Chocolate Hazelnut Fudgy Vegan Cookies
These Chocolate Hazelnut Fudgy Vegan Cookies are so decadent and delicious! They’ve got an intense chocolate flavour due to the combination of chocolate not only in the cookie dough but also in the chocolate hazelnut butter! These cookies are rich in flavour and in texture. They are absolutely dreamy!
These Chocolate Hazelnut Fudgy Vegan Cookies have the most fantastic texture. They are soft and fudgy but they’ve got a deliciously creamy chocolate hazelnut butter layer, and a roasted hazelnut crunch on top!!
These Chocolate Hazelnut Fudgy Vegan Cookies are super quick and easy to make. The dough doesn’t even need to be chilled so these delicious cookies come together in no time! That is exactly what you want when the chocolate craving hits!
You may be wondering about the presence of coffee in this recipe, and if the cookies have a coffee flavour. There is no noticeable coffee flavour, the addition of instant coffee granules is simply to add more depth to the chocolate flavour! It really does make a difference… a very delicious difference!! 🙂
The recipe foundation for this cookie dough is based off of my recipe for Peppermint Mocha Vegan Brownie Cookies. I first thought about making these healthier with hazelnut butter as the base instead of regular butter. Many of my recipes use nut butter instead of regular butter, such as my Single Serving Fudgy Vegan Tahini Brownie Cookies. But I decided to make these more of a budget recipe variety because nuts can be quite expensive. Or for nut allergies!
I love these cookies, they’re incredible. The flavour and textures of these cookies sure make them stand out, and they’re a major crowd pleaser! So go ahead and try this recipe too! I hope you like them as much as I do. Let me know what you think!
More recipes like these Chocolate Hazelnut Fudgy Vegan Cookies:
Chocolate Hazelnut Fudgy Vegan Cookies
Ingredients
- 114 g unsalted vegan butter, room temperature
- 160 g light brown sugar I used light muscovado sugar
- 24 g white granulated sugar
- 20 g unsweetened applesauce
- 1 ⅔ tsp pure vanilla extract
- 1 rounded tbsp instant coffee powder or espresso powder
- 42 g unsweetened cocoa powder
- ½ tsp baking soda
- a pinch of fine sea salt
- 152 g all purpose flour
- chocolate hazelnut butter I used all natural homemade, but store-bought works too
- lightly roasted, unsalted, peeled hazelnuts
- flakey sea salt for sprinkling on the finished cookies
Instructions
- Preheat the oven to 175° C and prepare two baking sheets.
- Cream the butter with the sugars in a medium mixing bowl until nice and fluffy.
- Mix together the vanilla with the coffee powder in a little bowl so the coffee powder dissolves.
- Add the coffee vanilla mix and the applesauce to the creamed butter and sugar. Mix until combined.
- Using a large sieve, add in the cocoa powder, flour, baking soda, and salt in a smaller mixing bowl.
- Add the dry ingredients to the wet. Mix until combined. In the beginning it will seem to be a bit dry but once the ingredients are combined it will be the perfect texture. Mix only until just combined, do not overmix the cookie dough.
- Spoon out the cookie dough in round dough balls. Then press a bit of a dent into each cookie.
- Fill the dent with chocolate hazelnut butter.
- Sprinkle chopped roasted hazelnuts on top of each cookie. Press slightly if the nuts aren't grasping onto the chocolate hazelnut butter.
- Bake the cookies one sheet at a time for about 10 minutes. This depends on your oven, but the cookies are ready once the edges are set and the middle should look very soft. The cookies will continue to bake on the cookie sheets once they are out of the oven.
- Sprinkle the cookies with a bit of flakey sea salt when they're out of the oven.
- Store the cookies in an airtight container, and they are best enjoyed within a few days. Enjoy!
wow. these are incredible