Soft, thick, and chewy – these Vegan Chocolate Hazelnut Cookies are our new favourite treat. Loaded with melty dark chocolate and crunchy hazelnuts, this nutty version of our chocolate chunk cookies is irresistibly delicious.
You know that chocolate hazelnut spread everyone loves? This is the cookie version. Loaded with puddles of melted dark chocolate and crunchy hazelnuts creating the perfect melody of flavours and textures. These cookies come together in a quick 30 minutes with just a handful of ingredients – perfect for weeknights!
Crispy on the outside and chewy on the inside, these decadent cookies are both dairy-free and eggless. What makes these cookies so good? They’re made using chopped dark chocolate instead of chocolate chips so you get delicious puddles of chocolate in every single bite. Finished with a sprinkle of coarse kosher salt on top to heighten all the flavours.
Why you’ll love this recipe:
- Crunchy edges, with a soft and chewy inside.
- Taste just like a spoonful of nutella!
- Made with just 11 ingredients, in 30 minutes.
Top tips for making cookies:
We LOVE making cookies. It’s a signature here at Two Market Girls. Bake perfect cookies every time with just 7 simple tips.
- Make sure your oven is preheated. To avoid over or under baking cookies, be patient and place the cookies in the oven after it’s fully preheated. To ensure your oven is properly preheated, we highly recommend getting an oven thermometer.
- Beat butter longer than you think. To get the proper texture and air in cookies, beat the butter and sugar for at least 6-7 minutes.
- Don’t overmix the flour. Overmixing flour can result in tough cookies. To avoid this do the bulk of your mixing at the butter/sugar stage and just mix the flour until just combined.
- Use chopped chocolate, not chips. Kat here to say chocolate chips are meant for snacking, not cookies. Using chopped chocolate ensures you get delicious, rich puddles of melted dark chocolate in every bite.
- Measure out your cookies with a cookie scoop. For a quick and easy way to make evenly sized cookies, a cookie scoop is a great kitchen gadget. This helps your cookies to bake evenly.
- Bake slightly under for chewy, gooey cookies. If you like soft, chewy cookies like we do under-baking the cookies by about 1 minute is the secret! But don’t worry, we’ve already taken that into consideration to the timing of this recipe.
- Finish with salt. For the last finishing touch that takes your cookies up a notch, sprinkle with a little kosher salt right out of the oven. This helps enhance the flavours of chocolate and hazelnuts.
Ingredient Notes:
There are not many substitutions that we recommend for this recipe but these are our key notes. Do keep in mind that baking is a science so changing recipes can drastically alter the end result of the cookie.
- All-Purpose Flour – We bake these recipes with No Name Unbleached All-Purpose Flour, but it will work with any brand. If you want to make this gluten free we recommend using a 1-1 Gluten Free Baking Flour. Note that we have not tested this recipe with gluten free flour, but feel it should work.
- Vegan Unsalted Butter – We use Becel Plant Based Sticks in these cookies, but other vegan butter substitutes should as well.
- White Sugar – Note that white sugar is vegan in Canada, but in some places white sugar is processed with animal bones. If it is important to you to avoid this we recommend looking for a white sugar substitute you enjoy.
- Brown Sugar – We use a light brown sugar but you can also use a dark brown sugar.
- Salt – Salt is key to enhancing flavours, please don’t skip this in the recipe.
- Flax Eggs – We use flax eggs as our vegan egg substitute but others should work as well. In fact we’ve tested many vegan egg substitutes so you can pick which one works best for you.
- Dark Chocolate – We recommend using chopped dark chocolate instead of chocolate chips for the best eating experience.
Recipe FAQ:
How do I make my cookies the same size and round?
The key to perfectly sized and round cookies is two tools: a cookie scoop and a round cookie cutter. Use a cookie scoop to get similar sized cookies and so that they bake evenly. For round cookies, we like to use Cloudy Kitchen’s cookie scoot technique. Use a round cookie cutter, slightly bigger than the cookie itself, and as soon as they’re out of the oven use the cookie cutter around the cookie to scoot it into a round shape.
Can you freeze cookies?
Yes! You can freeze them at multiple points in the recipe. Freeze the dough in a log, in pre-portioned cookie dough balls, or after baking them. If you’re freezing after baking, allow them to cool completely, place in an air-tight container, and freeze. When ready to eat, remove from the freezer and preheat the oven to 250F. Once preheated, place cookies on a lined baking sheet and bake until just reheated – about 5 minutes.
Other vegan cookie recipes you’ll love:
How to make Vegan Chocolate Hazelnut Cookies:
Vegan Chocolate Hazelnut Cookies
Ingredients
- 150 g vegan unsalted butter
- 175 g white sugar
- 125 g brown sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 flax eggs, (2 tbsp ground flaxeed + 6 tbsp warm water)
- 300 g all-purpose flour
- 1 tbsp baking soda
- 1 tsp salt
- 150 g chopped dark chocolate
- 100 g chopped hazelnuts
Instructions
- Preheat oven to 350°F
- Mix flax eggs and set aside to thicken.
- Add vegan butter and both sugars to a stand mixer and beat until light and fluffy – about 5 to 7 minutes.
- Mix thickened flax eggs, vanilla extract, and almond extract. Turn the mixer on medium-low speed and slowly add the flax egg mixture until combined.
- Add flour, baking soda, and salt to the butter mixture and beat until just combined. Careful not to overmix the flour. Fold in the dark chocolate chunks and hazelnuts.
- Using a cooking scoop, scoop dough onto a lined baking sheet about 2 inches apart. Bake for 11-12 minutes or until golden.
- Once baked remove from the oven, sprinkle with a little salt and allow the cookies to rest on the hot baking sheet for an additional 5 minutes before transferring to a cooling rack.
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