Hazelnut Spread Cookies
These delicious hazelnut spread cookies are a perfect balance of rich chocolate, nutty flavors, and chewy texture. Made with nondairy chocolate hazelnut spread, they’re a delightful treat for any occasion!
Equipment
- Baking sheet
- electric mixer
- Large bowl
- medium bowl
- Parchment paper or silicone baking mat
- Wire rack
Ingredients
- 1 cup 125 g all-purpose flour
- ¼ teaspoon fine sea salt
- ¼ cup 55 g firmly packed light brown sugar
- ¼ cup 50 g granulated sugar
- ¼ cup 28 g hazelnut meal
- ¼ cup 74 g nondairy chocolate hazelnut spread (e.g., Chocoreale)
- ½ cup 112 g nondairy butter
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- ¼ cup 58 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, use an electric mixer to cream together the butter, sugars, vanilla, and hazelnut spread.
- In a medium bowl, sift together the flour, cornstarch, baking soda, and salt.
- Stir in the hazelnut meal.
- Add the dry ingredients to the wet ingredients and mix well.
- Stir in the chocolate chips.
- Divide the dough into 12 equal portions, using about 2 heaping tablespoons (42 g) per cookie.
- Place the cookies on the prepared baking sheet and flatten slightly.
- Bake for 13 minutes, or until set.
- For chewier cookies, bake only 10 minutes.
- Let cool for 2 minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Enjoy these cookies with a glass of plant-based milk or a cup of coffee for the perfect treat.
Wine Advice:
Pair with a dessert wine like Port or a nutty Amontillado sherry to enhance the chocolate and hazelnut flavors.
Nutrition values
Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 2 g | Vet: 11 g | Suiker: 10 g