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Vegan Nutella Linzer Cookies

These two toned Vegan Nutella Linzer Cookies are soft, chewy, buttery, sandwiched with a creamy chocolate-hazelnut filling. They’re easy to make, naturally vegan, eggless and filled with the most delicious vegan Nutella Spread. The perfect Valentines cookies to make for your loved ones!

Vegan Nutella Linzer Cookies

If you’re after a fun, quick and easy treat for Valentines day, I have the perfect recipe for you. These chocolaty nutella linzer sandwich cookies are ‘buttery’ soft and melt in your mouth. I love the combination of the buttery biscuit with a chocolate hazelnut filling. The best part is the gorgeous two tone design. It’s made by using the same cookie dough but adding in different amounts of cocoa for a two toned look / effect. I am literally OBSESSED! You’re going to have so much fun making these!

Looking for more Valentines recipes, make sure to check out my Vegan Red Velvet Sheet Cake, Vegan Single Serve Brownie, Easy Vegan Strawberry Cruffins and Vegan Heart Shaped Pancakes.

Hand holding a chocolate nutella linzer cookie.

Why you’ll love these Nutella Linzer cookies:

  • They are super easy to make.
  • Stuffed with chocolate hazelnut spread.
  • 100% vegan.
  • Can be made gluten-free by using a GF flour blend.
  • Fun to make.
  • Great as gifts.
  • Perfect for Valentines day or Mothers day.
  • Only 6 ingredient!!!!
  • Take only 10 minutes to bake!!
  • Ready in under half an hour!
  • Absolutely delicous.
  • Light and buttery flavour.
Chocolate cookie with nutella in the middle.

Linzer cookies are two biscuits sandwiched together with a yummy filling. Traditionally they are filled with apricot or strawberry jam. The ‘Linzer’ comes from a city called Linzer, in Austria. This version has been modernised, but has some of the same classic tastes and texture.

These nutella linzer cookies have a chocolaty twist with delicious chocolate biscuits and a chocolate filling. They’re shaped in to hearts using a mini heart cookie cutter and larger heart cookie cutter. It’s a chocoholics dream! They’re scrumptious served with a afternoon tea or coffee!!

Heart shaped vegan nutella linzer cookies.

Ingredients you’ll need for Nutella Linzer Cookies:

This recipe uses only 6 simple, easy to find ingredients, most of which you may already have in your kitchen / pantry. If not, jot them down on your shopping list for your next shopping trip / grocery run!

  • Plain / all purpose flour : You can use all purpose flour or gluten-free plain flour.
  • Icing / powdered sugar : To keep the biscuits super light and buttery use powdered sugar!
  • Cocoa powder : Use a high quality cocoa for a rich chocolate flavour.
  • Dairy-free butter : Use vegan block butter. I recommend using Flora Plant Block, Naturli Vegan Block or Miyoko’s Vegan Butter.
  • Dairy-free milk : You can use any dairy-free / vegan milk for this recipe including soya, almond, cashew or oat. It’s used to help make the cookie dough smooth.
  • Vegan ‘Nutella’ : Make sure the spread you use is vegan friendly. My favourite is ‘Natures Store Cocoa & Hazelnut Spread’ and Rhythm 108 Swiss Cocoa Hazelnut Spread. Alternatively, you could use a fruity jam or cookie butter spread.
Heart shaped chocolate nutella linzer cookie on grease proof paper.

How to make Vegan Nutella Linzer Cookies:

The full written instructions and ingredient measurements are in the recipe card at the bottom of this post. Hit the “jump to recipe” button at the top of this post! Here, we’ll go over a quick brief overview of the steps.

  1. Make the dough

    Mix all of the cookie dough ingredients in a bowl (only half the cocoa) and mix. Divide the mixture in two, add in the remaining cocoa to the dough. You’ll have a dark and lighter coloured dough.

  2. Roll

    Roll out each dough individually, to around 1 inch thick. Use a mini heart shape cookie cutter, chomp out the shapes and place the alternative colour hearts to the alternative colour dough. You’ll have two separate patterned doughs. Use a large heart shape cookie cutter to chomp out the shapes. Use the mini heart cookie cutter to chomp out the middle of only HALF the cookies.

  3. Bake

    Bake and allow to cool.

  4. Filling

    Spread the filling to the base heart cookies then place a cookie with the heart cut out in the on top. Press down to stick. Serve and enjoy!!!

