Description
These Vegan Chocolate Hazelnut Cookies are a deliciously rich and nutty treat made with wholesome ingredients like hazelnut butter, coconut sugar, and dark chocolate. Perfectly soft yet slightly crisp at the edges, these cookies use a flaxseed egg to keep them vegan and are lightly garnished with flaky sea salt for an elevated flavor experience.
Ingredients
Scale
Wet Ingredients
- 1 tablespoon milled flaxseed
- 2.5 tablespoons water (to make flax egg)
- 1 cup hazelnut butter
- ½ teaspoon vanilla extract
Dry Ingredients
- ½ cup coconut sugar
- ½ cup cacao powder
- ½ teaspoon baking soda
Add-ins & Garnish
- 2.8 oz vegan dark chocolate, roughly chopped
- ¼ cup hazelnuts (preferably skinless), roughly chopped
- 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 prevent sticking and ensure even baking.
- Prepare Flax Egg: In a small bowl, combine the milled flaxseed with 2.5 tablespoons of water. Stir thoroughly and let it sit for 5 minutes until it thickens to an egg-like consistency.
- Chop Chocolate & Hazelnuts: Roughly chop the vegan dark chocolate and hazelnuts, then set them aside for folding into the dough later.
- Mix Wet and Dry Ingredients: In a large bowl, whisk together the hazelnut butter and coconut sugar until creamy and well combined. Add cacao powder, vanilla extract, baking soda, and the prepared flax egg. Beat the mixture for about 30 seconds to integrate all the ingredients fully.
- Fold in Chocolate & Nuts: Gently fold three-fourths of the chopped dark chocolate and hazelnuts into the cookie dough using a spatula, ensuring even distribution without overmixing.
- Shape Cookies: Divide the dough into 10 equal portions and roll each into a ball. Place them spaced at least 2 inches apart on the lined baking tray. Use the back of a spoon to flatten each ball into a disc. Press the remaining chopped chocolate onto the tops for added chocolate bursts.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until they spread slightly and develop light browning around the edges.
- Create Clean Edges: Immediately after removing from the oven, use a large round cookie-cutter in circular motions around each cookie to create smooth, clean edges while the cookies are still warm and pliable.
- Cool: Allow the cookies to cool on the baking tray for 5 minutes, then carefully transfer the parchment paper with cookies onto a cooling rack. Let them cool completely for 15-20 minutes to reach room temperature.
- Store: Store the cooled cookies in an airtight container at room temperature and consume within 3-4 days for optimal freshness.
Notes
- Using skinless hazelnuts ensures a smoother texture and avoids bitterness.
- The flax egg acts as a vegan binder replacing traditional eggs.
- Adjust baking time slightly depending on your oven for perfect cookie texture.
- If desired, sprinkle Maldon or sea salt flakes on top before baking for a salty-sweet contrast.
- For crunchier cookies, toast the hazelnuts lightly before chopping.
