Hazelnut Drizzle Vegan Cookies (Print Version)
Soft, chewy vegan cookies with toasted hazelnuts and luscious chocolate-hazelnut drizzle—perfect for festive occasions.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup melted coconut oil or vegan butter
06 - 3/4 cup light brown sugar
07 - 1/4 cup unsweetened plant milk
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 3/4 cup toasted hazelnuts, roughly chopped
10 - 1/2 cup vegan dark chocolate chips
→ Hazelnut Drizzle
11 - 1/4 cup vegan chocolate hazelnut spread
12 - 1 tablespoon plant milk
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
03 - In a large bowl, stir together melted coconut oil and brown sugar until smooth. Add plant milk and vanilla extract, mixing until fully combined.
04 - Gradually mix the dry ingredients into the wet ingredients until just combined.
05 - Fold in toasted hazelnuts and chocolate chips until evenly distributed.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 10 to 12 minutes, or until golden at the edges and soft in the center.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Warm the vegan chocolate hazelnut spread with plant milk until smooth and pourable. Drizzle over cooled cookies and allow to set before serving.
# Expert Advice:
01 -
- The contrast between the soft, chewy cookie and crunchy hazelnuts creates this magical texture that store-bought cookies never quite achieve.
- These cookies have this uncanny ability to bring people together—I've watched even the most reserved guests reach for seconds while opening up in conversation.
02 -
- The cookie dough will seem slightly crumbly when first mixed—resist the urge to add more liquid as the oils will continue to distribute as you work with it.
- These cookies are deliberately undercooked at the 10-12 minute mark—they might seem too soft but will firm up perfectly as they cool while maintaining their chewy centers.
03 -
- Toast the hazelnuts until you can smell their aroma wafting through the kitchen, then wrap them in a clean kitchen towel while still warm and rub vigorously to remove most of the bitter skins.
- Press a few extra chocolate chips on top of each dough ball just before baking for that bakery-style appearance that makes everyone reach for them first.