As a kid, I loved eating Nutella, and although I haven't tried it in a long time, these cookies reminded me strangely of it. Now that doesn't mean they actually taste like Nutella (just in case anyone doesn't like Nutella - don't hesitate to try these!), because my sister said they don't taste like Nutella at all. However, what I can assure you is that they are absolutely amazing! Seriously, they are heavenly! And the best part is that they make your house smell super chocolaty (which is the best smell ever!) and that they are very easy and quick to make. Additionally, the cracked hazelnuts in them add not only the perfect crunch but also gives these cookies a nuttier taste. Okay… now I have given you the perfect holiday treat and if you dip them into steamed rice milk, it gets even better!
Hazelnut Cocoa Cookies Ingredients
Cocoa Powder - The cocoa powder was especially dark which gave the cookies a lovely mysterious look.
Flour - We use a mixture of whole wheat flour and all purpose flour which makes the cookies nice and soft.
Hazelnuts - Don’t skip them! They are highly essential to give these cookies their signature taste.
Maple syrup - Maple syrup goes perfectly with the texture of these cookies as it gives them extra moisture while also adding a natural sweetness to them.
Alternative Milk - Feel free to use any milk you desire!
Hazelnut Cocoa Cookies Tips
Margarine Consistency - You have to melt the margarine in order to get the perfect texture.
Hazelnuts Size - Chop your hazelnuts before adding them to the cookie dough but don’t make them too small - cutting them in half is fine.
Chocolate Chip Size - We are using very small and dark chocolate chips and we recommend you do the same!
Divide the Flour - We use ½ cup & ¼ cup whole wheat flour, ½ cup & ¼ cup all purpose flour and
Overall Texture - The texture of the dough should be soft, fluffy (and oily), and crumbly, but trust me, it will be!
Bake and Cool - Bake the cookies for 25 minutes and let them cool for about 10 minutes - rather take them out too early than too late!
Ingredients
Easy - 11 cookies - 35 minutes total½ cup and 1 tbsp Margarine, melted
¼ cup and 1 tbsp Plant-based Milk
¼ cup Maple Syrup
1 ½ cup All Purpose and Whole Wheat Flour (see notes for details)
½ cup Dark Cocoa Powder
1 tsp baking soda
⅓ cup Hazelnuts, chopped
⅓ cup Dark Chocolate Chips
Instructions
Preheat the oven to 325 °F and line up a baking sheet with parchment paper.
Prepare all your ingredients; measure and chop if necessary.
In a medium bowl with a rubber spatula, mix together the wet ingredients - margarine, milk, maple syrup.
Add all dry ingredients except the chocolate chips and hazelnuts and mix together with the wet.
Lastly, add the chocolate chips and the hazelnuts.
Scoop the dough and form it into 11 little balls. Then align them onto the baking sheet and gently press them done - you could also use a fork to flatten them.
Pop them into the oven and bake for 25 minutes.
After they have been baked, let them cool for 10 minutes.
Serve and enjoy!
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