Vegan “Cookie Corners” (Nussecken)

Vegan “cookie corners” (Nussecken)! These tasty triangles are made with oat and almond flour, SunButter, jam, hazelnuts, and dark chocolate.

Today I’m sharing a recipe with you inspired by my European travels!

M’s mom is kind of famous in their area in Germany for her Nussecken.

And with good reason, because they’re kind of amazing. 

This delicious German dessert is made with a nougat base, jammy center, and sweet hazelnut topping. 

After baking you cut layers into triangles and dip the corners in melted chocolate. 

Nussecken directly translates from German to “Nut Corners”, but I’ve also seen them called “Cookie Corners”.

I thought Cookie Corners sounded cuter, so let’s go with that naming convention. 

You’re going to love my Vegan “Cookie Corners” (Nussecken) that are also gluten-free and refined-sugar-free! 

Why You Should Make Vegan “Cookie Corners”

I first had these “Cookie Corners” in December over the holidays, but then enjoyed them again at a wedding this June. 

Anything with layers always appeals to me, so these cookie corners immediately made their way to my recipe inspiration spreadsheet. 

I tested, jet-lagged and confused, after our first week home from Germany. 

I was astonished when I nailed the recipe oil-free, vegan, and gluten-free on the first round of testing. 

I’m so excited to share them with you! 

SunButter Is the Secret Ingredient!

Even though these are “nut corners”, seeds take the lead on this recipe. 

I used Organic SunButter in both the crust layer and the nut layer for these Cookie Corners! 

Using SunButter replaces oil in this recipe and adds a delicious nutty flavor and healthy fats. 

Organic SunButter also adds plant-based protein so this treat is as nutritious as it is delicious!

What You Need to Make the Shortbread Crust Layer

Here’s what you need to make the Shortbread Crust Layer:

• gluten-free oat flour
• superfine almond flour
• coconut sugar
• Organic SunButter
• cold filtered water 

That’s it! 

How to Make Vegan “Cookie Corners” (Nussecken)

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

Knead all of the ingredients for the shortbread crust into a pliable dough.

Add the cold filtered water in 1 TBSP increments so that the crust sticks together.

You want the crust to be thick and pliable. 

Spread the dough onto the parchment lined baking sheet. 

Jam For Vegan “Cookie Corners” (Nussecken) 

For the jam layer, all you need is your favorite jam or jelly!

Nussecken is most commonly made with apricot or fig preserves, but anything works. 

I first tested the recipe with strawberry jam, which was delicious! 

I photographed with apricot preserves to be a bit closer to the traditional German rendition.

Spread the jam on top of the shortbread crust in an even layer.

What You Need to Make the Nut Layer 

Here’s what you need for the Nut Layer: 

• chopped hazelnuts
• cold filtered water
• Organic SunButter
• coconut sugar

That’s it! 

How to Make the Nut Layer

To make the nut layer, mix the chopped nuts, filtered water, SunButter, and sugar together in a bowl until it’s well-combined. 

Try to chop the hazelnuts as finely as possible for the best consistency and texture. 

You can leave the skins on the hazelnuts for this recipe, too! 

The nut layer should be a thick spreadable paste. 

Spread the nut layer on top of the jam in an even layer. 

Bake Your “Cookie Corners”

Bake the cookie corners in the oven for 20-25 minutes.

The nut corners are done when a toothpick inserted comes out clean and they’re slightly browned on top. 

Let the cookie corners cool completely before cutting them into squares and then triangles! 

Now it’s time for the finishing chocolate touches.

Make the Chocolate Layer

For the chocolate layer, all you need is dark chocolate chips. 

I’m not sure if the original German version uses dark chocolate, but the F&V version does! 

You can also chop up a dark chocolate bar, too. 

How To Make the Chocolate Layer

Melt the dark chocolate in a large saucepan on the stovetop over medium low heat until it’s completely melted.

Drizzle dark chocolate on the corners and place the cookie corners on a wire rack for the chocolate to set. 

Alternatively, you can also dip the corners in the melted chocolate instead of drizzling. 

M’s mom only adds chocolate to two of the three corners, but I’m all for adding chocolate to all three! 

Once the chocolate is hardened, enjoy them immediately.

How to Serve Vegan “Cookie Corners” (Nussecken)

Make these Vegan “Cookie Corners” (Nussecken) as a fun dessert to share.

They’re sweet, layered, and nutty. 

I think they’re delicious alongside a cup of coffee or tea!

And, they have M’s stamp of approval (my chief taste tester!) as being both delicious and authentically German. 

German food isn’t always the easiest to make vegan and gluten-free, so I’m going to take this as a major win. 

Feel free to mix up the type of fruit jam to make different flavor variations of this recipe. 

Store the leftovers cookie corners in an airtight container in the refrigerator for up to 1 week and freeze them for longterm storage.

Enjoy! 

More Cookie Bar Recipes

• Cookie Layer Bars

• Pecan Pie Bars

• Almond Butter Chocolate Chunk Cookie Bars

• Healthy Magic Cookie Bars

• Pumpkin Fudge Layer Bars

I Want to Hear From You

If you make these Vegan “Cookie Corners” (Nussecken), let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!