Ingredients
- 15 tsp vegan nutella
- 113g vegan salted butter
- 175g light brown sugar
- 1 tsp vanilla extract
- 275g all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornflour/cornstarch
- 200g dark chocolate, finely chopped
- 2 tsp flaxmeal
- 6 tsp hot water
Instructions
- On a baking sheet lined with parchment paper, dollop 1 tsp amounts of Nutella. Freeze for 3 or overnight.Â
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To make the flax egg, combine flaxmeal + hot water, set aside for 1–2 minutes.
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Beat vegan butter + brown sugar until creamy. Add flax egg + vanilla extract, mix until combined.
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Add flour, cornflour, chai spice, baking soda, baking powder; fold in 3/4 of the chopped chocolate.
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Roll 1½ tbsp dough into balls.Press indent in dough, insert frozen Nutella, wrap dough around filling. Press the remaining 1/4 of the chocolate onto the tops of the cookie dough balls. Refrigerate for 3 hours–overnight.
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Preheat oven to 375°F (170°C) and line a baking sheet with parchment.
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Place 6 cookies per sheet. Optional: Dollop ¼–½ tsp Nutella on top. Bake 11–13 minutes. Tap sheet to flatten.
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Cool 5 min on sheet, 10 min on rack; sprinkle with sea salt and serve warm.