Updated: Mar 17
If you don't love Nutella, you can just stop reading right now. Here, we've recreated the flavors of Nutella in a vegan-friendly, "No-tella", even more delicious way by starting with the high quality ingredients of whole hazelnuts, whole grain einkorn, and rich dark cocoa powder. These cookies have a rich, deep chocolate flavor, a pleasant nuttiness from the hazelnuts, just the right amount of salt, and most importantly - a chewy, fudge-y texture. There are so many recipes for vegan cookies out there that just come out dry and crunchy. These end up a little bit crispy on the edges but with a chewy, sticky texture that is my ideal for a cookie!
With whole grain einkorn flour and lots of freshly toasted hazelnuts with minimal added sugar, you could almost call this a health food 😉
1 cup raw hazelnuts
1/2 tsp salt
1/2 cup granulated sugar
3 tbsp nondairy milk
65g whole grain einkorn flour (or use spelt or whole wheat flour)
1/2 tsp baking soda
3 tbsp cocoa powder
1/2 cup chocolate chips
Preheat your oven to 350 F. Spread the raw hazelnuts out onto a baking sheet. When the oven is preheated, toast the hazelnuts for 12-15 minutes. When you are done, keep the oven on.
Remove the hazelnuts from the oven. Place a kitchen towel over the warm hazelnuts and use your hands to roll the hazelnuts around under the towel, firmly pressing down the whole time. The idea is to remove as many of the hazelnut skins as possible. Hazelnut skins have a bitter unpleasant flavor - so it is best to remove as many as possible. If they are not coming off easily, try roasting the hazelnuts for another 5 minutes - the skins tend to come off most easily when the nuts are well toasted.
Aftermost of the skins have been removed, add your hazelnuts to a food processor. Pulse until the nuts resemble dry sand. At this point, process the hazelnuts continuously for 1-2 minutes at a time, scraping down the sides between each round of processing. After a total of 6-8 minutes of processing, the mixture will go from looking like dry sand, to clumpy, wet sand, and will eventually become a loose, oily hazelnut butter. See picture above for the final hazelnut butter.
When your hazelnut butter is at this point, add the salt and process for an additional 30 seconds.
Scrape all of the hazelnut butter into a large mixing bowl or the bowl of a stand mixer. Add the sugar and mix with electric mixer or by hand until thoroughly incorporated and fluffy.
Add the non-dairy milk and mix again until well incorporated.
In a separate bowl, mix the einkorn flour, baking soda, and cocoa powder and whisk to combine.
Add the dry ingredients to the wet ingredients and continue mixing until well combined. Add the chocolate chips and stir to incorporate.
Shape the cookies into 12 flat disks, or as many cookies as you would like. These cookies do not spread very much when they bake, so it is best to pre-shape them into flat cookies. Lay the cookies out on a baking sheet.
Bake for 12 minutes for a chewy cookie. If you prefer a crunchier cookie, bake for 15 minutes.
Enjoy with an ice cold glass of oat milk!