Vegan Nutella Linzer Cookies That'll Melt Your Heart
Soft, buttery vegan Nutella Linzer cookies with a rich chocolate cocoa dough and creamy hazelnut filling. Easy to make, naturally eggless, and perfect for Valentine’s Day.
Equipment
- 1 Mixing bowl
- 1 Parchment paper
- 1 Pastry cutter or hands
- 1 Round cookie cutters one large, one small
Ingredients
Main Ingredients
- 300 g Plain or all-purpose flour
- 80 g Icing or powdered sugar
- 5 tablespoons Cocoa powder high quality
- 150 g Dairy-free block butter
- 3-4 tablespoons Dairy-free milk
- Vegan Nutella spread
Instructions
Instructions
- Preheat oven to 180°C (350°F) and line two baking trays with parchment paper.
- Sift together the flour, icing sugar, and 2 tablespoons of cocoa powder in a large bowl.
- Add dairy-free butter and 3 tablespoons of dairy-free milk. Mix until a dough forms.
- Divide the dough in half. Add remaining cocoa and extra tablespoon milk to one portion to create a darker dough.
- Roll out both dough portions between parchment paper to 5mm thickness.
- Cut cookies using a large round cutter. Use a smaller cutter to cut windows in half the cookies.
- Place cookies on baking trays and bake for 10–12 minutes until firm to touch. Let cool.
- Flip the base cookies over and spread vegan Nutella over the flat side.
- Top with windowed cookies and press gently to sandwich.
- Serve and enjoy your vegan Nutella Linzer cookies!
Notes
Store cookies in an airtight container. They’ll last several days at room temperature or longer refrigerated/frozen. Bring to room temp before serving for best texture.