Nutella Stuffed Cookies {No Chill} Recipe

I just made Nutella Stuffed Cookies that split open into gooey chocolate pockets and somehow are vegan and gluten free, so keep scrolling.

I am obsessed with Nutella Stuffed Cookies because they hit every dessert mood I have and beat any Chocolate Filled Cookies I’ve tried. I love that the cookie is packed with melty center and tons of chocolate chips.

Every bite is messy. Worth it.

I adore how the flavors play off simple vegan butter and a rich vegan chocolate hazelnut spread. But the best part is the contrast between soft cookie and liquid center.

And yes, they look like you worked hard when you actually didn’t. I crave them at night and shove them into jealous friends’ faces.

So satisfying.

Ingredients

• Vegan butter: it’s rich and keeps cookies soft and slightly fudgy.
• Packed brown sugar: it adds molasses warmth and chew.
• Granulated sugar: it lightens texture and helps crisp edges.
• Flax “egg”: it binds like an egg and tastes a bit nutty.
• Vanilla extract: basically makes everything sweeter and more comforting.
• Gluten free flour blend: it gives structure without gluten, slightly grainy.
• Cornstarch: it makes cookies tender and extra pillowy.
• Baking soda: it helps cookies rise and brown nicely.
• Baking powder: it adds lift so cookies aren’t flat.
• Fine sea salt: it pops the chocolate and tones down sweetness.
• Dairy free chocolate chips: they give melty pockets and fun texture.
• Vegan chocolate hazelnut spread: it’s the gooey, nutty, chocolatey center.

Ingredient Quantities

• 1/2 cup (113 g) vegan butter, softened but not melty
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes (1 flax “egg”)
• 1 tsp pure vanilla extract
• 1 3/4 cups (210 g) gluten free all purpose flour blend, spooned and leveled
• 1 tbsp cornstarch (for extra soft cookies)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 to 3/4 cup (90 to 135 g) dairy free chocolate chips, plus a few for topping
• about 1/2 cup (120 g) vegan chocolate hazelnut spread, chilled slightly so it holds a shape (or use vegan “Nutella”)

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Make the flax “egg” by stirring 1 tbsp ground flaxseed with 3 tbsp water, let it sit about 5 minutes until thickened.

3. In a bowl, cream 1/2 cup softened vegan butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, about 2 minutes. Stir in the flax “egg” and 1 tsp vanilla.

4. Whisk together 1 3/4 cups gluten free all purpose flour, 1 tbsp cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine sea salt in another bowl, then add to the wet stuff and mix just until combined. Don’t overmix.

5. Fold in 1/2 to 3/4 cup dairy free chocolate chips, reserving a few extra for topping.

6. Portion dough into about 12 even balls (use a
1.5 tbsp or 1 oz scoop if you got one). Press each ball into a flat disk in your hand.

7. Spoon about 1 tsp chilled vegan chocolate hazelnut spread onto the center of each disk. Fold dough up around the filling and pinch to seal, then roll gently into a smooth ball. If the Nutella leaks, chill the spread a bit more next time.

8. Place balls on the sheet about 2 inches apart, press a couple extra chips on top of each for looks. If dough feels too soft, pop the tray in the freezer 5 minutes.

9. Bake 9 to 12 minutes, until edges are set and tops look slightly cracked but centers still soft. Don’t bake until hard, they’ll firm up as they cool.

10. Let cookies cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. Serve warm for gooey centers, or room temp if you need them neater. Enjoy.

Equipment Needed

1. Oven and baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl and a smaller bowl for the flax “egg”
3. Electric hand mixer or sturdy wooden spoon for creaming the butter and sugars
4. Measuring cups and spoons (including 1 tbsp and 1 tsp)
5. Whisk for dry ingredients
6. Silicone spatula for scraping the bowl
7. 1.5 tbsp cookie scoop or a tablespoon and your hands to portion and shape dough
8. Cooling rack and a small spoon to dollop the chilled chocolate hazelnut spread

FAQ

Nutella Stuffed Cookies {No Chill} Recipe Substitutions and Variations

• Vegan butter: swap with equal parts coconut oil, solid and cooled so dough isnt greasy, or use vegan margarine if you want a milder coconut taste.
• Flax “egg”: use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for moisture, or 1 tbsp ground chia + 3 tbsp water if you still want a seed option.
• Gluten free all purpose flour: you can use regular all purpose flour 1 for 1 if you arent avoiding gluten, or try a 1:1 oat flour and rice flour mix but the texture may be a bit denser.
• Vegan chocolate hazelnut spread: swap with peanut butter or almond butter for a different flavor, or use a dairy free chocolate ganache (chocolate + coconut cream) chilled until scoopable.

