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chocolate stuffed cookies
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Chocolate Stuffed Cookies

These chocolate stuffed cookies with vegan Nutella are the real deal if you are craving cookies with lots of chocolate. They are vegan, gluten-free, protein-rich, grain-free, and easy to make.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 cookies

Ingredients

Cookies

Chocolate filling

Instructions

Chocolate filling

  • In a small saucepan, melt the dairy-free chocolate chips (e.g. in a water bath/double boiler) or in a microwave. Once melted, stir in the hazelnut butter (use a whisk to combine). Put the saucepan in your fridge until the chocolate spread has the consistency of Nutella (might take approximately 30 minutes).

    These chocolate stuffed cookies with vegan Nutella are the real deal if you are craving cookies with lots of chocolate. They are vegan, gluten-free, protein-rich, grain-free, and easy to make.
  • Line a small baking sheet with parchment paper or foil. Use a spoon to dollop the chocolate spread in 8 small dollops (about 3/4 tablespoon each) onto the parchment paper (I made more because I had leftovers). Put the pan in the freezer for about 30 minutes or until firm.
    These chocolate stuffed cookies with vegan Nutella are the real deal if you are craving cookies with lots of chocolate. They are vegan, gluten-free, protein-rich, grain-free, and easy to make.

Cookies

  • Preheat oven to 360 degrees F (180 degrees C).
  • Put the white beans, maple syrup, nut butter, vanilla extract in a food processor or blender and mix until super creamy and lump-free (might take 1-2 minutes). Add the almond flour, starch, ground chia seeds, baking powder, baking soda and blend again. If the mixture appears too wet/sticky add a little bit more almond flour.
  • Add in the chocolate chips and stir with a spoon.
  • Form 8 cookie balls with your hands and place them onto a lined/greased baking sheet. Make a hole into each ball for the chocolate filling.
  • Place the chocolate filling into each hole and carefully "seal" it (with cookie dough), so that the chocolate spread stays inside. Lightly flatten the cookie balls.
  • Bake in the oven for about 15 minutes. Let them cool on an oven rack, then transfer the cookies into your fridge for 20 minutes to firm up. Enjoy! Store in an airtight container in the fridge for up to 5 days.

Notes

  • *You can use ground hemp seeds for a nut-free version. Read the blog post for another nut-free alternative
Nutrition Facts
Chocolate Stuffed Cookies
Amount Per Serving
Calories 296 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Carbohydrates 32g11%
Fiber 5g20%
Sugar 18g20%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.