These vegan double chocolate cookies have a rich and brownie-like texture thanks to nut butter and hazelnut flour. They’re also naturally free from gluten, grains, oil and refined sugar.
Are you ready for the most decadent chocolate cookies ever? A vegan double chocolate cookie to be precise, with a decadent brownie-like texture. Caught your attention, didn’t I!?
They’ve been my go-to treat lately and quite frankly, I just can’t get enough. Neither can Martin, even though he doesn’t even have a sweet tooth! I also brought them to a few parties and people are amazed by their fugdy, brownie-like texture.
Even though you know I have absolutely nothing against wheat flour, I love to switch things up and figured I would make them using hazelnut flour, or hazelnut meal to be exact. I bought 1kg each of ground hazelnuts and almonds before Christmas in order to be able to make traditional German recipes, and had to find other uses for them.
Using nut butter and hazelnut meal (don’t use defatted nut flour, the result won’t be the same) gives them their decadent texture. I have yet to experiment with other nuts (I’m thinking ground almonds and tahini…) and to see if they can be made with regular flour. But for now, they’re so delicious that I’ve just been making this exact recipe.
And what goes better together than hazelnut and chocolat, amirite? Well maybe peanut butter and chocolate, but that’s for another day :) For these chewy cookies, we’re using:
- ground hazelnuts
- roasted 100% almond butter
- maple syrup (I sometimes use half agave, which is cheaper here)
- dark chocolate chips (they’re almost always vegan by default)
- cacao powder
You can of course replace the almond butter with hazelnut butter for an exclusively hazelnut cookie. I prefer using what I have on hand instead of forking out the big bucks for hazelnut butter $$. Especially since these cookies are not the cheapest to begin with. But they’re 100% worth it, you have my word!
More Vegan Cookie Recipes
- Vegan Oreos
- Chocolate Chip Pumpkin Cookies
- The Best Molasses Cookies
- Chocolate Chips Chickpea Flour Cookies
- Chocolate Chips & White Bean Cookies
- No-Bake White Chocolate & Macadamia Cookies
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Vegan double-chocolate hazelnut cookies
- ½ cup nut butter
- ½ cup maple syrup or agave
- 1 tablespoon flax seeds ground
- 3 tablespoons water warm
- 1 cup finely ground hazelnuts
- ½ cup cacao powder fairtrade
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup dark chocolate chips*
- First whisk together nut butter, maple syrup, flax seeds and water.
- Add ground hazelnuts, cacao powder, salt, baking powder & baking soda and mix with a spatula until you reach a dough that is not too sticky.
- Cover with a plate and refrigerate for at least 30 minutes.
- Preheat the oven to 350F (180C) and remove the cookie dough from the fridge. Scoop out 10 to 12 cookies on a prepared baking pan. Flatten lightly using a fork or your fingers.
- Bake for 12 to 14 minutes. Remove from the oven, let cool 1 minute and transfer onto a cooling rack.
- Store in an air-tight container. Keeps a few days on the countertop.
- I haven’t tried, but I suspect that they would freeze well (both the unbaked dough and the baked cookies).
- Don’t hesitate to be creative and switch out the nuts and nut butter used.
- Most dark chocolate is vegan by default.
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