Vegan Nutella Kiss Cookies
Prep time
Cook time
Total time
Your choice of mix methods: Freda's way (as noted above) or the creaming method listed below.
Serves: 3dz
  • Granulated Sugar 2 tablespoons (28g)
  • Light Brown Sugar ½ cup (105g)
  • Earth Balance Buttery Sticks or Shortening ½ cup (113g)
  • Vegan Nutella ½ cup (160g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ½ teaspoon (3g)
  • Baking Soda 1 teaspoon
  • All Purpose Flour 1½ cup (195g)
  • Finely Chopped Hazelnuts (NOT TOASTED) 1 cup (170g)
  • 36 Hershey's Kisses Deluxe unwrapped
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the earth balance and nutella with both sugars just to combine, no need to whip or beat until fluffy.
  4. Add the flax egg, vanilla, salt and baking soda.
  5. Add the flour and mix to a stiff dough.
  6. Scoop 1" balls and then roll into chopped hazelnuts
  7. Place on parchment lined sheet pans spaced 1½" apart
  8. Bake in a preheated 375° oven for approximately 13 minutes or until no longer raw in the centers.
  9. Immediately upon removing from the oven top with a Hershey's Kiss Deluxe
  10. Cool before serving
Cookies can be stored at room temperature fro up to 2 weeks in an airtight container
Recipe by Gretchen's Bakery at