Vegan Nutella Linzer Cookies
Buttery heart-shaped vanilla and chocolate cookies with a rich vegan Nutella center. Beautifully patterned and perfect for Valentine’s Day or special occasions.
Ingredients
Dough Base:
- 1 cup 226 g vegan butter
- ¾ cup 90 g powdered sugar
- 2 cups 250 g all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder for half of the dough
- 2 –4 teaspoons plant-based milk only if dough feels dry
Filling:
- ½ cup vegan chocolate hazelnut spread
Instructions
- Cream vegan butter and powdered sugar. Mix in vanilla and salt.
- Stir in flour and cornstarch. Divide dough in half. Add cocoa powder to one half.
- Wrap both doughs and chill for 30–45 minutes.
- Roll out doughs separately. Cut and swap small hearts to create a patchwork look.
- Re-roll lightly and cut large hearts. Cut small hearts from half for the tops.
- Chill shapes again. Bake at 350°F for 8–10 minutes.
- Cool completely. Fill bottoms with vegan Nutella and top with cutout hearts.
Notes
- Add a pinch of cinnamon or espresso powder for deeper flavor.
- Try homemade vegan Nutella if preferred.
- Great for making with kids thanks to the fun decorating step.