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Vegan Nutella Linzer Cookies Recipe

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5 from 105 reviews

These Vegan Nutella Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a tender, buttery vegan dough with a rich chocolate cocoa twist and a luscious vegan chocolate hazelnut spread filling. Perfectly crisp yet melt-in-your-mouth soft, these patchwork heart-shaped cookies are not only visually stunning but also full of chocolatey indulgence, ideal for special occasions or everyday treats.

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 to create a smooth base.
  2. Add flavorings: Stir in the vanilla extract and salt to the creamed mixture for enhanced flavor.
  3. Incorporate dry ingredients: Gradually mix in the all-purpose flour and cornstarch until the dough comes together evenly.
  4. Divide and add cocoa: Split the dough in half; mix the cocoa powder into one half thoroughly to create a chocolate dough.
  5. Chill dough: Wrap both dough halves tightly in plastic wrap and refrigerate for 30 to 45 minutes to firm up.
  6. Roll and cut shapes: Roll out each dough separately on a lightly floured surface and cut small heart shapes. Swap these small hearts between the two doughs to create a charming patchwork look.
  7. Re-roll and cut large hearts: Lightly re-roll the patched dough and cut out large heart-shaped cookies. Cut small heart shapes from half of the dough to be used as tops for sandwiching.
  8. Chill cookie shapes: Place the cut cookie shapes on baking sheets and chill again briefly to maintain shape during baking.
  9. Bake cookies: Preheat the oven to 350°F (177°C) and bake the cookies for 8 to 10 minutes until edges just begin to firm.
  10. Cool and assemble: Let the cookies cool completely on wire racks. Spread a generous layer of vegan chocolate hazelnut spread on the bottom halves, then sandwich with the small heart cutouts on top to create decorative Linzer cookie sandwiches.

Notes

  • Use plant-based milk sparingly only if dough feels too dry; do not add more than 4 teaspoons.
  • Ensure cookies are completely cooled before filling to prevent melting of the vegan spread.
  • For best texture, use quality vegan butter that behaves similarly to dairy butter.
  • The patchwork design is optional but adds an appealing visual contrast to the cookies.
  • Store finished cookies in an airtight container at room temperature for up to 4 days.

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