Best 4 Vegan Hazelnut Cocoa Cookies Recipes

CHOCOLATE HAZELNUT COOKIES (SUGAR-FREE)

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.

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.

SALTED COCOA-HAZELNUT COOKIES

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.

VEGAN HAZELNUT COCOA COOKIES

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.