Hi baking friends!
Here I present to you my all time favourite cookie recipe – vegan chocolate and hazelnut cookies! This is a super easy recipe and I promise you it will be one of the best cookies you’ve ever tried!
As much as I love the classic chocolate chip cookie, I just can’t help but want to add a sophisticated layer of texture and flavour that comes from hazelnuts! The combination of oozy gooeyness from the cookie and chocolate combined with the toasty hazelnuts and flaky sea salt is just out of this world.
If you are here it’s probably because you’re a chocolate lover like myself so feel free to check out all my chocolate recipes here!
Apart from the toasted hazelnuts, the other important variable for knock-out flavour is browned butter! This can be tricky to master but basically you want to cook down the butter until you start seeing little brown specs in the pan and the aroma will rapidly change from butter to caramel.
Not all vegan butters brown particularly well but I’ve tried both Naturli vegan butter and Miyoko’s (UK-based) and they work just like dairy butter!
Feel free to add ingredients or substitute the chocolate/nuts for your favourite flavours – white chocolate and cranberries could also work especially well here!
This recipe yields 12 – 16 cookies depending on the size you make them! I like bigger cookies (~50g per piece) so I made 12 for this recipe!
Vegan Chocolate and Hazelnut Cookies
A ridiculously easy vegan chocolate chip cookie recipe for soft biscuits with a gooey middle that will impress family and friends!
Ingredients
- 250g all-purpose flour
- 140g caster sugar
- 100g dark brown sugar
- 150g unsalted vegan butter
- 60ml non-dairy milk
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1/2 tsp salt
- 180g dark chocolate, chopped (or chocolate chips)
- 100g blanched hazelnuts
Directions
- Step 1 Pre-heat oven to 180C
- Step 2 Roast hazelnuts in the oven for 8 minutes.
- Step 3 Take 100g of the vegan butter and place in a saucepan over low-medium heat for 5 minutes or until the butter foams and then browns. This is a very quick process so be careful not to burn it! Take it off the heat and leave to cool for 3 minutes.
- Step 4 Cut up the remaining 50g butter and place into the melted browned butter.
- Step 5 Cream together the butter, both sugars, vanilla and plant milk for 5 minutes.
- Step 6 Sift together flour, baking soda and salt. Add this to the wet ingredients. Do not over mix.
- Step 7 Fold in the dark chocolate and chopped hazelnuts. Leave some spare to decorate.
- Step 8 Using an ice cream scoop or a spoon, scoop 40-50g balls of dough and place onto a baking sheet lined with parchment. Add extra chunks of chocolate or hazelnuts to the balls of dough for decoration.
- Step 9 Place tray into the freezer for 15 minutes.
- Step 10 Bake at 180C for 12 minutes. Take them out of the oven and decorate with flaky sea salt.
- Step 11 Serve!
Love your recipes 😋
I just made these (I didn’t have any hazelnuts so I used cashews, walnuts and almonds) and they are lovely! Not as greasy as other vegan cookie recipes I’ve tried, will definitely make these again!
THE best vegan cookies!! The combo of roasted hazelnut, chocolate, and gooey cookie is 👌👌👌! I did make some changes though:
* I didn’t brown the butter, just softened it. I don’t think this detracted from the flavour, and the texture of the dough was great
*I reduced the sugar by 10g and the cookies were still super sweet as I used vegan milk chocolate rather than dark chocolate which is more bitter
* I used a mix of light brown, dark brown, and golden caster sugar
*I added slightly less milk so I had a firm but smooth dough
*I added about 120g chocolate and it was plenty
*I refridgerated the dough rather than freezing
Thanks for the recipe, Tom! 😊
Tried this recipe with pecans instead and they turned out amazing!! Some of the best cookies I’ve ever made!
Tasty and versatile! Such a great recipe and so easy to substitute out for different flavours and nuts. Lots of fun to make without too much stress honestly cannot recommend enough!
These were really good, I made them into 60g cookies, left them in the fridge overnight, and gave them 18 minutes at 180 degrees C. Nice and thick, very tasty
Hi! Yay I’m so glad. These are hands down my favourite cookies to make!