If you’ve ever dreamed of indulging in a treat that’s both irresistibly rich and entirely plant-based, this Vegan Chocolate Hazelnut Cookies Recipe is your new best friend. Combining the deep, luscious flavor of vegan dark chocolate with the buttery crunch of hazelnuts nestled in a soft, melt-in-your-mouth cookie, these cookies prove that dairy-free desserts can be simply extraordinary. They are quick to make, wonderfully satisfying, and perfect for sharing or savoring solo—there’s something heartwarming about baking these cookies that feels like a cozy hug on a plate.
Ingredients You’ll Need
These ingredients are refreshingly simple but vital for bringing the signature taste and texture of the cookies alive. Each one plays a crucial role—from the binding power of flaxseed to the sweet, nutty depth added by hazelnut butter and coconut sugar.
- Milled flaxseed: Acts as a natural egg substitute, giving structure and moisture to keep the cookies tender.
- Vegan dark chocolate (2.8 oz): Provides rich, decadent bursts of flavor in every bite.
- Hazelnuts (¼ cup, preferably skinless): Add a delightful crunch and aromatic nutty notes.
- Hazelnut butter (1 cup): The creamy base that adds depth and a subtle roasted sweetness.
- Coconut sugar (½ cup): A natural sweetener with caramel undertones that balances bitterness.
- Cacao powder (½ cup): Infuses intense chocolate flavor and a beautiful dark color.
- Vanilla extract (1 teaspoon): Enhances all the flavors with warmth and complexity.
- Baking soda (½ teaspoon): Helps the cookies rise to perfect softness and slight crispiness on the edges.
- Maldon flakes or sea salt (optional): A little sprinkle elevates the chocolate and nutty flavors by adding a contrast of saltiness.
How to Make Vegan Chocolate Hazelnut Cookies Recipe
Step 1: Prepare Your Oven and Flax Egg
Start by preheating your oven to 180°C (356°F) and lining a baking tray with parchment paper to ensure your cookies don’t stick. Next, combine the milled flaxseed with 2.5 tablespoons of water in a small bowl. Stir this mix and let it sit for about 5 minutes until it thickens into a gel-like consistency—the magic “flax egg” that binds your cookie dough just like a real egg would.
Step 2: Chop the Chocolate and Hazelnuts
While waiting on the flax egg, roughly chop your vegan dark chocolate and hazelnuts. This step is key for texture, ensuring every cookie has those gooey pockets of melted chocolate and satisfying nutty crunch.
Step 3: Mix the Dough Base
In a large bowl, whisk together the hazelnut butter and coconut sugar until smooth and creamy. Add in cacao powder, vanilla extract, baking soda, and your ready flax egg. Beat everything well for another 30 seconds. This mixture will become the luscious dough that forms the heart of your cookies.
Step 4: Fold in Your Chocolate and Nuts
Gently fold three-fourths of the chopped chocolate and hazelnuts into your cookie dough using a spatula. Folding (rather than stirring vigorously) ensures you don’t overwork the dough, keeping the texture tender while distributing goodies evenly.
Step 5: Shape and Bake
Divide the dough into 10 equal parts. Roll each into balls and place them on your prepared baking tray, leaving some space for them to spread. Flatten slightly with the back of a large spoon, then press the remaining chocolate pieces gently on top. Bake for 10 to 12 minutes until golden and spread out. For a clean, professional edge, carefully run a large round cookie cutter around each cookie while they are still warm on the tray.
Step 6: Cool and Set
Let the cookies cool on the baking tray for about 5 minutes before transferring the whole parchment sheet with cookies onto a cooling rack. Leave them to cool completely for 15-20 minutes so they firm up perfectly, ready to be devoured.
How to Serve Vegan Chocolate Hazelnut Cookies Recipe
Garnishes
A sprinkle of Maldon sea salt right before serving makes these cookies pop with flavor. You can also dust with a light cocoa powder or add a few extra hazelnuts on top for a rustic, inviting look and extra crunch.
Side Dishes
These cookies adore being paired with a warm cup of plant-based milk or coffee, creating a comforting snack or dessert experience. Vegan vanilla ice cream is another dreamy companion, melting over a warm cookie for a gooey, satisfying treat.
Creative Ways to Present
Make your cookie platter pop by stacking the cookies in towers tied with twine or arrange them alongside fresh fruit and edible flowers for an impressive but effortless dessert table. You could even sandwich vegan Nutella or hazelnut butter between two cookies for double the indulgence.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, keep your vegan chocolate hazelnut cookies in an airtight container at room temperature. They stay fresh and delicious for up to 3 to 4 days, perfect for quick snacks or last-minute dessert fixes.
Freezing
If you want to prep ahead, these cookies freeze beautifully. Wrap each cookie individually in plastic wrap or parchment paper, then store them in a freezer bag. When ready to enjoy, simply thaw at room temperature or heat gently.
