Indulge in the delectable symphony of flavors presented by Vegan Hazelnut Cocoa Cookies, a delightful treat that captivates the senses and nourishes the soul. These cookies are a harmonious blend of rich cocoa and nutty hazelnut flavors, perfectly complemented by the subtle sweetness of maple syrup. Immerse yourself in the textural symphony of crisp edges and a soft, chewy center, a testament to the culinary artistry behind this recipe. With the added bonus of being vegan, these cookies cater to a wide range of dietary preferences, ensuring everyone can savor their irresistible charm. Discover the secrets behind this exquisite creation and embark on a culinary journey that will leave you craving more.
The article presents a collection of two delectable Vegan Hazelnut Cocoa Cookie recipes, each offering unique variations to tantalize your taste buds. The first recipe, Vegan Hazelnut Cocoa Cookies with Maple Glaze, elevates the classic cookie experience with a luscious maple glaze, adding an extra layer of sweetness and sophistication. The second recipe, Vegan Hazelnut Cocoa Cookies with Chocolate Chips, introduces an irresistible twist by incorporating rich and decadent chocolate chips, creating a symphony of flavors that will satisfy even the most discerning palate. Both recipes are meticulously crafted to ensure a delightful balance of flavors and textures, making them perfect for any occasion, be it a cozy gathering with loved ones or a special treat for yourself.
CHOCOLATE HAZELNUT COOKIES (SUGAR-FREE)
These soft, decadent, chewy chocolate hazelnut cookies are made with wholesome, nourishing ingredients: perfect to satisfy your chocolate cravings. A guilt-free treat that you won't be able to stop eating!
Provided by Sara @ Gathering Dreams
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 160°C/320F and line a baking tray with greaseproof paper.
- Make the flax egg: add the ground flax seeds and water to a small bowl and stir. Let it rest for at least 5 minutes to thicken (see note 2).
- Take 1 cup of hazelnuts and grind them into a coarse powder in a food processor. Don't worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a mixing bowl.
- In the same food processor, blend the Medjool dates into a paste by adding 1 tablespoon of water and the flax egg.
- Chop the remaining 1/3 cup (50 g) of hazelnuts into chunkier pieces and spread them onto a tray or a plate.
- Combine the ground hazelnuts, date paste, salt, and cacao powder in a large mixing bowl. Mix it all well to bind all the ingredients together and produce a thick, sticky dough.
- Divide the dough into 10 equally sized pieces. Roll each portion of dough between the palms of your hands to form a ball. Squash the ball a bit to give it a cookie shape, then lightly press each one into the chopped hazelnuts to coat.
- Place the cookies on a parchment-lined baking tray. Bake for about 10 minutes.
- Remove from the oven and let the cookies cool down before moving them to a plate or airtight container. Be careful as they are pretty soft when they are hot. Resist the urge to try one warm, as they are much better when they cool down.
Nutrition Facts : Calories 135 kcal, Carbohydrate 10 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHOCOLATE HAZELNUT NO-BAKE COOKIES
Steps:
- Add dates to a food processor and pulse until small bits remain - it should form a ball, but not a big deal if it doesn't.
- Add chocolate chips, cocoa powder and hazelnut meal and mix until well incorporated (see photo).
- Add more dates through the spout while mixing if it appears too dry. You know you have the right texture when you gather a small amount in your fingers and it easily forms a dough. I added a few more to get that perfect doughy texture.
- Form into 1-inch discs and eat immediately. To store, refrigerate in an airtight container or bag; freeze for longterm storage.
Nutrition Facts : ServingSize 1 cookies, Calories 105 kcal, Carbohydrate 15 g, Protein 1.4 g, Fat 5.2 g, SaturatedFat 1 g, Fiber 2 g, Sugar 12 g
SALTED COCOA-HAZELNUT COOKIES
These are a classic slice-and-bake cookie, ripe for improvisation. Not into hazelnuts? Pistachios, almonds, even chocolate chunks are great here. Don't worry too much about getting the perfect cylindrical log; the dough should even out most imperfections as it bakes.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 2h
Yield About 5 dozen cookies
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
- In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes.
- Add dry ingredients all at once, and mix on low until almost incorporated. Add hazelnuts, and continue to mix until just fully incorporated.
- Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1 1/2 to 2 inches in diameter, and 12 inches long.
- Refrigerate the logs at least 2 hours, or up to 5 days.
- Heat oven to 325 degrees.
- Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into 1/4-inch-thick slices.
- Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 41 milligrams, Sugar 6 grams, TransFat 0 grams
VEGAN HAZELNUT COCOA COOKIES
this recipe is easy, cheap and doesn't require special tools. it's perfect for the person who doesn't like their sweets TOO sweet. these cookies are on the mild side. i also like to make small batches of cookies, so this recipe is great for just a few friends.
Provided by CookiePuss
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.
- mix dry ingredients.
- mix wet ingredients.
- mix all ingredients together.
- drop by tablespoon onto greased cookie sheet, 2 inches apart.
- cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).
- cool on wire rack if you have one.
- enjoy animal friendly cookies!
- great with soy-coffee ice cream.
Nutrition Facts : Calories 88.3, Fat 2.9, SaturatedFat 0.3, Sodium 39.4, Carbohydrate 15.1, Fiber 1.5, Sugar 8.6, Protein 1.9
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cookies will taste. Look for organic, fair-trade hazelnuts and cocoa powder, and use unrefined coconut oil or vegan butter.
- Toast the hazelnuts: Toasting the hazelnuts enhances their flavor and makes them more fragrant. You can toast them in a single layer on a baking sheet in a 350°F oven for 10-12 minutes, or in a skillet over medium heat for 5-7 minutes, stirring constantly.
- Measure the flour correctly: To ensure the cookies have the right texture, measure the flour correctly. Use a kitchen scale to weigh the flour, or spoon the flour into a measuring cup and level it off with a knife.
- Chill the dough: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much. Chill the dough for at least 30 minutes, or up to overnight.
- Bake the cookies at the right temperature: The cookies should be baked at a moderate temperature (350°F) so that they have time to cook through without burning. If the oven is too hot, the cookies will brown too quickly on the outside and be undercooked on the inside.
- Let the cookies cool completely: Once the cookies are baked, let them cool completely on a wire rack before enjoying them. This will help them set and develop their full flavor.
Conclusion:
These vegan hazelnut cocoa cookies are a delicious and indulgent treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. The cookies are packed with flavor, thanks to the combination of hazelnuts, cocoa powder, and maple syrup. They are also chewy and soft, with a slightly crispy exterior. Whether you are a vegan or simply looking for a healthier cookie option, these vegan hazelnut cocoa cookies are sure to satisfy your sweet tooth.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #60-minutes-or-less #time-to-make #course #preparation #for-large-groups #desserts #vegan #vegetarian #cookies-and-brownies #dietary #inexpensive #free-of-something #number-of-servings
You'll also love