Vegan Hazelnut Chocolate Chip Cookies
These vegan hazelnut chocolate chip cookies are nutty, chocolatey, and so delicious. These are easy to make and don’t require any chill time, which makes it perfect for when that cookie craving hits. I love the chocolate hazelnut combo and these cookies are amazing!
These cookies are crispy on the outside, soft and chewy on the inside, and have a nutty crunch thanks to the hazelnuts. All the textures together make these cookies so good and you won’t be able to resist them.
It’s the perfect cookie for the holidays and your next cookie exchange. If you make these vegan hazelnut chocolate chip cookies, make sure to tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!
Vegan Hazelnut Chocolate Chip Cookies
These vegan hazelnut chocolate chip cookies are nutty, chocolatey, and so delicious. It's crisp on the outside, soft and chewy on the inside, and has a yummy crunch from the hazelnuts. These cookies don't require chill time and are so easy to make!
Print Recipe
Ingredients
- 1/2 cup vegan butter, softened
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 2/3 cup organic brown sugar
- 1/4 cup pure organic cane sugar
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup dairy free chocolate chips, plus more for sprinkling on top
- 3/4 cup chopped hazelnuts
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, make the flax eggs by combining the ground flaxseed and water. Let it sit for 5 minutes to thicken.
- Add the softened butter, brown sugar, and cane sugar to the bowl of your stand up mixer (I used my KitchenAid). Cream for 3 minutes. Add the flax eggs and vanilla and cream for another 30 seconds.
- Add the flour, baking powder, baking soda, and salt to the mixer. Mix on low until combined, scraping down the sides. If the dough is too crumbly and not coming together, add 1 Tbsp of almond milk. It should be a thick dough.
- Add the chocolate chips and hazelnuts. Mix until everything is evenly combined.
- Place a large scoop of cookie dough onto the pan (mine were big, about 2.5-3 Tbsp). Top with more chocolate chips and hazelnuts if desired. Bake for 10-15 minutes, depending on how big you made your cookies. They will be slightly golden brown. Sprinkle some flaky sea salt on top. Let it cool on the pan for 15 minutes. Then transfer cookies to a cooling rack to cool completely. Enjoy!
Servings: 14
