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.
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.
Video
Notes
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.