Vegan Munch’d Stuffed Cookies (Crispy Outside, Gooey Inside)
If you’ve ever wished Nutella came without the dairy — and baked into a cookie that oozes when you break it — this one’s for you. These vegan Munch’d-stuffed cookies are golden on the outside, soft and gooey in the centre, and made with real chocolate hazelnut spread that just happens to be dairy-free.
Ingredients:
For the cookie dough:
1 ¾ cups plain flour
½ tsp baking soda
½ tsp salt
½ cup coconut oil (solid, not melted)
½ cup brown sugar
¼ cup caster sugar
2 tbsp plant-based milk
1 tsp vanilla extract
1 flax egg (1 tbsp flaxseed meal + 2 ½ tbsp water)
For the filling:
½ cup Munch’d Gianduja Crème (freeze into small dollops for easier stuffing)
Step 1 – Prepare your Munch’d centres
Spoon small dollops of Munch’d (about 1 tsp each) onto baking paper and freeze for 20 minutes. This keeps them firm while shaping the cookies.
Step 2 – Make the dough
In a bowl, whisk flour, baking soda, and salt. In another bowl, cream together coconut oil and sugars until smooth. Stir in vanilla, flax egg, and milk. Combine wet and dry ingredients until a soft dough forms.
Step 3 – Stuff and shape
Wrap about 2 tbsp of dough around each frozen Munch’d centre. Roll into a ball, sealing the edges.
Step 4 – Bake
Place on a lined tray and bake at 180 °C (350 °F) for 10–12 minutes, until edges turn golden. Let cool 5 minutes before biting into the molten centre.
Grab your jar of Munch’d online or from one of our stockists — the perfect dairy-free Nutella alternative for cookies, toast, or straight-from-the-spoon moments.
