Description
Delight in these vegan chocolate hazelnut cookies, a rich and indulgent treat combining the deep flavors of dark chocolate, creamy hazelnut butter, and a hint of coconut sugar. Perfectly crispy on the edges and chewy in the middle, these cookies are made without any animal products, making them ideal for a vegan lifestyle or anyone craving a healthier, plant-based dessert.
Ingredients
Scale
Flax Egg
- 1 tablespoon milled flaxseed
- 2.5 tablespoons water
Cookie Dough
- 2.8 oz vegan dark chocolate, roughly chopped
- ¼ cup hazelnuts, preferably skinless, roughly chopped
- 1 cup hazelnut butter
- ½ cup coconut sugar
- ½ cup cacao powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- Maldon flakes or sea salt (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper to prepare for baking.
- Make Flax Egg: In a bowl, mix the milled flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens, acting as an egg substitute.
- Chop Chocolate and Nuts: Roughly chop the vegan dark chocolate and hazelnuts, then set aside for later use.
- Combine Wet and Dry Ingredients: In a large bowl, whisk together the hazelnut butter and coconut sugar until smooth and creamy. Add the cacao powder, vanilla extract, baking soda, and the prepared flax egg, whisking again for about 30 seconds to blend everything evenly.
- Fold in Chocolate and Nuts: Add three-fourths of the chopped chocolate and hazelnuts into the dough and fold gently using a spatula to distribute evenly.
- Shape Cookies: Divide the dough into 10 equal portions, roll each into a ball, and place them on the prepared baking tray with at least 2 inches space between each. Flatten the cookies slightly with the back of a spoon and then top with the remaining chocolate pieces.
- Bake: Bake the cookies for 10-12 minutes until they spread out and are slightly browned around the edges. After removing from the oven, use a round cookie cutter to gently reshape the edges while the cookies are still hot.
- Cool: Let the cookies cool on the baking tray for 5 minutes. Then transfer the parchment paper with the cookies to a cooling rack and cool for an additional 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 optimal freshness.
Notes
- Ensure the flaxseed is freshly milled for best results when making the flax egg.
- For a nuttier taste, toast the hazelnuts lightly before chopping.
- Maldon flakes or sea salt sprinkled on top add a nice salty contrast to the sweet cookies.
- Use vegan-certified dark chocolate to maintain the recipe’s vegan integrity.
- These cookies can be frozen for up to 2 months; thaw at room temperature before serving.
