7 INGREDIENTS • 10 STEPS • 30MINS

Vegan Protein Nutella Cookies

Name: Vegan Protein Nutella Cookies
Total time: PT1800.0S
Yield: 8
Ingredients: 120 gram Cashew Butter; 2 tablespoon Granulated Erythritol; 40 gram Soy Flour; 8 gram Coconut Flour; 2 tablespoon Soy Milk; 3 gram Xanthan Gum; 1/4 cup Protein Hazelnut Chocolate Spread

Recipe

Treat without the threat! This is a healthy version of the famous Nutella Cookies. They are gluten-free, dairy-free, and vegan! Perfect snack/dessert for the kids!

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Treat without the threat! This is a healthy version of the famous Nutella Cookies. They are gluten-free, dairy-free, and vegan! Perfect snack/dessert for the kids!

30MINS

Total Time

$0.36

Cost Per Serving

Ingredients

Servings

8

us / metric

1/3 cup

Cashew Butter, room temperature

2 Tbsp

Granulated Erythritol

1/2 cup

Soy Flour

1 Tbsp

Coconut Flour

2 Tbsp

Soy Milk

or Almond Milk

as needed

Xanthan Gum

4 Tbsp

Protein Hazelnut Chocolate Spread

or Nutella

Nutrition Per Serving

VIEW ALL

Calories

156

Fat

11.3 g

Protein

4.3 g

Carbs

11.4 g

Love This Recipe?

Add to plan

Vegan Protein Nutella Cookies

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat your oven to 355 degrees F (180 degrees C).

step 2

Measure out Cashew Butter (1/3 cup).

step 3

In a large bowl combine cashew butter and Granulated Erythritol (2 Tbsp).

step 4

Add the Xanthan Gum (as needed), Soy Flour (1/2 cup), Coconut Flour (1 Tbsp) and slowly add the Soy Milk (2 Tbsp).

step 5

Mix just enough so the dough will come together. It needs to get smooth and soft, easy to handle but not sticky!

step 6

Roll out the though between 2 pieces parchment paper. It needs to be 3-5mm thick.

step 7

Using 2 round cookies cutters, one slightly larger than the other, cut our circles (you need 16). With the leftover dough, cut off small hearts. I couldn’t find my heart-shaped cookie cutter so I had to do this by hand.

step 8

Using something round, like the lid of a bottle or a small jars, press down the center of the bigger rounds. Press the hearts on top of the smaller rounds.

step 9

Bake the cookies in the preheated oven for 10 minutes. Remove from the oven and let cool down completely, then drop a teaspoon of Protein Hazelnut Chocolate Spread (4 Tbsp) in the center of the larger rounds.

step 10

Cover with the smaller one and there you have made healthy, gluten-free, and vegan nutella cookies!