Baking/ Gluten Free/ Vegan

Gluten-Free, Vegan Salted ‘Nutella’ Cookies


These are possibly the best cookies ever. They are rich and soft with chewy edges and the best combination of salty, nutty and chocolatey. Every time I make these they disappear as quickly as they are brought to the table and at least one person asks for the recipe after claiming ‘I can’t believe these are vegan and gluten free!’. One thing I love about testing free from recipe is getting past the initial prejudices of this type of food. Lots of my friends are omnivores with no dietary restrictions, but they still ask me to bake my  vegan brownies for their birthday!


This recipe came about when I was asked to make some cookies for an event. I was sat thinking about flavours that were fun and everyone would love. Before going vegan I used to make Nutella cookies all the time, and spent way too much money on Nutella to fund this habit. After transitioning to veganism I didn’t really thank about it again until my eye was caught by a jar or vegan chocolate hazelnut spread sitting on the shelf in Tesco. The cookies I made before were a white base with Nutella swirled throughout. As I was making a gluten free vegan cookie I decided to use a chocolate dough, because you can never have too much chocolate! Also cocoa is great in gluten free products because it’s starchy and acts a bit like wheat flour in baking.

My aim with baking is to bring joy to as many people as I can. I am a perfectionist when it comes to baking and there have been numerous times I have just thrown things away, even though my friends would probably eat them without complaint. For me baking is something I am known for and take pride in. I want people to genuinely enjoy what I bake regardless of dietary requirements and this is basically why I started this blog. My aim is to share with you my adventures in trying to perfect my recipes so you can cook for your gluten free vegan friend knowing the food with be delicious.


I vividly remember offering to bring some vegan cookies to a meeting I was hosting with a friend. The friend turned to me with a look of disgust, which I questioned. It turned out that one of our friends had given him a vegan cookie which was a raw fruit and nut ‘cookie’, this had stuck in my friends mind as what vegans refer to as a cookie. There is definitely a time and a place for raw cookies, and I love them, but might not be the best way to convince your non-vegan friend that vegan food can be ‘normal’. I can guarantee these cookies will convince anyone that vegan cookies are just as good, or actually better than their dairy counterparts


Salted 'Nutella' Cookies (vegan, gluten free)

Print Recipe
Serves: 10 Cooking Time: 25 minutes (+30 minutes chilling)


  • 110g Vegan Butter, softened
  • 100g Granulated Sugar
  • 100g Soft Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 125g Gluten Free Flour -
  • 50g Cocoa Powder
  • 1 tsp Bicarbonate of Soda
  • 1/4 tsp Sea Salt, plus extra for sprinkling
  • 1 Tbsp Soy Milk (or other non-dairy milk)
  • 1/2 jar Vegan Chocolate Hazelnut Spread



Pre-heat the oven to 160'C (fan) or 180'C (electric) and line two baking trays with greaseproof paper


Beat together the butter and both sugars until light and fluffy, then mix in the vanilla


Sieve the flour, cocoa powder and bicarbonate of soda


Mix the flour into the butter along with the salt and milk


Stir to form a stiff dough, it should come together easily when pressed in your hand, if it is too crumbly add a little more milk


Add the chocolate spread and carefully swirl into the dough, you don't want it to be fully incorporated


Chill the dough for 20-30 minutes


Using a small ice cream scoop, scoop the cookies onto the prepared trays, leaving space for them to spread


Flatten the cookies slightly with your fingers and sprinkle a little sea salt over the top of each cookie


bake for 15-18 minutes, take the cookies out of the oven and tap the tray on the counter to flatten and give a cracked surface


The cookies are ready when they are crispy on the edges, but still soft in the centre


Leave to cool on the baking tray





You Might Also Like

No Comments

Leave a Reply