4 vegan double chocolate cookies stacked

Vegan double-chocolate hazelnut cookies

Aryane @ Valises & Gourmandises
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.
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Prep Time 10 mins
Cook Time 14 mins
Refrigerating Time 30 mins
Total Time 54 mins
Course Dessert
Servings 12
Calories 213 kcal


  • 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
Keyword vegan cookies, vegan double chocolate cookies
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