These dairy free “Nutella”cookies are molten, soft, and deliciously chewy with a rich and creamy dairy free chocolate hazelnut stuffed in the middle that oozes out with every bite! Unbelievably vegan and made without eggs, this Nutella stuffed cookie recipe is SO easy!

stacked vegan Nutella stuffed cookies

Why you won’t know that these Nutella stuffed cookies are vegan

If you couldn’t tell, I have a thing for both Nutella and chocolate chip cookies. All vegan and dairy free, of course. Just see my vegan chocolate chip cookie dough cheesecake, no bake Nutella cheesecake, chocolate hazelnut Linzer cookies, and anything labelled “Nutella.”

My goal is to always make something that you wouldn’t even know is vegan and dairy free.

You see, for this cookie recipe, I wanted to have a GIANT chocolate chip cookie that’s soft, molten, and with those crispy edges. Like a bakery.

Then stuff it with an incredibly rich nocciolata spread that would leave you thinking these truly couldn’t be anything other than Nutella stuffed cookies.

broken open vegan Nutella stuffed cookie

And this is how I know you’re going to love these unbelievably vegan “Nutella” cookies. They’re secretly dairy free and made without eggs, and filled with the creamiest Nutella-like spread that’s made with rich cocoa and chocolate, and creamy hazelnuts.

I mean, you’re just going to be obsessed (and if this doesn’t change you over to the vegan baking side of things, then I don’t know what will!). And it’s absolutely going to be on my cookie exchange baking list along with my other favorite vegan Christmas cookies!!

  • Vegan butter: I used Miyoko’s or Violife here. Country crock’s plant butter is also great! I also have an option for vegan brown butter, which you’ll use either Miyoko’s or Country Crock, as those are the best for vegan brown butter!
  • Dairy free yogurt: this is my favorite vegan egg replacement for cookies. It completely replaces eggs found in regular Nutella chocolate chip cookies, all while neutralizing the taste of the yogurt flavor with a touch of baking soda.
  • Brown sugar & granulated sugar
  • Flour: I used all purpose flour, but for gluten-free, you can use gluten free 1:1 baking flour. See my notes in the recipe card for recommendations!
  • Baking soda
  • Vanilla extract
  • Sea salt
  • Vegan chocolate chips and vegan chocolate: Both for that bakery feel to the cookies!
  • Dairy free “Nutella”: or chocolate hazelnut spread. I make my own vegan Nutella. It’s refined sugar free and super easy. However, you can also use store bought. Artisana Organics and Rigioni di Asagio Nocciolata make a dairy free chocolate hazelnut spread.

In terms of equipment, you’ll need a whisk, silicone spatula, large bowl, and a cookie scoop!

close up of stacked Nutella cookies

Overview: How to make Nutella stuffed cookies

As with all of my recipes, the full recipe is found down below in the recipe card! But we’ll go over the steps briefly here.

To make these secretly vegan Nutella stuffed chocolate chip cookies, you’ll first need to gather your ingredients and equipment. I like to measure out all of my ingredients before I begin so that the process is seamless. Using a kitchen scale makes this super simple.

Then we’ll begin:

  1. We start by making the dough like any other cookie recipe. Whisk together the vegan butter, sugars, dairy free yogurt, vanilla, and sea salt.
  2. Then whisk in the baking soda, followed by folding in the flour, then the chocolate chips and chocolate chunks.
  3. Cover the bowl, and chill the dough for 2-4 hours, or overnight.
cookie dough formed
Once the cookie dough has been chilled, scoop a large scoop of dough and press your thumb into the middle of it.
filled Nutella cookie
Then scoop 1 tbsp of vegan Nutella into the middle of the cookie dough.
cookie dough before baking
Press another smaller piece of dough on top and seal the edges of the cookie dough.
baked Nutella cookies on a baking sheet
Then bake for 13-15 minutes or until lightly golden!
cookies before serving
I recommend cooling the cookies for 15 minutes on the baking sheet to help solidify the bottom of the cookie.
broken open vegan Nutella stuffed cookie
Then break open and enjoy!

How long should I chill the dough?

Most of my cookie recipes, you can just scoop and bake (with amazing results!). However for that thick, bakery-style look and feel to the cookies, I recommend chilling the cookie dough for at least 2 hours (though, I’ve tested a version of this as an overnight cookie dough, and omgsh. The flavor is incredible).

Ideally, 4 hours or overnight is best, but you can absolutely get away with 2 hours!

vegan Nutella stuffed cookies on parchment paper

Final tips:

Using high quality vegan chocolate is key: I recommend using a high quality vegan chocolate chip brand and high quality bar of chocolate. For this recipe, I used Guittard’s chocolate chips, and Endangered Species chocolate bar (the plain vegan dark chocolate).

