Vegan Chocolate Hazelnut Cookies Recipe

If you are on the lookout for a decadent, yet wholesome treat that will satisfy your chocolate cravings without compromising your values, this Vegan Chocolate Hazelnut Cookies Recipe is an absolute must-try. Bursting with rich cacao, velvety hazelnut butter, and studded with chunks of dark chocolate and crunchy hazelnuts, these cookies bring together the perfect harmony of flavors and textures. Best of all, they are entirely plant-based and so simple to whip up—making them perfect for sharing with friends, gifting, or simply indulging yourself guilt-free.

Ingredients You’ll Need

The beauty of this Vegan Chocolate Hazelnut Cookies Recipe is how it transforms just a handful of simple, wholesome ingredients into something extraordinary. Each component plays a crucial role, whether it’s adding richness, texture, or that irresistible chocolatey depth.

• Milled flaxseed: Acts as an excellent vegan egg substitute, binding the dough while adding a subtle nutty flavor.
• Vegan dark chocolate: Provides deep, intense chocolate chunks that melt into soft pockets of joy.
• Hazelnuts (preferably skinless): Offer a crunchy contrast and enhance the nutty dimension of the cookies.
• Hazelnut butter: The creamy base that infuses every bite with a luscious, buttery nut taste.
• Coconut sugar: A natural, caramel-like sweetness that balances the rich cacao flawlessly.
• Cacao powder: Delivers that bold, earthy chocolate flavor without overpowering.
• Vanilla extract: Brightens the overall flavor and ties all ingredients together with warmth.
• Baking soda: Helps the cookies rise slightly to the perfect texture.
• Maldon flakes or sea salt (optional): Sprinkled on top, this adds a sophisticated salty crunch that enhances the chocolatey goodness.

How to Make Vegan Chocolate Hazelnut Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 180°C (356°F) and line a baking tray with parchment paper. This step ensures even baking and prevents sticking, setting the stage for perfectly shaped cookies.

Step 2: Make the Flax Egg

Combine the milled flaxseed with 2.5 tablespoons of water in a small bowl. Stir well and let it sit for five minutes until it thickens into a gel-like “flax egg.” This egg alternative provides structure and moisture in your cookie dough.

Step 3: Chop Chocolate and Hazelnuts

While the flax mixture sets, roughly chop the vegan dark chocolate and hazelnuts. This prep work ensures that you’ll get delightful chunks and nutty bits throughout every bite of your cookie.

Step 4: Mix Wet and Dry Ingredients

In a large bowl, whisk together hazelnut butter and coconut sugar until smooth and fluffy. Next, add the cacao powder, vanilla extract, baking soda, and your prepared flax egg. Continue beating until everything is combined into a luscious, chocolatey batter.

Step 5: Fold in Chocolate and Hazelnuts

Gently fold three-fourths of the chopped chocolate and hazelnuts into the cookie dough. This keeps the chocolate evenly distributed and ensures the cookies have that perfect mix of creamy batter and crunchy texture.

Step 6: Shape Your Cookies

Divide the dough into 10 equal portions and roll each into a ball. Place them on your lined baking tray, spacing them at least two inches apart since they will spread during baking. Use the back of a large spoon to slightly flatten each ball into smooth discs. Top the cookies with the remaining chocolate bits for a tempting, chocolate-studded finish.

Step 7: Bake to Perfection

Bake your cookies for 10 to 12 minutes. You’ll know they’re ready when they spread out slightly and start to develop a light golden edge. For a professional touch, while still warm, run a large round cookie cutter gently around each cookie for clean edges that look straight out of a bakery.

Step 8: Cool and Set

Let the cookies cool on the baking tray for about five minutes before carefully transferring the parchment paper with cookies onto a wire rack. Allow them to cool completely for 15 to 20 minutes; this helps them set with just the right chewy, soft consistency.

Step 9: Store and Enjoy

Once cooled, store your delicious Vegan Chocolate Hazelnut Cookies in an airtight container at room temperature. They will stay fresh for 3 to 4 days, perfect for keeping your snack game strong all week long.

How to Serve Vegan Chocolate Hazelnut Cookies Recipe

Garnishes

Sprinkle a few Maldon sea salt flakes on top of each cookie just before serving to elevate the chocolate’s flavor and add a sophisticated touch. Alternatively, a dusting of powdered coconut sugar can add a delicate sweetness and pretty finish.

Side Dishes

These cookies pair fabulously with a cold glass of almond or oat milk, offering a simple plant-based complement. For cozy vibes, serve alongside a cup of vegan hot chocolate or a robust coffee to enrich the experience.

Creative Ways to Present

Take your Vegan Chocolate Hazelnut Cookies Recipe to the next level by stacking them into towers tied with rustic twine for a charming gift. Or, sandwich some vegan vanilla ice cream between two cookies for an irresistible dessert that’s sure to impress any crowd.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies fresh by placing them in an airtight container at room temperature. They maintain their ideal texture and flavor for up to 4 days, making them an excellent treat for mid-week indulgence.

Freezing

If you want to enjoy these treats over a longer period, freeze the baked cookies in a freezer-safe container, separated by parchment to prevent sticking. They freeze well for up to 2 months, allowing you to enjoy that chocolate-hazelnut magic anytime.

Reheating

To revive the warm, freshly-baked feel, gently reheat the cookies in a preheated oven at 150°C (300°F) for 5-7 minutes or microwave them for about 15 seconds. This softens the cookie and makes the chocolate gooey again—pure bliss!

FAQs

Can I substitute hazelnut butter with another nut butter?

Absolutely! Almond or cashew butter can be used as alternatives, but keep in mind that the flavor profile will change slightly. Hazelnut butter shines in this recipe because it echoes the nutty crunch in the chopped hazelnuts perfectly.

Is it necessary to use coconut sugar?

You can substitute coconut sugar with brown sugar or maple syrup, but coconut sugar adds a subtle caramel note that beautifully complements the cacao. If using liquid sweeteners, you may need to adjust the dry ingredients.

How can I make these cookies gluten-free?

This recipe is naturally gluten-free, relying on nut butter and flaxseed instead of flour. Just be sure to use certified gluten-free cacao powder and chocolate to avoid any cross-contamination.

My cookies spread too much while baking—what can I do?

This can happen if the dough is too warm or the baking soda is fresh. Chill the cookie dough for 10-15 minutes before baking to help maintain shape, and double-check your baking soda is not expired for best results.

Can I add other mix-ins to this Vegan Chocolate Hazelnut Cookies Recipe?

Definitely! Feel free to add dried cranberries, chopped dried apricots, or even a pinch of cinnamon for exciting flavor twists. Just keep the overall balance so the dough stays manageable.

Final Thoughts

There’s something truly special about these Vegan Chocolate Hazelnut Cookies Recipe that makes them feel like a little celebration in cookie form. Whether you are vegan or simply love a delicious, wholesome cookie, this recipe will quickly become one of your trusted favorites. I can’t wait for you to try it and share the joy of that perfect chocolate and nutty balance with your loved ones.

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