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
Scale
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.
