Gooey and absolutely delicious Vegan Nutella NYC Cookies inspired on the famous cookies from New York City! Vegan, No-egg, No-dairy and easy to make!
Vegan Nutella NYC Cookies
Thick, chewy, gooey, and irresistible, my Vegan Nutella NYC Cookies are everything you love about a classic New York City-style cookie, now made 100% plant-based and loaded with plant-based Nutella. Each oversized cookie is packed with rich, dairy-free chocolate chips and chopped hazelnuts, with the brand new plant-based / vegan friendly Nutella that melts in your mouth in every bite. Crispy on the edges, soft and fudgy inside, these cookies prove that indulgence doesn’t need compromise. Whether you’re vegan or simply Nutella-obsessed, this is the cookie that dreams (and cravings) are made of.
Looking for more chocolate-y desserts? Check out my:
- Vegan Chocolate Espresso Pie
- No-Bake Chocolate’ Nutella’ Cheesecake Bars
- Vegan Chocolate Raspberry Cake
- Vegan Chocolate Creme Brûlée Cookies
- Mini Chocolate Orange Cheesecakes
- VIRAL Vegan Bourbon Brick Brownies
What are NYC cookies?
NYC cookies, short for New York City cookies are a popular bakery trend known for their oversized chunky size. These cookies are very thick and chunky, usually deliciously crisp on the outside with a soft, gooey molten center. They’re packed with mix-ins such as chocolate chips or nuts, even stuffed fillings such as nut butter, cookie butter or in this case, plant-based Nutella. With their rustic, bakery-style appearance and rich, satisfying bite, NYC cookies have become a must-try treat far beyond the streets of New York. You’ll love them!!!
Why you’ll love this recipe
- 100% plant-based -All of the indulgence, without any eggs or dairy! This recipe uses dairy-free butter and the new plant-based Nutella (vegan friendly).
- Rich Vegan Nutella Center – Each cookie is loaded with a hidden core of plant-based Nutella that melts perfectly into every bite. SOO indulgent!
- Thick & gooey NYC style – Oversized with a crisp outer cookie and soft, fudgy middle, just like the iconic New York City cookies.
- Decadent – One cookie is enough to satisfy any sweet craving… though stopping at one might be the real challenge. They’re super decadent, chocolaty and rich!
- Easy to make – This recipe is easy to make, great for any skill level. They are also fun to make with kids and don’t require any technical methods / techniques.
- Perfect for sharing – They will be loved by anyone you share with (but if you don’t want to share and keep them all to yourself, I wont judge).
NYC cookie tips and tricks
- Chill the dough – Refrigerate your cookie dough for at least an hour. This helps the cookies hold their shape and prevents them from spreading too much in the oven.
- Use cold dairy-free butter – To get that signature thick NYC-style cookie, make sure to use cold vegan butter or butter straight from the fridge. It helps prevent the dough from getting too soft and spreading when baking.
- Don’t over-mix the cookie dough – Once you’ve added in all of the dry ingredients, simply mix just until combined. Over-mixing can lead to tough cookies (you want tender and crumbly that melt in the mouth).
- Oversized goodness – NYC cookies are thick, use a set of kitchen scales to portion your dough for consistent, bakery-style results.
- Shape – Instead of flattening the cookie dough balls, shape them into slightly thicker, rougher mounds. This encourages height and helps preserve the soft gooey filling.
- Use high quality chocolate – Whether you decide to use chocolate chips, chunks, or your vegan Nutella filling, use high-quality, dark dairy-free chocolate for the richest flavour and best melt. I like to use 70% or above.
- Let them cool – My NYC Nutella cookies are best enjoyed slightly warm, but letting them rest for 10–15 minutes after baking helps the flavours settle and the texture firm up just right.
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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Vegan NYC Nutella Cookies
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
Description
Gooey Nutella stuffed NYC cookies with chocolate chips and chopped hazelnuts – delicious straight from the oven and delicious in every bite! Vegan, No-Egg, No-Dairy and easy to make.
Ingredients
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 60g of cocoa powder
- 200g of of dairy-free chocolate chips
- 100g of chopped hazelnuts
- 1 jar of vegan Nutella
Ingredients for decoration (optional)
- Plant-based Nutella (swirled on top of the cookies)
- Chopped hazelnuts (for sprinkling)
- Dairy-free dark chocolate chunks
Instructions
Method (cookie)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Line a chopping board with some grease proof paper. Use a spoon, scoop some of the plant based nutella onto the lined board and freeze. These will make the gooey chocolate filling of the cookies.
- Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda, cocoa, chocolate chips and chopped hazelnuts. Mix until just combined. It will make a thick chocolaty cookie dough.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Flatten each cookie, and add in a frozen plant based nutella disk, then shape the dough over the nutella to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down as this creates the NYC cookie), leaving room in between as they will spread slightly when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes, with the plant based nutella filling gooey and warm, or you can allow them to chill.
- I served my cookies with some extra plant based nutella on top, a chunk of dark chocolate and a sprinkle of chopped hazelnuts.
- Serve and enjoy!
Notes
To store: Best stored in an air tigt / sealed container in the fridge. Allow the cookies to sit at room temperature for 10 minutes to allow the chocolate, butter and nutella to soften. You can also warm the cookies up in the oven for a few minutes to make everything gooey. Best enjoyed within 3 days of making.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: baking
- Cuisine: American
These are the best cookies I’ve ever tried. The recipe is so easy to do and therefore makes baking these very enjoyable! It’s simply amazing, thank you for putting up all these recipes, Holly!
Author
Hello,
Aw i am so happy you enjoyed them! Thank youuu xx