Vegan Nutella Stuffed Chocolate Chip Cookies

Roast the hazelnuts if not already done, then blend or process them into a smooth nut butter, which may take up to 5 minutes on high speed.

Melt the vegan dark chocolate in a pan and add it to the hazelnut butter, then mix well until combined.

Pour the vegan Nutella mixture into a glass container and store it in the fridge for up to 5 days.

Using a small ice cream scoop, scoop balls of the vegan Nutella onto a lined tray and freeze them for at least 4 hours or until solid.

Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius) and line a large baking sheet with parchment paper or a silicone mat.

In a bowl, combine 1/2 cup solid coconut oil, 1 1/4 cups coconut sugar, 2 teaspoons vanilla extract, 1/4 cup coconut milk, and 1/4 cup unsweetened applesauce, mixing until smooth; set aside.

In a separate bowl, combine 2 1/4 cups all-purpose flour (such as bobs red mill), 1 teaspoon baking soda, 1 teaspoon salt, and 2 cups vegan chocolate chips.

Add the dry ingredients to the wet mixture and stir with a wooden spoon until fully combined; the batter will be thick.

Using a standard ice cream scoop, divide the cookie dough into balls.

Working with one dough ball at a time, flatten it into a disc, place a frozen Nutella ball in the center, bring the edges up to cover it completely, and seal the edges.

Repeat the process with the remaining dough balls and place them on the prepared baking sheet.

Bake the cookies for 12 to 15 minutes, then remove from the oven and allow them to cool before enjoying.