Vegan Nutella Biscuits

Indulge in the decadent delight of Vegan Nutella Biscuits, a plant-based twist on a timeless favorite that's perfect for satisfying your sweet tooth. These crispy-yet-tender sandwich cookies are made with a simple, wholesome dough enriched with maple syrup and coconut oil, resulting in a buttery texture without any dairy. The true star of the recipe is the homemade vegan Nutella, crafted from roasted hazelnuts, rich cocoa powder, and a touch of coconut milk for a creamy, chocolate-hazelnut spread that's utterly irresistible. With just 40 minutes from start to finish, these biscuits are ideal for a quick baking project that yields 12 servings of pure joy. Perfect for dessert, snacks, or gifting, these cookies are as beautiful as they are delicious. Try this vegan Nutella biscuit recipe today for a sweet treat everyone will love!

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 12

Ingredients

• 200 grams All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 100 grams Coconut oil (solid state)
• 80 ml Maple syrup
• 1 teaspoon Vanilla extract
• 100 grams Hazelnuts
• 2 tablespoons Cocoa powder
• 3 tablespoons Powdered sugar
• 3 tablespoons Coconut milk

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 3

Add the solid coconut oil into the dry ingredients and rub it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 4

Stir in the maple syrup and vanilla extract until a dough forms. Be careful not to overwork the dough.

Step 5

Roll the dough out on a lightly floured surface to about 1/4-inch thickness.

Step 6

Using a round cookie cutter, cut the dough into circles and place them on the prepared baking sheet.

Step 7

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack.

Step 8

While the biscuits are cooling, prepare the vegan Nutella filling: Heat a pan over medium heat and toast the hazelnuts for about 5 minutes until golden brown. Allow them to cool, then rub off the skins using a clean towel.

Step 9

Transfer the hazelnuts to a food processor and process until a smooth and creamy nut butter forms, about 5 minutes, scraping down the sides as necessary.

Step 10

Add the cocoa powder, powdered sugar, and coconut milk to the hazelnut butter, blending until smooth and spreadable.

Step 11

Once the biscuits are cooled, spread the vegan Nutella on the flat side of a biscuit and sandwich it with another biscuit. Repeat for all biscuits.

Step 12

Serve the vegan Nutella biscuits immediately or store them in an airtight container for up to a week.

Nutrition Facts

Serving size	(569.3g)

Amount per serving	% Daily Value*
Calories	2640.9

Total Fat 164.1g	0%
Saturated Fat 87.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1648.7mg	0%
Total Carbohydrate 276.0g	0%
Dietary Fiber 19.9g	0%
Total Sugars 100.5g
Protein 36.9g	0%

Vitamin D 0IU	0%
Calcium 186.4mg	0%
Iron 15.8mg	0%
Potassium 416.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 5.4%

Carbs: 40.5%