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Vegan Nutella Linzer Cookies Recipe

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4.7 from 124 reviews

These Vegan Nutella Linzer Cookies combine a tender, buttery vegan dough with rich vegan chocolate hazelnut spread filling. The cookies feature a classic Linzer design with a delightful patchwork of cocoa and plain dough, cut into charming heart shapes. Perfect for special occasions or everyday indulgence, these cookies are dairy-free, egg-free, and utterly delicious.

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

  1. Cream Butter and Sugar: In a mixing bowl, cream together the vegan butter and powdered sugar until light and fluffy. Add the vanilla extract and salt and mix well to combine.
  2. Mix Dry Ingredients: Stir in the all-purpose flour and cornstarch gradually until a dough forms. If the dough feels dry, add 2 to 4 teaspoons of plant-based milk to reach the right consistency.
  3. Divide and Flavor Dough: Divide the dough into two equal halves. Add the cocoa powder to one half and knead gently to evenly distribute the cocoa.
  4. Chill Dough: Wrap both portions of dough separately in plastic wrap and chill in the refrigerator for 30 to 45 minutes to firm up.
  5. Roll and Cut Shapes: Roll out each dough separately on a lightly floured surface. Cut small hearts from each dough, then swap the small hearts between the two doughs to create a unique patchwork effect. Lightly re-roll the dough to incorporate the swapped hearts.
  6. Cut Final Heart Shapes: Using a large heart-shaped cookie cutter, cut out the main cookie shapes from the patchwork dough. From half of these large hearts, cut out small heart shapes in the center to make the top cookies for layering.
  7. Chill Cookie Shapes: Place all cut cookie shapes on a baking sheet lined with parchment paper and chill again to firm up before baking.
  8. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes until set but not browned. Remove from oven and allow to cool completely on a wire rack.
  9. Assemble Cookies: Spread vegan chocolate hazelnut spread on the solid large heart cookies. Top with the cutout heart cookies to sandwich the filling, creating classic Linzer-style cookies with a delicious, visible filling.

Notes

  • Make sure to chill the dough well before rolling to prevent sticking and maintain shape during baking.
  • Use a light dusting of flour on surfaces to avoid dough sticking when rolling out.
  • If the dough cracks when rolling, add a little plant-based milk to make it more pliable.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • You can substitute homemade or store-bought vegan chocolate hazelnut spread as preferred.

Find it online: https://forkvista.com/vegan-nutella-linzer-cookies-recipe/