Vegan double-chocolate hazelnut cookies
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.
- 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.
Serving: 1cookieCalories: 213kcalCarbohydrates: 19gProtein: 5gFat: 15gSaturated Fat: 3gCholesterol: 1mgSodium: 123mgPotassium: 217mgFiber: 4gSugar: 11gVitamin C: 1mgCalcium: 103mgIron: 1mg