch these vegan Nutella stuffed chocolate chip cookies bake, which is probably the hardest task of them all.
It always is.
No wait, I take that back, letting them COOL is the hardest task of them all!
Seriously, though. Let these babies cool before diving in! If you don’t, then they don’t get to firm up as much, which results in a crumbly cookie! I’ve warned you…
I mean, it’ll still taste good…but nothing is as satisfying as taking a big ol’ bite into a giant Nutella stuffed cookie, right into the middle, and having everything stay together lol.
So have a little patience! About 10 minutes is all you’ll need afterwards for them to firm up nicely and so you can take a nice big bite like the above 😉
I mean, just look at that bite right there. IRRESISTIBLE, I’m telling you! And also I cannot tell you how satisfying it is to see the chocolate filling right in the center of the Nutella stuffed cookies haha! You only have so many cookies to work with to get that perfect shot!
I hope you love these cookies as much as I do! Bring them to a party, share with your friends, don’t tell them they’re vegan or refined sugar free, and let them see for themselves! They won’t be able to taste the difference 😉
Happy Baking!
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PrintVegan Nutella Stuffed Chocolate Chip Cookies
These gooey vegan Nutella stuffed chocolate chip cookies are downright addictive and completely dairy free, egg free, and refined sugar free! With chewy edges and a soft center, it’s the perfect chocolatey bite!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 large cookies 1x
- Category: baked goods, Dessert
Ingredients
- 1 1/2 cups + 2 tbsp spelt or sprouted flour (Feel free to swap in a 1:1 gluten-free blend*)
- 1/2 cup vegan butter or coconut oil (softened to room temp)
- 1/2 cup coconut or almond milk
- 2/3 cup maple syrup (can swap in 3/4 cup sugar)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
- 1/2 cup Vegan Nutella (can use your own recipe or follow along from my own!)
Instructions
- In a large bowl, whisk together flour, baking soda, baking powder, and sea salt.
- Add in coconut/almond milk, maple syrup, and vanilla extract. Mix with a spoon until well combined.
- Add in softened vegan butter or coconut oil and chocolate chips, and mix with hands, much like play dough, until it forms a large, sticky dough ball.
- Refrigerate for at least 30 minutes (preferably an hour).
- Remove from fridge and create cookie assembly line: cookie dough, bowl of Nutella, and large cookie sheet lined with parchment paper.
- Preheat the oven to 350F.Â
- Take 1 tbsp of cookie dough and roll into a small dough ball. Using your thumb, press into the center to create a small round crevice for the Nutella. Spoon about 1 tsp of Nutella into the dough ball. Take about 1 tsp of cookie dough and cover the crevice. Roll into a large dough ball and place onto the cookie sheet.
- Repeat for the remaining cookie dough.
- Place in the oven and bake for about 8-10 minutes, or until the edges are lightly browned.
- Remove from the oven and allow them to cool for about 15-20 minutes (this allows the cookies to firm up so they don’t fall apart easily!).Â
- Store in the fridge covered and enjoy!
*Note:
- I don’t recommend using oat flour, as one test round left the cookies very crumbly!
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These look amazing!!!! Do you personally recommend the coconut oil or vegan butter?? Or does it truly not matter?
Hi Sam! I think really it’s whatever you prefer!! I love the buttery taste with a good vegan butter, like Miyoko’s, but the coconut flavor if you use the coconut oil is also refreshing too! If you want a more traditional cookie taste, definitely go with the vegan butter!
One more think, how long do they last in the fridge?
Hi there! After baked, they’ll last in the fridge for up to a week 🙂
Hello! I didnt get it in step number 9 did tou meant to say remove from the fridge?
Remove from the oven and allow them to cool for about 15-20 minutes (this allows the cookies to firm up so they don’t fall apart easily!).
Place in the oven and bake for about 8-10 minutes, or until the edges are lightly browned.
Hi Thayná! I apologize for that confusion! Those steps were accidentally switched but I just updated it 🙂
Can you use another type of flour?
Yes! You can use all purpose flour as well 🙂
Thanks! Will make tonight! X
Fantastic! Looking forward to hearing how they come out!! 🙂