Vegan Mocha Hazelnut Cookies: Easy Recipe for Coffee Lovers

Vegan Mocha Hazelnut Cookies: Your New Favorite Treat?

Imagine biting into a perfectly chewy cookie, bursting with the rich flavors of coffee, chocolate, and toasted hazelnuts. Sounds divine, right? These Vegan Mocha Hazelnut Cookies are not only incredibly delicious, but also surprisingly easy to make. Get ready to impress everyone with these delightful treats!

Why You’ll Love It

• They’re packed with irresistible flavor – the combination of mocha and hazelnut is simply heavenly.
• The texture is amazing – perfectly chewy with a satisfyingly slightly crisp edge.
• They’re totally vegan, making them a great option for everyone to enjoy.
• They’re quick and easy to prepare, perfect for when you need a sweet treat in a hurry.
• They’re elegant enough to serve at a gathering yet comforting enough for an everyday indulgence.

What Makes This Recipe Unique?

What sets these cookies apart is the perfect balance of flavors and textures. The addition of espresso powder intensifies the chocolate notes while adding a subtle coffee kick. Using finely ground hazelnuts in the dough not only adds a fantastic nutty taste but also creates a uniquely tender crumb. The combination of these ingredients results in a cookie that’s far from ordinary.

Ingredient List

• 1 cup (120g) all-purpose flour
• ½ cup (50g) finely ground hazelnuts
• ½ cup (45g) unsweetened cocoa powder
• 1 teaspoon espresso powder (enhances the chocolate flavor!)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) vegan butter, softened
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar, packed
• 1 teaspoon vanilla extract
• ¼ cup (60ml) non-dairy milk (almond, soy, or oat)
• ½ cup (85g) vegan chocolate chips
• Optional: Additional chopped hazelnuts for topping

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, ground hazelnuts, cocoa powder, espresso powder, baking soda, and salt.
3. In a separate bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
4. Stir in the vanilla extract and non-dairy milk until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the vegan chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving some space between each cookie.
8. Optional: Gently press a few chopped hazelnuts onto the top of each cookie.
9. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
10. 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 these cookies to the next level? Here are a few ideas:

• Drizzle with melted vegan chocolate: After the cookies have cooled, drizzle with melted dark or white vegan chocolate for an extra touch of indulgence.
• Add a pinch of sea salt: Sprinkle a tiny bit of flaky sea salt over the warm cookies to enhance the flavors.
• Chopped toasted hazelnuts: Add more texture and flavor by pressing chopped toasted hazelnuts before baking.

Expert Tips

• Ensure your vegan butter is softened, but not melted, for the best texture.
• Don’t overmix the dough, as this can result in tough cookies. Mix until just combined.
• Use good quality cocoa powder and chocolate chips for the best flavor.
• For a chewier cookie, slightly underbake them – the centers should still be a little soft.
• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to avoid breakage.

Frequently Asked Questions (FAQs)

• Can I substitute the ground hazelnuts? Yes, you can use almond flour, or oat flour, but it will change the flavor and texture.
• Can I use regular milk instead of non-dairy milk? Yes, regular milk works just fine if you aren’t vegan.
• How do I store these cookies? Store the cookies in an airtight container at room temperature for up to 5 days, or in the freezer for longer storage.
• Can I make the dough ahead of time? Yes, you can make the dough and store it covered in the refrigerator for up to 2 days before baking. Let it come to room temperature before baking.
• Can I use decaffeinated espresso powder? Yes, decaffeinated espresso will work well and the flavor will be still delicious.

Variations and Customization Options

These cookies are a great base for experimentation! Here are a few more ideas:

• Add some spice: A pinch of cinnamon or cardamom can add a warm and cozy note.
• Make it pepperminty: Add a few drops of peppermint extract for a festive holiday treat.
• Chocolate chunks instead of chips: For a more intense chocolate experience, use vegan chocolate chunks instead of chips.
• Add some orange zest: A teaspoon of orange zest makes the flavors pop.

Serving Suggestions

These Vegan Mocha Hazelnut Cookies are perfect for any occasion. Enjoy them with a warm cup of coffee or tea for a relaxing afternoon treat, serve them as a delightful dessert after a meal, or share them with friends at your next gathering. They are also a great addition to a vegan dessert platter.

Conclusion

These Vegan Mocha Hazelnut Cookies are a guaranteed hit! They’re easy to make, bursting with flavor, and perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to enjoy some seriously delicious cookies. Don’t forget to share your creations on social media – we’d love to see them! Subscribe to our newsletter for more mouthwatering vegan recipes.