Nutty Nougat Cookies

Super delicious cookies with nougat and hazelnuts. Vegan and Glutenfree.

I had a lot of vegan nougat left over from Christmas – which is a little suprising seeing as I loooove nougat – but it made for a great excuse to bake some delicious cookies filled with nougat 🍫

These nougat-hazelnut cookies are crispy on the outside and perfectly chewy on the inside 🍪 These cookies are so crazy delicious, and you’d never know that they are both vegan and gluten free 🍪

Click here to PIN the recipe and save it for later! 📌

If you give these nougat-hazelnut cookies a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸

If you can’t find vegan nougat, vegan milk chocolate will also work or even dark chocolate could do the trick 🍫 If you deside to use dark chocolate instead of nougat or vegan milk chocolate I suggest using a little less so that the dark chocolate doesn’t become over-powering 🍫

5 from 1 vote

Nougat-Hazelnut Cookies

Delicious cookies with nougat and hazelnuts. Vegan and Glutenfree.

Course Dessert, Snack
Keyword glutenfree, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 cookies
Author Cecilie Bresson


  • 80 grams buckwheat flour (2.8 oz)
  • 70 grams almond flour (2.5 oz)
  • 80 grams light cane sugar or coconut sugar (2.8 oz)
  • 20 grams brown sugar (0.7 oz)
  • 70 grams vegan butter (2.5 oz)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp non-dairy milk
  • 60 grams vegan nougat (2.1 oz)
  • 50 grams hazelnuts (I used roasted hanzelnuts) (1.8 oz)


  1. Preheat the oven to 180C°/350F° convection

  2. Cut the vegan nougat in small cubes, make sure the cubes doesn't touch and let them sit in the fridge until later. This will help the nougat cubes not to stick together when added to the cookie dough. Chop the hazelnuts in halves.

  3. Make sure that the vegan butter is room temperature as it's going to make the next step easier.

  4. In a mixing bowl, add vegan butter, cane sugar and brown sugar and mix it together with a hand mixer for 2-3 minutes. Then add the plant milk and mix again.

  5. In a small mixing bowl, mix buckwheat flour, almond flour, salt, baking powder and baking soda.

  6. Add the flour mixture to the large bowl with the butter/sugar mixture. You can still use a hand mixer to mix it together if you wish or you can simply use a spoon.

  7. Add the chopped hazelnuts and vegan nougat cubes and gently mix it with the dough using a spoon. I suggest adding ⅓ of the hazelnuts and nougat at a time.

  8. Line a baking tray with baking paper and add balls of the cookie dough to the tray.

    Make sure to leave a good amount of space between the cookie dough balls as they will spread in the oven. You might need more than one baking tray but remember to only bake one tray of cookies at a time.

  9. Bake the cookies in the oven for 10-12 minutes.

  10. Let the cookies sit on the hot baking tray for 2-3 minutes and then gently transfer them to a cooling rack using a spatula. The cookies will be soft while they are still hot so be careful.

Recipe Notes

* When baking cookies, the ratio between butter, sugar and flour is very important so please follow the measurements in the recipe as closely as possible.

In the mood for more vegan cookies? “Me want cookie – Me eat cookie – om nom nom nom” #cookiemonster Then you should definitely try my Peanut Butter Cookies 🥜🍪

This recipe is available both in English and Danish (click the flag below to switch language)

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