Holiday Glow Hazelnut Cookies (Print Version)

Soft, chewy cookies with toasted hazelnuts and a chocolate-hazelnut drizzle, great for cozy gatherings.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup chopped toasted hazelnuts

→ Wet Ingredients

05 - 3/4 cup coconut oil, melted or vegan butter
06 - 3/4 cup coconut sugar or brown sugar
07 - 1/4 cup maple syrup
08 - 1/4 cup unsweetened almond milk or other plant milk
09 - 2 teaspoons pure vanilla extract

→ Chocolate Hazelnut Drizzle

10 - 1/2 cup vegan dark chocolate chips
11 - 1 tablespoon hazelnut butter

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a large bowl. Stir in chopped hazelnuts.
03 - Combine melted coconut oil, coconut sugar, maple syrup, almond milk, and vanilla extract in a separate bowl until smooth.
04 - Pour wet ingredients into dry ingredients and mix until soft dough forms.
05 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
06 - Press each cookie gently with back of spoon or hand to flatten slightly.
07 - Bake for 10 to 12 minutes until edges are golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
08 - Melt chocolate chips and hazelnut butter in microwave-safe bowl in 30-second intervals, stirring until smooth.
09 - Drizzle chocolate-hazelnut mixture over cooled cookies. Allow to set before serving.

# Expert Advice:

01 -
  • The texture is impossibly soft and chewy, with these little pockets of crunch from the toasted hazelnuts that make every bite interesting
  • That chocolate hazelnut drizzle looks fancy enough for gift boxes but takes literally two minutes to make
  • They stay fresh for days, which I discovered when I hid a batch from myself and found them five days later still perfect
02 -
  • Don't skip the cooling time on the baking sheet or the cookies will break apart when you try to move them
  • Over-mixing the dough makes tough cookies, so stop as soon as everything comes together
  • The drizzle sets faster if you pop the tray in the fridge for 10 minutes, which I learned the year I served them as chocolate-smudged blobs
03 -
  • Room temperature ingredients prevent the coconut oil from seizing when you mix everything together
  • Chill the dough for 30 minutes if your kitchen is warm, which prevents excessive spreading during baking

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