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SideChef
Recipes
Gluten-Free
Vegan Protein Nutella Cookies

7 INGREDIENTS • 10 STEPS • 30MINS

Vegan Protein Nutella Cookies

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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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!
author_avatar
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/

30MINS

Total Time

$0.36

Cost Per Serving

Ingredients

Servings
8
us / metric
Cashew Butter
1/3 cup
Cashew Butter, room temperature
Granulated Erythritol
2 Tbsp
Granulated Erythritol
Soy Flour
1/2 cup
Soy Flour
Coconut Flour
1 Tbsp
Coconut Flour
Soy Milk
2 Tbsp
Soy Milk
or Almond Milk
Xanthan Gum
1/2 tsp
Xanthan Gum
Protein Hazelnut Chocolate Spread
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
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Vegan Protein Nutella Cookies
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author_avatar
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 Instructions

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step 1
Preheat your oven to 355 degrees F (180 degrees C).
step 2
Measure out Cashew Butter (1/3 cup).
step 2 Measure out Cashew Butter (1/3 cup).
step 3
In a large bowl combine cashew butter and Granulated Erythritol (2 Tbsp).
step 3 In a large bowl combine cashew butter and Granulated Erythritol (2 Tbsp).
step 4
Add the Xanthan Gum (1/2 tsp), Soy Flour (1/2 cup), Coconut Flour (1 Tbsp) and slowly add the Soy Milk (2 Tbsp).
step 4 Add the Xanthan Gum (1/2 tsp), 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 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 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 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 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!
step 10 Cover with the smaller one and there you have made healthy, gluten-free, and vegan nutella cookies!

Tags

Gluten-Free
Back to School
Snack
Healthy
Shellfish-Free
Kid-Friendly
Cookies
Dessert
Vegetarian
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