Vegan Chocolate and Hazelnut Cookies
Updated: Feb 1, 2022
Delicious vegan cookies packed full of dark chocolate chunks and chopped hazelnuts.
Just over here sending you some Nutella vibes with these delicious chocolate and hazelnut cookies.
The perfect thing to bake for a special occasion, to share with family and friends, or even just on a rainy weekend. This simple vegan cookie recipe is easy to make and gives you the perfect gooey cookie, with an added crunch from the hazelnut.
Take these cookies to the next level and add a gooey chocolate centre. Find your favourite vegan chocolate spread, portion it out onto a baking sheet covered in baking paper and chuck them in the freezer for an hour or so. Then when you've made the cookie dough, wrap the chocolate spread in cookie dough, and then continue to follow the recipe.
What are you waiting for, grab your apron and get baking!
Things You'll Need to Bake Chocolate and Hazelnut Cookies
2/3 large baking sheets
Reusable baking mats or baking paper
A wire cooling rack
Small ice cream scoop (helpful but not essential)
Use an ice cream scoop to divide up the cookies, this makes sure they're all the same size and its less messy.
Test the edge of the cookie when you think they are baked, if its firm to touch they are baked (but should still be gooey in the middle)
The cookies continue to bake on the sheet when cooling, so don't worry if you think they're slightly under baked.
Add a couple of minutes onto the bake time if you prefer you cookies with a slight crunch.
30 small cookies
+60 minutes chilling
Ingredients 120g vitalite (vegan spread) 100g light brown sugar 75g dark brown sugar 1/2tsp bicarbonate of soda 1 1/2 tsp baking powder 300g plain flour 1tsp vanilla extract 60ml dairy-free milk (I use soy) 60g dark chocolate chunks 60g hazelnuts (chopped)
Method 1.Using a stand mixer, cream together the spread and sugar. 2.Add in the flour, bicarb, baking powder, vanilla and soya milk and mix until well combined and a cookie dough has formed. 3.Add in the chopped chocolate and hazelnuts and mix together until they’re evenly distributed. 4.Roll the dough into balls, about the size of a golf ball (I use a small ice cream scoop to do this) and chill in the fridge for 1 hour. 5.Preheat the oven to 180°C fan and bake the cookies for 10 minutes, until the edges are firm to touch. 6.Allow to cool on the tray for 20 minutes then move onto a wire rack to continue cooling. 7. Enjoy.