Vegan Hazelnut Cocoa Cookies
Indulge in the rich, nutty decadence of Vegan Hazelnut Cocoa Cookies, a plant-based treat that's as wholesome as it is delicious. These ultra-chocolaty cookies are perfectly balanced with the crunch of chopped hazelnuts and the sweetness of vegan chocolate chips, creating an irresistible combination. Made with simple pantry staples like all-purpose flour, cocoa powder, and unsweetened plant-based milk, this recipe comes together in just 15 minutes of prep time. A hint of vanilla elevates the flavors, while the soft, chewy texture makes every bite a delight. Perfect for a cozy snack, dessert, or pair them with your favorite dairy-free milk for the ultimate sweet indulgence. Whether you're vegan or simply looking for an egg- and dairy-free treat, these cookies are bound to become your new favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Vegan butter
- 0.5 cup Brown sugar
- 0.25 cup Cane sugar
- 3 tablespoons Unsweetened plant-based milk (e.g., almond or oat milk)
- 1 teaspoon Vanilla extract
- 0.5 cup Hazelnuts, chopped
- 0.25 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, use a hand or stand mixer to cream together the vegan butter, brown sugar, and cane sugar until the mixture is light and fluffy.
Add the plant-based milk and vanilla extract to the creamed sugar mixture, and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Fold in the chopped hazelnuts and vegan chocolate chips using a spatula or wooden spoon.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set and the centers appear slightly underbaked—they will firm up as they cool.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade vegan hazelnut cocoa cookies with a glass of plant-based milk or a cup of coffee!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 16.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
