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!
Total Time:20 minutes
1/2 cup Flora Plant Butter, unsalted, room temperature
3/4 cup coconut sugar
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 1/3 cup all purpose flour, spooned & leveled (see notes for GF option)
Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, use a hand mixer to cream together the vegan butter and coconut sugar until the coconut sugar begins to dissolve into the butter.
Add in the applesauce and vanilla extract, and cream again until it forms almost a paste.
Sift in the flour, baking powder, and baking soda, and use a rubber spatula to gently fold the flour into the wet mixture, mixing it until it forms a very soft dough and the flour is just mixed into the wet.
Fold in the chocolate chips until evenly distributed throughout the dough.
Use a cookie scoop, and scoop about 1 tbsp of dough into a ball. Press your thumb slightly into the middle to create an indent. Place 1 tsp vegan Nutella into the middle. Scoop another 1 tbsp dough ball and place the dough ball on top. Gently seal the edges with your thumb where the two cookie dough balls meet. Repeat for the remaining cookie dough, separating each cookie about 2.5″ apart.
Bake for 10-12 minutes, or until the edges begin to set and look lightly golden. It’s always a good idea to test one cookie to see how it bakes, and then bake the rest!
Remove from the oven and allow the cookies to cool for 10 minutes. Then transfer to a cookie cooling rack.
Gluten Free: If you need gluten-free flour, you can use oat flour or gluten free 1:1 baking flour, along with 1 tsp arrowroot powder or cornstarch.