These vegan chocolate chunk hazelnut cookies are everything we love in a cookie. The chewy edges and gooey centre make it so hard to believe they are made with only natural ingredients. Packed with chocolate and hazelnuts they are pure indulgence. Enjoy them at their gooiest straight from the oven or leave to cool for that ultimate chewy centre, perfect with a glass of vanilla almond milk!
Gooey Chocolate Chunk Hazelnut Cookies
ingredients
Cookies
- 120g almond butter
- 110g coconut oil (soft but not melted)
- 150g coconut sugar
- 50ml almond milk
- 1/2 tsp vanilla seeds/paste
- 165g gluten free flour
- 2 tbsp arrowroot powder
- 1 tsp fine sea salt
- 1 tsp bicarbonate of soda
- 200g dairy free dark chocolate
- chopped
- 45g hazelnuts
- chopped
level
1
Super Easy
method
- With an electric whisk, beat the almond butter, coconut oil and coconut sugar together
until light and creamy. Add the milk and vanilla and mix to combine. - Sieve in the flour, arrowroot powder, salt and bicarbonate of soda and mix on slow until
just combined. - Add the chocolate and hazelnuts and mix again until everything is evenly distributed.
- Divide the cookie dough into 12 (about 2 tbsp per cookie) and roll into balls. Place on a
lined baking tray and refrigerate for 30 mins. - Meanwhile, preheat the oven to 180oC and line 2 large baking trays with baking
parchment. - Once the cookie dough has chilled, transfer to the prepared trays, spacing well apart as
they will spread in the oven. - Bake the cookies for 12-14 minutes, the edges should be slightly darker and starting to
harden. Sprinkle with flaked sea salt if you wish. - Allow to cool on the trays…if you can resist!
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