From time to time I get an intense craving for Nutella. Unfortunately, Nutella isn’t vegan, so I’ve made my own version of this fantastic spread in the past, but I don’t have the proper kitchen tools to achieve that super creamy consistency that we all know as Nutella. I’ve also tried eating chocolate or a brownie to appease the craving, but really, nothing works.
So, I set out to create that iconic Nutella flavor in a cookie. And these cookies are just that! They have a super rich chocolate flavor, and with chopped hazelnuts in every bite the Nutella flavor comes out strong. I love these cookies and I hope you will to.
I wrote the vegan recipe below, but you can always sub out vegan butter for regular butter and aquafaba for 2 eggs. But you should try the vegan recipe 😉 I promise you won’t even notice the difference!
1/2 cup vegan butter (I use Miyoko’s Kitchen)
1 cup brown sugar
3 tbsp aquafaba
1/2 tbsp vanilla extract
1/4 cup + 2 tbsp dark chocolate, melted
1 cup all-purpose flour
1/4 cup cocoa, sifted
1/2 tsp cinnamon (optional)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 heaping cup dark chocolate, chopped
1/2 cup roasted hazelnuts, chopped
Cream the butter and sugar together for 2 minutes, until its pale in color. Add the aquafaba, vanilla extract, and melted chocolate and mix well. In a separate bowl, mix the flour, sifted cocoa, baking powder, baking soda, salt, and cinnamon (optional) together. Add the dry ingredients 1/4 cup at a time to the wet ingredients and mix until just blended. Add the chopped chocolate and hazelnuts and mix until just combined.
Scoop the dough (I use 2 tbsp servings) onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes.
Preheat the oven to 355°F and bake the cookies for 18-20 minutes. Let cool and enjoy!