Vegan Nutella Stuffed Chocolate Chip Cookies

Blend or process the roasted hazelnuts to a butter and mix on full speed until a smooth nut butter forms, which may take up to 5 minutes.

Melt the chocolate in a pan and add it to the nut butter, then mix again.

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

Make Nutella balls by using a small ice cream scoop to scoop balls of Nutella chocolate onto a lined tray and freeze for 4 hours or until solid.

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius and line a large baking sheet.

Combine 1/2 cup coconut oil, 1 1/4 cups coconut sugar, 2 teaspoons vanilla extract, 1/4 cup coconut milk, and 1/4 cup unsweetened applesauce together until smooth and set aside.

In a separate bowl, combine 2 1/4 cups bobs red mill flour, 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 combined; the batter will be very thick.

Divide the cookie dough into balls using a normal size ice cream scoop.

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

Repeat with the remaining dough balls.

Bake for 12 to 15 minutes, then remove from the oven and let them cool down.