Whisk the baking soda into the wet ingredients: This sounds counter intuitive, but I recently discovered that whisking the leavening agents into the wet ingredients JUST before the flour will help distribute them more evenly throughout the cookie dough.

Use a medium cookie scoop: I do about 1.5 scoops of a medium cookie scoop to get the proper amount of dough for each large Nutella stuffed cookie. But you can make smaller one’s if desired! Just know that you’ll need less Nutella per cookie.

stacked vegan Nutella cookies

You’re just going to LOVE these easy vegan Nutella stuffed chocolate chip cookies as much as I do! They’re seriously so good, no one in my family knew they were vegan!

If you give these cookies a go, let me know by leaving a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy Cookie Baking!

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stacked vegan Nutella stuffed cookies

Soft & Chewy Vegan “Nutella” Stuffed Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Chilling time: 240
  • Cook Time: 15
  • Total Time: 4 hours 30 minutes
  • Yield: 10 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These dairy free “Nutella”cookies are molten, soft, and deliciously chewy with a rich and creamy dairy free chocolate hazelnut stuffed in the middle that oozes out with every bite! Unbelievably vegan and made without eggs, this Nutella stuffed cookie recipe is SO easy!

Ingredients

Scale
  • 2 cups (250 g) all purpose flour*
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup (170 g) unsalted vegan butter, melted and cooled to room temperature* see note for vegan brown butter
  • 1/4 cup (60 g) dairy free yogurt, room temperature
  • 3/4 cup (150 g) packed brown sugar
  • 1/2 cup (100 g) organic granulated sugar
  • 1 tbsp vanilla
  • 1 cup (180 g) vegan chocolate chips
  • 1 bar vegan chocolate, chopped into chunks
  • 9–10 tbsp vegan Nutella or dairy free nocciolata spread

Instructions

  1. Prep: You’ll need to chill the dough for at least 2-4 hours going into this, so keep that in mind timing wise! If you’re making your own vegan Nutella, make sure that it’s prepped.
  2. Whisk: In a large bowl, whisk together the vegan butter, dairy free yogurt, brown sugar, sugar, vanilla extract, and sea salt. Once combined, then add in the baking soda, and whisk just until combined.
  3. Fold: Add in the flour, and fold into the wet ingredients just before it’s fully mixed in. Then add in the chocolate chips and chopped chocolate, and fold just until evenly distributed throughout the dough.
  4. Chill: Cover the bowl, and chill for 2-4 hours, or overnight.
  5. Before baking: About 20-30 minutes before you’re ready to bake, preheat the oven to 350F. Line two baking sheets with parchment paper, and make sure you have a medium cookie scoop or small ice cream scooper to scoop the dough.
  6. Stuff the Nutella cookies: Remove the dough from the fridge. Scoop a large ball of cookie dough, and press your thumb into the middle of the rounded dough to create an indent (see photos in the post). Scoop 1 tbsp of vegan Nutella or dairy free nocciolata spread into hole, then scoop a similar sized cookie dough ball (can be slightly less to yield more cookies) and slightly flatten it to then cover the exposed Nutella entirely. Seal the edges around the cookie dough, then round the large dough ball between your palms. Place the cookie dough onto the baking sheet and repeat until you’ve used up all of the dough, spacing them about 1.5-2 inches apart. You should yield 9-10 large cookies, but you can make the cookies smaller if needed.
  7. Bake: Place the cookie sheets into the oven to bake for 13-15 minutes, or until the edges of the cookies are lightly golden brown. Remove from the oven, and allow the cookies to cool for 15 minutes on the baking sheet. They’ll be soft when they first come out of the oven, but set better on the bottom to be able to be handled after a few minutes of cooling.
  8. Enjoy! Serve immediately with a hefty sprinkle of flaky sea salt or store for later in an airtight container in the fridge or freezer. 

Notes

Gluten Free: I recommend using King Arthur Measure for Measure gluten free flour in equal measurements to the flour amount recommended (2 cups or 250 g). Or you can use 2 1/2 cups (250 g) oat flour. Make sure to add in 1 tbsp of cornstarch or arrowroot starch for either option to help with grittiness and binding. 

Baking times: baking times will vary based on your kitchen and oven temperatures. Be sure to watch your cookies and bake according to your own oven. Here is an excellent post on how to tell if cookies are undercooked, done, or overcooked. 

Vegan Chocolate Chips: I recommend Pascha Chocolate. They are my favorite vegan chocolate chip brand, and have a variety of chips: both stevia-sweetened, regular sugar, and 100%!

Vegan brown butter: If you want to use vegan brown butter, I recommend Miyoko’s or Country Crock plant butter here as those are the best for browning. You’ll use 1 cup (226 g) of butter. In a medium saucepan, heat the vegan butter on medium heat, constantly stirring until melted. Continue heating until light brown flecks appear in the butter. Then remove from heat and pour into a large bowl to cool for 10-15 minutes.