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Lava Hazelnut Cookies

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A super delicious, super gooey, super buttery lava cookie loaded with rich hazelnut spread. Enjoy the cookies while they are still a little bit warm so you get the runny hazelnut spread in the middle. Why not dip them in a hot chocolate?

Lava Hazelnut Cookies

5 - 1 review


  • 125g unsalted butter
  • 185g brown refined sugar
  • 1 large egg
  • 280g plain flour
  • 2 tsp vanilla extract
  • 5-6 tbsp hazelnut spread
Prep Time


  1. Begin by preheating the oven to 180 c degrees

  2. Melt the butter and brown sugar in the microwave for 30 seconds, remove from the microwave and stir, then place back in the microwave for another 30 seconds

  3. Using the bowl of your Ninja Kitchen System and the plastic blade, add the melted butter with the brown sugar along with the whole egg, flour and vanilla extract

  4. Select low until the ingredients mix into a cookie dough

  5. Scoop 2 tablespoons of cookie dough and flatten in the palm of your hand. Place on the baking tray and spoon 1 table spoon of hazelnut spread on to the middle. Roll into a ball, making sure the spread is in the centre. Repeat the process until you use all the cookie dough

  6. Place the cookies in the oven and bake for approximately 12 minutes, allow the cookies to cool before storing them in a container

Tiago Fragoso

I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people. I love to inspire and encourage others to follow a healthy lifestyle. You can keep up to date with my recipes via my Blog and Instagram.
Read more posts by Tiago Fragoso