Pinterest pin of vegan chocolate nutella filled linzer cookies.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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Heart shaped linzer cookies with nutella

Vegan Nutella Linzer Cookies

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4.3 from 3 reviews


Vegan Nutella Linzer Cookies – Super easy buttery heart shaped chocolate cookies filled with vegan Nutella, perfect for Valentines day!


Units Scale


  • 300g of plain / all purpose flour
  • 80g of icing / powdered sugar
  • 5 tablespoons of cocoa powder (see step 2)
  • 150g of dairy-free block butter
  • 34 tablespoons of dairy-free milk


  • Vegan Nutella spread


Method (cookie)

  1. Pre-heat oven to 180 degrees c fan and line 2 baking trays with grease proof paper. Set aside. 
  2. Add the flour, icing sugar, butter, 2 tbs of the cocoa powder and 3 tbs of dairy-free milk. Mix until a cookie dough forms. You can mix by hand or in a food processor.
  3. Remove 1/2 of the dough and set aside. Add in the remaining cocoa powder and extra tbs of milk, mix to combine into a rich chocolate cookie dough. You’ll have a darker dough and a lighter dough.
  4. Roll out each dough individually to the same thickness, around 1/2 or 1/4 inch thick. Use a mini heart cookie cutter to cut hearts out of each coloured dough. Place the dark chocolate hearts into the light coloured dough and light hearts in the dark colour dough so you have two patterned doughs. Cut the hearts in a uniform pattern for the best looking result. Refer to video for example. 
  5. Use a medium sized shaped heart cookie cutter to chomp out the heart shaped cookies and place on the lined trays.Use the mini heart cookie cutter to cut out the middle of only half of the cookies (you want the other half full as these are for the base / bottom of the sandwich cookie).
  6. Place into the freeze for 5 minutes to help firm up the biscuits before baking.
  7. Place into the oven and bake for 8-10 minutes until lightly golden in colour. Remove from the oven and allow the biscuits to cool on the tray. 
  8. Flip all of the cookies (without the heart cut out) upside down. Spread or pipe vegan ‘nutella’ on top of the cookie then place a cookie with the heart cut out on top. Press down to secure it in place.
  9. Serve and enjoy! 


To store: Store the cookies in an air tight / sealed container in the fridge. Allow to come to room temperature for 10-15 minutes before serving. 

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American


  1. Erika
    January 30, 2024 / 6:57 pm

    I don’t see in the recipe instructions where u added the butter? also is it room temp… cold… softened?

  2. February 1, 2024 / 1:26 pm

    Thank you for this recipe. They are insanely good. Perfect recipe as always 🌱🫶.

  3. Katherine
    February 9, 2024 / 1:38 am

    I struggled to keep the dough from splitting apart even after baking. I did the two-tone design like yours, but mine are falling apart. Any tips? I think they taste right. I’d say they taste more like a biscuit than a cookie. Does that mean I over-worked the dough? I did follow the instructions according to weight as it’s more accurate. I’m a seasoned baker, but US based, so maybe that’s my problem haha. Lovely recipe, I just probably need help.

  4. Dominika
    February 9, 2024 / 7:34 pm

    Hello this looks lovely! Just a bit confused about the cocoa powder – in step 1 it says to add the cocoa powder and then in step 2 to add the remaining cocoa powder- but how much do I actually add in the first step?

    • February 11, 2024 / 10:03 am

      Hello lovely, states in step 2 to add in 2 tbs of the cocoa, then you add in the remaining 3 tbs in step 3. Hope this helps x

  5. Dominika
    February 9, 2024 / 7:36 pm

    Oh I’m so sorry – you know what I’ve read that step so many times and didn’t actually see the 2tbs written there ! Just making the cookies now and so looking forward to them 🩷🩷

  6. February 10, 2024 / 6:31 pm

    Roll the dough to 1” thickness? Really?

  7. Aline
    March 9, 2024 / 9:46 pm

    This recipe only requires basic ingredients I already have at home, so I did not have to buy anything else. I’m not good at baking at all so I like when it’s not too complicated, and found this to be a good recipe for my skill level. It did take a lot of time (maybe because I’m not very skilled) to cut shapes from one dough and place them into the other dough, so next time I will take out a little more time to make them. Mine were not as pretty as yours, but I was quite happy with the result! I tend to like my cookies just a little bit sweeter, do you think I could use caster sugar instead of powdered sugar or could I just add more powdered suger? Thanks so much for all the fun recipes, I will definitely be trying more of them! 🙂

  8. Anonymous
    March 11, 2024 / 4:15 pm

  9. Anonymous
    March 12, 2024 / 4:30 pm

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