Hazelnuts & Chocolate Cookies (Vegan & gluten-free)

Hello my little sunflowers!

I hope you are well and enjoying the summer, I love this season, endless day, lot of light and sun, so many fruits and vegetables…what else to ask? Maybe some cookies? Yes! Who would say no to a gooey and chocolaty cookies? Not me, especially if they also contains hazelnuts J

My aunt offered me some hazelnut flour which smells like heaven full of tasty hazelnuts, it smells so strong that I have to separate this flour from all the others (I have so many different ones) and put it in a locked box. I was not sure how I would use it but the idea of hazelnuts cookies suddenly came to my mind yesterday. And as I have some Piedmont whole hazelnuts, I thought this will fit perfectly when crushed into chunks.

These cookies are soft and gooey and they have a strong and delightful taste of hazelnuts. They are vegan, so egg-free, dairy-free, cruelty-free, and they can be made either gluten-free or not. Enjoy the baking!!

Ingredients for 10 cookies:

140 g of flour (rice flour or wheat flour)

60 g of hazelnut flour

1 tea spoon baking powder

100 g of brown sugar

35 g of rapeseed oil

35 g of cashew nut butter

115 g of hazelnut milk

30 g of dark chocolate chips

20 g of hazelnuts that you have cut into chunks


How to proceed:

Pre heat your oven at 180°C.

In a bowl, mix together the flour, hazelnut flour, baking powder, brown sugar. Then add the rapeseed oil while mixing, and the cashew nut butter. Mix. Then pour the hazelnut milk and mix until you have an homogeneous dough. The dough will remain “sticky”, it is normal. Add the dark chocolate chips and hazelnuts chunks and mix.

On a baking tray, lay a sheet of baking paper and using a table spoon, shape some balls and put them on the baking sheet, flattening them using the spoon and living enough space in between each of them. Bake for 10mins, remove from the oven and let cool down for 15mins and VOILA!

Perfect occasions for these hazelnut and chocolate vegan cookies:

-tea time, afternoon tea



Ingrédients pour une dizaine de cookies:

140 g de farine (farine de riz ou farine de blé)

60 g de farine de noisettes

1 cuillère à café de poudre levante

100 g de sucre roux

35 g d’huile de colza

35 g de purée de noix de cajou

115 g de lait de noisettes

30 g de pépites de chocolat noir

20 g de noisettes “découpées” en éclats



Préchauffer votre four à 180°C.

Dans un saladier, mélanger la farine (de riz ou de blé), la farine de noisettes, la poudre levante et le sucre roux. Ajouter ensuite l’huile de colza et bien mélanger, et ensuite la purée de noix de cajou, mélander vigoureusement. Verser ensuite le lait de noisettes et remuer, puis ajouter les pépites de chocolat noir et les éclats de noisettes. La pâte aura une consistence “collante”, c’est normal. Étaler une feuille de papier cuisson sur une plaque de cuisson et à l’aide d’une cuillère, former des petits tas que vous aplatissez avec la cuillère, tout en laissant de l’espace entre chaque.

Cuire pendant 10 mins, retirer du four et laisser refroidir pendant 15 mins et VOILA!!

Occasions parfaites pour ces cookies végétaliens aux noisettes et au chocolat:

-avec un café

-pour le goûter


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