Reheating
To bring a bit of that fresh-baked magic back, warm your cookies briefly in a toaster oven or microwave. This softens them up and makes the chocolate gooey again—just like you just pulled them from the oven.
FAQs
Can I substitute the hazelnut butter with another nut butter?
Absolutely! Almond or cashew butter works wonderfully, though hazelnut butter gives these cookies their signature flavor. Feel free to experiment according to your pantry or taste preferences.
Do I have to use coconut sugar? What about regular sugar?
Coconut sugar adds a subtle caramel flavor and a lower glycemic index, but regular brown sugar or organic cane sugar can be good alternatives if needed.
Is the flax egg necessary, or can I use something else?
The flax egg is important for binding in this vegan recipe. You can swap it with chia seeds soaked in water or even a commercial egg replacer if preferred, but flaxseed is the easiest and most natural choice here.
Can I make these cookies gluten-free?
This recipe is naturally gluten-free since it contains no flour, making it a fantastic choice for anyone avoiding gluten without needing any modifications.
How do I know when the cookies are done baking?
Look for cookies that have slightly spread out and developed a gentle golden brown edge. They may look a bit soft in the center but will firm up as they cool, which keeps them perfectly chewy and tender.
Final Thoughts
Jumping into this Vegan Chocolate Hazelnut Cookies Recipe is like inviting a little bit of joy into your kitchen and life. They’re simple, fast, and ruinously delicious—a perfect treat for yourself or to share with loved ones. I promise you’ll fall in love with how rich, nutty, and chocolatey these cookies are, making every bite feel like a small celebration. Give it a go, and get ready to impress everyone with your baking prowess!
Print
Vegan Chocolate Hazelnut Cookies Recipe
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 24 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Chocolate Hazelnut Cookies are a deliciously rich and nutty treat made without any animal products. Packed with vegan dark chocolate and hazelnut butter, they offer a perfect balance of sweetness and chocolate flavor, making them a perfect snack or dessert that’s both indulgent and plant-based.
Ingredients
For the Cookie Dough
- 1 tablespoon milled flaxseed
- 2.5 tablespoons water (to make flax egg)
- 2.8 oz vegan dark chocolate, roughly chopped (reserve some for topping)
- ¼ cup hazelnuts, preferably skinless, roughly chopped (reserve some for folding in)
- 1 cup hazelnut butter
- ½ cup coconut sugar
- ½ cup cacao powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
For Garnish (Optional)
- Maldon flakes or sea salt
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Make Flax Egg: Combine the milled flaxseed with 2.5 tablespoons of water in a small bowl. Stir well and let it sit for about 5 minutes until it thickens to an egg-like consistency.
- Prepare Nuts and Chocolate: Roughly chop the vegan dark chocolate and hazelnuts, setting aside a portion to fold into the dough and some for decorating the tops of the cookies.
- Mix Wet Ingredients: In a large bowl, whisk together the hazelnut butter and coconut sugar until smooth and creamy, using an electric whisk if available for best results.
- Add Dry Ingredients and Flax Egg: To the hazelnut butter mixture, add cacao powder, vanilla extract, baking soda, and the prepared flax egg. Whisk again for about 30 seconds until all ingredients are well combined.
- Fold in Nuts and Chocolate: Add about three-fourths of the chopped chocolate and hazelnuts to the bowl. Gently fold them into the cookie dough using a spatula to evenly distribute.
- Shape Cookies: Divide the dough into 10 equal parts, roll each into a ball, and place them on the lined baking tray leaving at least 2 inches between them. Flatten each ball slightly with the back of a large spoon into a disc shape. Press the remaining chocolate chips into the top of each cookie.
- Bake: Bake in the preheated oven for 10-12 minutes or until cookies spread and edges are slightly browned.
- Create Clean Edges: Immediately after removing from the oven, use a large round cookie cutter to gently go in circular motions around each cookie to give them neat edges while still warm.
- Cool: Let cookies cool on the tray for about 5 minutes. Then carefully lift the parchment paper with cookies and transfer to a cooling rack to cool completely for 15-20 minutes until they reach room temperature.
- Store: Store the cooled cookies in an airtight container at room temperature. Consume within 3-4 days for best freshness.
Notes
- You can substitute hazelnut butter with almond or peanut butter if desired.
- Ensure your chocolate is vegan by checking labels, as some dark chocolates contain milk derivatives.
- The ‘flax egg’ helps bind the cookies as an egg substitute; don’t skip this step.
- For crunchier cookies, slightly toast the hazelnuts before chopping.
- Adding Maldon flakes on top enhances the sweet and salty flavor contrast.
- Store cookies in an airtight container to maintain freshness and texture.
