Chocolate Orange Flapjacks

If you love chocolate and orange together, you'll love these chewy flapjacks!

Funfetti Party Ring Cupcakes

Sweet vanilla cupcakes full of sprinkles, perfect for a party!

Jammie Dodger Cupcakes

Luscious vanilla cupcakes with a jammie filling topped with the best British biscuit!

Vegan "Nutella" Stuffed Cookies

Gooey chocolate cookies filled with vegan chocolate spread!

The combination of chocolate and hazelnut is one that the world goes crazy for isn't it. Nutella is so popular, on toast, in crepes, on a spoon that what would we do without it? However, for fellow vegans and myself we miss out on that readily available spread, come on Nutella make vegan version! Luckily Nature's Store have stepped up and made an absolute hit with their own chocolate hazelnut spread. It's irresistibly smooth and creamy and a spoonful of this a day will make your nutella troubles certainly go away. 

And now I want to make LOTS of chocolate hazelnut recipes with it! So I filled my chocolate chip cookies with the joys of the spread and let me tell you, they are incredible. Nature's Store have so many vegan alternative condiments that you need in your cupboards - I'm not in any way sponsored I just love what they make!

Check out my other cookie recipes for more inspiration!

Carrot Cake Cookies

Vegan Mini Egg Easter Cookies

Cranberry Pistachio White Chocolate Cookies

Recipe

Prep: 15 minutes + 1 hour chilling time

Cook: 15 minutes

Serves: 12

Ingredients

12 tsps Nature's Store Cocoa Hazelnut Spread
95g Stork block
140g Light brown sugar
½ tsp Vanilla extract
50g Applesauce
220g Plain flour
¼ tsp Baking soda
¼ tsp Salt
1 tbsp Cornflour
150g Vegan chocolate chips

Method

✿Scoop out 12 tsps of chocolate spread and place the blobs onto a lined baking tray, then pop in the freezer to firm for an hour. If you skip this step it will be harder to make the cookies - very messy!
✿After an hour start to make the cookies. Preheat the oven to 170℃ and line two baking trays with baking paper or a silicone mat.
✿Cream together the stork and sugar until fluffy. Then add the applesauce and vanilla and beat again till smooth.
In a separate bowl, combine the flour, cornflour, baking soda and salt. Then add this to the other mixture and mix until you have a dough.
✿Fold in the chocolate chips and scoop out 12 balls of cookie dough and spread them out onto the baking trays - I did 6 on each tray. Press down on each cookie dough ball to flatten slightly.
✿Remove the chocolate spread blobs from the freezer. Place one blob onto each cookie and then re-roll the cookie with the chocolate in the middle. Repeat with all 12 cookies but don't flatten again as they will spread in the oven.
✿Bake in the oven for 15 minutes until golden and then remove and leave to cool where they will set. Store any uneaten cookies in an airtight container will they will be nice and soft. Enjoy!

Christina

xx

Chocolate Caramel Layer Cake

A decadent chocolate sponge cake filled with layers of caramel buttercream

Apricot Crumble

A hearty warm crumble full of delicious apricots!