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Vegan Hazelnut Cookies Recipe

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4.1 from 6 reviews

Delight in these crunchy and flavorful Vegan Hazelnut Cookies, perfect for a plant-based treat. Made with ground flaxseed as an egg substitute and a rich blend of ground and chopped hazelnuts, these cookies offer a nutty taste and a satisfying texture. They are simple to make, requiring just mixing, chilling, slicing, and baking to golden perfection.

Ingredients

Flax Egg

  • 1 tbsp ground flaxseed
  • 3 tbsp water

Dry Ingredients

  • 2 cups plain flour (all purpose)
  • 1¼ cups hazelnuts (ground)
  • ⅝ cup sugar
  • ¼ tsp baking powder

Wet Ingredients

  • ½ cup vegan butter
  • ¼ cup hazelnuts (coarsely chopped)

Instructions

  1. Prepare Flax Egg: Stir together the ground flaxseed and water, and let it soak for 5 minutes until it thickens into a 'flax egg' substitute that helps bind the dough.
  2. Make the Dough: In a mixing bowl, combine the plain flour, ground hazelnuts, sugar, baking powder, vegan butter, and the prepared flax egg. Using your hands, knead the mixture until it forms a smooth and cohesive dough.
  3. Shape Dough Logs: Shape the dough into logs about 3 cm (1 - 1.5 inches) thick. To ensure the logs hold their form, squeeze the dough firmly into shape, then gently roll on a board with your palms to achieve an even circular shape.
  4. Chill the Dough: Cover the shaped dough logs with a tea towel and refrigerate for at least one hour. This helps firm up the dough for easier slicing and better texture.
  5. Preheat Oven: Preheat your oven to 180°C (355°F) to ensure it's ready for baking when the dough is chilled.
  6. Slice the Dough: Remove the chilled dough logs from the refrigerator and cut them into slices just under 1 cm (about 1/4 inch) thick.
  7. Add Chopped Hazelnuts: Top one side of each cookie slice with some coarsely chopped hazelnuts. You can either press the raw cookie top down into the chopped hazelnuts or place a small amount on top and gently press down to adhere.
  8. Prepare for Baking: Arrange the cookies on a baking tray lined with baking parchment or a reusable baking sheet. The cookies can be placed close together without needing much space between them.
  9. Bake: Bake in the preheated oven at 180°C (355°F) for 15-20 minutes, or until the rims of the cookies turn golden brown, signaling they are done.

Notes

  • Ensure the flaxseed and water mixture is well soaked to achieve the right binding consistency.
  • Do not skip the chilling step; it helps the cookies hold their shape during baking.
  • Use vegan butter to keep the recipe fully plant-based.
  • The thickness of cookie slices affects baking time; thinner slices will bake faster and be crisper.
  • Store cookies in an airtight container to maintain freshness for up to a week.

Find it online: https://cookedbygrace.com/vegan-hazelnut-cookies-recipe/