The Easy Plant-based Chocolate Hazelnut Cookies Recipe You’ll Love
This amazing chocolate hazelnut cookies recipe has everything you are looking for in a homemade sweet treat recipe! The rich and complex flavor of the cookies that are chewy on the inside and crisp on the outside will satisfy everyone’s sweet tooth. On top of that, it is easy to make and doesn’t require any chilling of the dough or some heavy machinery. It basically comes down to mixing the ingredients, shaping the cookies and baking them!
The ingredients are simple and wholesome. It is mostly things you’d usually find in your (vegan or non-vegan) pantry. The list is also flexible, you can replace ingredients according to your own preferences (or the current content of your pantry). For example, if you don’t like hazelnuts (or you’re allergic), you can simply replace them with almonds or another nut. Same goes for flour. Another upside is the preparation time which is super short, only 15 minutes, and then another 15 minutes for baking the goodies.
Now that you got all the info, let’s dive into the ingredients and instructions on how to make it!
Total time: 30 min (prep: 15 min, baking: 15 min) | Serves: depends on you 🙂 you get about 30 cookies
How to make vegan chocolate hazelnut cookies
- 200 grams / 7 ounces whole grain flour (I usually use spelt or rye flour or even half of each)
- 1 tsp baking powder
- 1/2 tsp baking soda (in addition to the baking powder for some extra puffiness, it is not necessary though)
- 100 grams / 3.5 ounces hazelnuts (chopped or whole)
- 85 grams / 3 ounces coconut sugar (or some other less processed sugar)
- 3 tbsp / 45mL plant-based milk (I really use whichever I have – soy, almond, oat)
- 115 grams / 4 ounces of high-quality vegan dark chocolate (I usually use the 85%)
- 100 grams / 3.5 ounces of coconut oil
1. Preheat oven to 180°C / 350°F.
2. If you got whole hazelnuts, chop them up to pieces by using a “bat” or alternatively a food processor (I prefer the “bat” because you get coarsely chopped hazelnuts, but this is up to you and your preferences. Since going completely vegan I just repurposed my old meat tenderizer and now I use it for crushing different nuts). When your hazelnuts are chopped, mix them together with all the other dry ingredients (flour, baking powder, baking soda, coconut sugar). Mix until well incorporated.
3. Now to the liquids. Using low heat and constant stirring, melt dark chocolate together with plant-based milk and coconut oil. This will liquify the coconut oil and the chocolate. Mix it all together nicely. Be careful not to overheat it, just enough so that the chocolate melts.
4. When the liquid part is all combined and the dry part is well mixed, it is time to connect the two. Mix in the liquid with the dry ingredients and keep stirring until fully incorporated (I use a mixer with dough hooks, but hands will do).
5. Line your cookie sheet with parchment paper and using a spoon or your hands (my preferred way) form cookies as seen in the picture below.
6. Place the cookie sheet in the oven and bake for 14-15 minutes. Let the cookies cool on the sheet for a couple of minutes before transferring them to a wire rack to completely cool down (if you don’t have a wire rack, a clean dishtowel will do the job just fine).
Couple of notes here:
- Instead of hazelnuts, you can use almonds and it works perfectly – just replace the same amount.
- For a lighter version, you can remove 20 grams of coconut oil and add one more tablespoon of plant-based milk.
Now that your yummy cookies are ready, all that is left for you is to wait for it to cool down and enjoy this delicious chocolate and hazelnut treat 🙂
As you always should, check all the labels, product quality and possible allergens of the ingredients you’re using.
Hope you enjoyed this recipe! Please leave your feedback and let me know if you tried it. I’d love to hear how it turned out.
Check out also these tips on how to declutter you mind, body, and soul – nourishing foods are important in fuelling your body’e energy and these tips on what could be draining your energy levels – sometimes poor diet can be the culprit.