Vegan Hazelnut Chocolate Chip Cookies: Easy Recipe

The Dreamiest Cookies You’ll Ever Bake!

Ever dreamt of a cookie that’s perfectly chewy, subtly nutty, and bursting with melty chocolate chips? Well, wake up! These vegan hazelnut chocolate chip cookies are everything you’ve ever wanted in a cookie, and they’re incredibly easy to make. Get ready to impress everyone (including yourself) with these irresistible treats.

Why You’ll Love It

• They are incredibly delicious, offering a delightful combination of nutty hazelnut, rich chocolate, and buttery sweetness.
• The texture is absolutely perfect: a soft, chewy center with slightly crisp edges.
• This recipe is surprisingly easy to make, even for beginner bakers!
• They are completely vegan, making them a great option for anyone with dietary restrictions or preferences.
• These cookies are perfect for any occasion: from a casual afternoon snack to a special holiday gathering.
• You can easily customize them by adding different types of chocolate or nuts.

What Makes This Recipe Unique?

What truly sets these cookies apart is the use of hazelnut flour, which imparts a subtle yet distinct nutty flavor and enhances their chewy texture. Unlike many vegan cookie recipes that rely heavily on just all-purpose flour, the hazelnut flour adds a richness and depth that’s hard to resist. This isn’t just a chocolate chip cookie; it’s an experience!

Ingredient List

• 1 cup (120g) hazelnut flour: This ingredient adds a lovely nutty flavor and contributes to a chewy texture.
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (120ml) vegan butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons plant-based milk (such as almond, soy, or oat)
• 1 cup (170g) vegan chocolate chips: Choose your favorite kind!

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the hazelnut flour, all-purpose flour, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the vanilla extract and plant-based milk, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in the vegan chocolate chips.
7. Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each.
8. Bake for 10-12 minutes, or until the edges are golden brown and the center is still slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Want to take your cookies to the next level? Here are a few ideas:

• Sprinkle of Sea Salt: Add a pinch of flaky sea salt on top before baking for a sweet and salty contrast.
• Chopped Hazelnuts: Fold in ¼ cup of chopped toasted hazelnuts along with the chocolate chips.
• Drizzle of Vegan Chocolate: After cooling, drizzle melted vegan chocolate over the cookies for an extra touch of decadence.

Expert Tips

• Make sure your vegan butter is softened but not melted. This will help the cookies have the perfect texture.
• Don’t overmix the dough! Overmixing can result in tough cookies.
• Use a cookie scoop for evenly sized cookies. This helps them bake consistently.
• If your dough is too sticky, chill it in the refrigerator for 15-20 minutes before scooping.
• Don’t overbake your cookies. They should still be a little soft in the center when you take them out of the oven. They will continue to set as they cool.

Frequently Asked Questions (FAQs)

• Q: Can I substitute the hazelnut flour? A: While hazelnut flour provides the signature nutty flavor, you can try using almond flour, though the flavor and texture may be slightly different.
• Q: Can I freeze the cookie dough? A: Yes, you can! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.
• Q: How should I store these cookies? A: Store in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
• Q: Can I use coconut oil instead of vegan butter? A: While you can use coconut oil, the texture may be slightly different. Vegan butter provides a better flavor and more traditional cookie texture.
• Q: Can I make these cookies gluten-free? A: For a gluten-free version, use a gluten-free all-purpose flour blend and ensure your baking soda is gluten-free.

Variations and Customization Options

These cookies are a blank canvas for your creativity! Here are a few ideas to personalize them:

• Different Nuts: Swap the hazelnuts for walnuts, pecans, or almonds.
• Different Chocolate: Use dark chocolate, white chocolate, or a mix of both.
• Add Spices: Incorporate a pinch of cinnamon or nutmeg for a warm, cozy flavor.
• Dried Fruits: Fold in some dried cranberries or raisins.
• Espresso Powder: Add a teaspoon of espresso powder to the dough for a mocha twist.

Serving Suggestions

These vegan hazelnut chocolate chip cookies are amazing on their own, but they’re also fantastic with a cold glass of plant-based milk, a cup of coffee, or a scoop of vegan ice cream. They’re also the perfect treat to bring to parties or share with friends. Get ready to be everyone’s favorite cookie baker!

Conclusion

These vegan hazelnut chocolate chip cookies are not just a recipe; they’re an experience! They’re easy to make, incredibly delicious, and perfect for any occasion. Now, it’s your turn to bake them and experience the magic! Don’t forget to share your photos and let me know how they turned out. Happy baking! Subscribe to our newsletter for more tasty vegan recipes.

Related Recipes You’ll Love

• Vegan Banana Nut Oatmeal Cookies
• Vegan Matcha Sesame Cookies
• Vegan Peppermint Mocha Cookies

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