Pro Tips

1) Chill the hazelnut spread and work fast. If the filling is even a little melty it will creep out while you seal the dough. Pop the jar in the fridge for 20-30 minutes, scoop with a cold spoon, and keep dough chilled on the tray for 5 minutes if it feels too soft. You’ll have fewer leaks and prettier rounds.

2) Measure the gluten free flour by spooning into the cup and leveling, not scooping. GF blends compact easily so scooping makes dense cookies. Also add the cornstarch exactly as written if you want that pillowy, soft interior.

3) Don’t overmix the dough. Once the dry mix disappears stop, even if it looks a bit streaky. Overworking makes crumbly or tough cookies, especially with a flax egg instead of real eggs.

4) Watch the bake time closely and let them rest on the pan. Ovens vary a lot so start checking at 9 minutes. Pull them when edges are set and centers still look soft. Let them cool on the pan 8–10 minutes so the centers set without drying out.

Nutella Stuffed Cookies {No Chill} Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I just made Nutella Stuffed Cookies that split open into gooey chocolate pockets and somehow are vegan and gluten free, so keep scrolling.

Pin

Servings

12

servings

Calories

292

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl and a smaller bowl for the flax “egg”
3. Electric hand mixer or sturdy wooden spoon for creaming the butter and sugars
4. Measuring cups and spoons (including 1 tbsp and 1 tsp)
5. Whisk for dry ingredients
6. Silicone spatula for scraping the bowl
7. 1.5 tbsp cookie scoop or a tablespoon and your hands to portion and shape dough
8. Cooling rack and a small spoon to dollop the chilled chocolate hazelnut spread

Ingredients

• 1/2 cup (113 g) vegan butter, softened but not melty

• 1/2 cup (100 g) packed light brown sugar

• 1/4 cup (50 g) granulated sugar

• 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes (1 flax "egg")

• 1 tsp pure vanilla extract

• 1 3/4 cups (210 g) gluten free all purpose flour blend, spooned and leveled

• 1 tbsp cornstarch (for extra soft cookies)

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp fine sea salt

• 1/2 to 3/4 cup (90 to 135 g) dairy free chocolate chips, plus a few for topping

• about 1/2 cup (120 g) vegan chocolate hazelnut spread, chilled slightly so it holds a shape (or use vegan "Nutella")

Directions

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
• Make the flax "egg" by stirring 1 tbsp ground flaxseed with 3 tbsp water, let it sit about 5 minutes until thickened.
• In a bowl, cream 1/2 cup softened vegan butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, about 2 minutes. Stir in the flax "egg" and 1 tsp vanilla.
• Whisk together 1 3/4 cups gluten free all purpose flour, 1 tbsp cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine sea salt in another bowl, then add to the wet stuff and mix just until combined. Don't overmix.
• Fold in 1/2 to 3/4 cup dairy free chocolate chips, reserving a few extra for topping.
• Portion dough into about 12 even balls (use a
• 5 tbsp or 1 oz scoop if you got one). Press each ball into a flat disk in your hand.
• Spoon about 1 tsp chilled vegan chocolate hazelnut spread onto the center of each disk. Fold dough up around the filling and pinch to seal, then roll gently into a smooth ball. If the Nutella leaks, chill the spread a bit more next time.
• Place balls on the sheet about 2 inches apart, press a couple extra chips on top of each for looks. If dough feels too soft, pop the tray in the freezer 5 minutes.
• Bake 9 to 12 minutes, until edges are set and tops look slightly cracked but centers still soft. Don't bake until hard, they'll firm up as they cool.
• Let cookies cool on the pan for 10 minutes before transferring to a wire rack to finish cooling. Serve warm for gooey centers, or room temp if you need them neater. Enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 64.8g
• Total number of serves: 12
• Calories: 292kcal
• Fat: 14.74g
• Saturated Fat: 5.09g
• Trans Fat: 0g
• Polyunsaturated: 0.92g
• Monounsaturated: 4.17g
• Cholesterol: 0mg
• Sodium: 118mg
• Potassium: 102mg
• Carbohydrates: 39.4g
• Fiber: 1.5g
• Sugar: 23.1g
• Protein: 2.96g
• Vitamin A: 333IU
• Vitamin C: 0mg
• Calcium: 11.5mg
• Iron: 1mg