Salted Nutella Chip Cookies

Vegan Salted Nutella Cookie Recipe

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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Recipe

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

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15 Comments

  1. These look fabulous! Great job!

    1. Thank you – I appreciate it! xx

  2. Oh. My. God. These look and sound amazing! I definitely need to try these out ASAP!
    https://tashstable.wordpress.com/

    1. Thank you! They really are… and the hazelnut spread is also good just on a spoon ;) xx

  3. These look amazing, Bianca! We can’t wait to whip up a batch ourselves. Thank you for spreading the word about our new Cocoa Spreads!

    1. 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

  4. Wood these sound so good! Can’t wait to try this!

    1. I hope you dooo! They are super easy and addictive. xx

  5. 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.

    1. Haha! Meeeee too!! And yeah, they are small enough to just keep polishing off more. #WORTHIT!!

  6. These sound so goood!!! Thanks for sharing your recipe :)

    1. You’re so welcome! I hope you’ll try :). xx

  7. These look delicious! I just ordered myself a jar of the Hazelnut w/ Cocoa spread from Vitacost earlier today. I love Endangered Species’ chocolate bars. I’m definitely trying this recipe when my order arrives!

    1. Ohhh this recipe came just in time, then! Let me know how they come out :-D xx

  8. […] few months ago, I made these Nutella Chip Cookies using my favorite brand of vegan cocoa hazelnut spread by Endangered Species Chocolate. With my […]

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