Vegan Nutella Cookies
Serves: 10
  • Egg Replacer:
  • 1 heaped tablespoon linseeds (flax seeds)
  • 4 tbsp water
  • Dry Ingredients:
  • 1 cup whole hazelnuts
  • ½ cup oats
  • 2 tbsp cocoa powder
  • ½ cup brown sugar
  • 2 tbsp sunflower seeds
  • 2 tbsp chia seeds
  • Pinch sea salt
  • Wet Ingredients:
  • 1 tbsp coconut oil, melted
  • 2 tbsp peanut butter
  • flax egg replacer, see above
  • more warm water as needed
  1. Preheat the oven to 160 degrees and start up your grill (broiler).
  2. Grind the flaxseeds in a spice grinder, then mix with the water in a small bowl. Set aside.
  3. Remove the skins from the hazelnuts: on a baking tray, toast the hazelnuts under the grill until they begin to smell lovely and their papery skins turn a little darker. Roll the nuts in a clean tea-towel until most of their skins have come off. Don't get too hung up on removing every little bit though.
  4. Grind the hazelnuts to a powder in the spice grinder and add to a large mixing bowl. Add the rest of your dry ingredients and mix together with your hands. (You can attempt with a spoon if you're squeamish but it's much easier with your hands)
  5. Shape into ping-pong ball sized pieces and press down on a baking tray to cookie shapes. I wasn't sure if they would spread out, so I placed them very far apart but they could go closer than in the picture.
  6. Bake at 160 degrees for 15-20 minutes.
Recipe by Veggie Runners at