Chocolate and hazelnut meet to make a sophisticated cookie with the perfect soft texture. These vegan chocolate hazelnut cookies are easy to make and taste out of this world. Let’s get to baking..
With only 10 ingredients, vegan chocolate hazelnut cookies don’t require an extensive list.
The star ingredient in these cookies, Hazelnut Coconut Butter. It’s something I came up with on a whim while figuring out how to make the hazelnuts into a creamy consistency quickly without adding liquids that would mess with the recipe. Hazelnuts will become buttery in texture while blending, eventually. But that can take a while to achieve and often you need to use a larger amount of nuts to get it to become a cream. But I discovered that by adding the fat component of this recipe, coconut oil, we get that smooth buttery consistency MUCH faster:
To make Hazelnut Coconut butter:
- In a food processor, add 1/2 a cup of coconut oil and 1/2 a cup of raw hazelnuts (you can roast the hazelnuts first for a more pronounced flavor, if desired).
- Then blend until completely smooth, this takes about a minute and a half. You’ll end up with about 2/3 a cup of hazelnut coconut butter. You can save the last 1/3 cup for another use or to make cookies for next time!
To make the chocolate hazelnut cookies:
In a large bowl, place all dry ingredients in first. Whisk, then ad in the wet ingredients. Mix just to combine. Try not to over-mix since that can mess with the texture of the cookies.
Then, once your oven is preheated to 350, line a baking sheet with parchment paper and scoop out dough in the size of about 2 tablespoons and form into a ball. Press the ball gently to flatter it very slightly and place on the parchment paper.
These cookies bake up in 10 minutes, so keep an eye on them. If you bake for 15 minutes, you’ve gone too far. Make sure not to over-cook cookies, the number one mistake in cookie baking. You’ll know they are done with the top has slightly dry looking top. The insides will still be very doughy and soft, but don’t worry they will firm up while they cool out of the oven.
I like to eat these cookies with oat or almond milk or orange juice instead. Orange goes so well with the flavors of the hazelnuts and chocolate. I think it would even be good if a little orange zest was sprinkled on top of these cookies. It would give extra presentation points and add to the complexity of the cookies. Let me know if you try it that way!
For more cookie recipes, check out my Vegan & Gluten Free Chocolate Chunk Cookies. They are more of a delicate crumble cookie than soft, but I like them both equally. Try my Lavender Rose Sugar Cookies for a non-chocolate cookie that has a subtle aroma of floral. They are GREAT for tea parties and such.
For a healthier dessert, check out my Chocolate Avocado Mousse.Print
Chocolate and hazelnut meet for an elevated cookie with a perfect chewy texture. These cookies are easy to make and taste out of this world.
- 1 cup all-purpose flour
- 1 cup organic sugar
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp nutmeg (optional)
- 1 tsp vanilla
- 1/4 cup plant milk (I used almond)
- 1 tbsp flax meal
- heaping 1/2 cup of hazelnut butter (recipe above in post)
- Preheat oven to 350 F.
- In a large bowl, add all dry ingredients and whisk.
- Next, add in the wet ingredients. Mix just combined. Try not to over-mix since that can mess with the texture of the cookies.
- Finally, add in the chocolate chips and mix to incorporate.
- On a parchment lined baking sheet, scoop out dough in 2 tbsp sizes and form into slightly flattened balls and place on baking sheet.
- Bake for 10 minutes, depending on your oven. Be careful not to over-bake. You’ll know they are done when there is a slightly dry top on the cookies but the insides still appear undone and/or gooey. Don’t worry, they will firm up as they cool down.
- Store Chocolate Hazelnut cookies in room temperature for several days.
- Enjoy with plant milks or my personal favorite, orange juice.
*If you want to make part of the dough now and save part for later, simply place extra dough in a ziplock bag and refrigerate for a few days or freeze or longer storage.