Vegan Salted Nutella Cookie Recipe

Salted Nutella Chip Cookies

I love cookies. I LOVE THEM!!! I used to be more of a cupcake girl back in the day, but lately I have been on a cookie craze. Aside from my favorite pistachio, sea salt, and dark chocolate chip cookie… these Nutella ones are a very close second. Except there is no Nutella in these – but Cocoa Hazelnut spread by Endangered Species Chocolate.

Who are they? Oh, only the kindest, most delicious chocolate brand in the universe. I recently wrote about them on the blog, and they sent me a surprise package filled to the brim with samples – their cocoa spreads included.

Out of the almond, cocoa and hazelnut, the hazelnut was my faaaaavorite. I can’t stop eating this stuff – it’s pretty dangerous business. They also sent over their latest bar flavors: blackberry sage, lemon poppy, and cayenne, cinnamon, cherry. The cayenne, cinnamon, and cherry bar was super spicy, so if you like spice, you’ll love. I was more crazy about the blackberry sage… and the lemon poppy was my absolute fav. Super subtle and the poppies add a nice crunch! I highly recommend.

Anyways, so I knew I needed to use the cocoa and hazelnut in baking. Cookies were a good choice.
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Oven: 350 F
Bake Time: 10-12 minutes

You will need:

  • 2 tbs Earth Balance Butter, softened
  • 1/2 cup Cocoa Hazelnut spread
  • 1/2 cup brown sugar
  • 1 flax egg
  • 1 tbs vanilla extract
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups white flour
  • 1/2 cup mini dark chocolate chips (optional)
  • Sea salt, to sprinkle

To make:

  • Preheat oven to 350 F and prep your cookie sheet with parchment paper – set aside.
  • In large bowl, mix butter, hazelnut spread, and brown sugar until fluffy. Add vanilla and flaxseed until well combined.
  • Add salt, baking powder, and baking soda – mix well.
  • Add 1/2 cup of flour at a time to bowl, mixing well after each one. Do this three times.
  • Fold in choco chips.
  • Roll dough into 1-inch balls, add to parchment paper, and flatten out with a fork. Sprinkle with salt before putting them in oven.
  • Bake for 10-12 minutes, depending on how crispy you would like them.
  • Allow to cool before eating.

I made some of these with the chocolate chips and some without. I actually preferred them without! But that is your call. Thanks again, Endangered Species Chocolate! You are wonderful and I will always support your company! xx Bianca


15 thoughts on “Salted Nutella Chip Cookies

    • You’re so welcome! Thank YOU so much for sending them along. I am working on a few other recipes with them, too. I love these products. You guys are awesome. xx

  1. Oh ma gawd! These look so gooooood! I love salted anything and Nutella is one of the best flavors on the planet. I’d be worried about my self control around these things.

  2. Pingback: “Nutella” Chip Nice Cream [dairy-free] | The Friendly Fig

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