Chocolate Chunk Hazelnut Cookies
Buttery and chewy, exploding with chocolate and hazelnut flavor.
Servings: 12 cookies
- 1 1/4 sticks vegan butter
- 1/2 cups cane sugar
- 1/2 cup brown sugar
- 1/2 cup vegan egg replacer JUST egg used
- 1 tsp vanilla extract
- 3 1/4 cups all purpose flour
- 1 tsp sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- 3/4 cup roasted hazelnuts roughly chopped
- 3/4 cup vegan dark chocolate bar roughly chopped
- 1 tsp orange zest optional
- 2 tsp coarse sea salt over top
In a skillet, Pan-toast the hazelnuts over high heat for 2-3 minutes or until they start to give off a toasty aroma. Set aside to cool, then roughly chop. Set aside.
In a large mixing bowl, beat together the sugars, vegan egg, vegan butter and vanilla.
Add in the baking powder, baking soda, salt and flour. Beat until fluffy.
Fold in the chocolate and chopped hazelnuts.
The dough should be nice and sticky, yet firm enough to roll into large dough balls.
Place dough balls in a bowl or on a baking sheet and freeze for at least 30 minutes. 1-2 hours works too.
Preheat oven to 350 degrees and line a baking sheet with parchment.
Bake at 350 for about 15 minutes.
Calories: 378kcal | Carbohydrates: 50g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 709mg | Potassium: 217mg | Fiber: 3g | Sugar: 20g | Vitamin A: 456IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg