RECIPE
3/4 cup organic sugar
1/3 cup non-dairy milk
1/4 cup canola oil (or other neutral oil)
1 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 cup finely chopped hazelnuts
1/3 cup vegan chocolate hazelnut spread (I used some made by Justin’s)
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar, non-dairy milk, oil, and vanilla. Stir well. Add flour, cocoa powder, baking powder, and salt. Stir until well mixed. Roll the dough into balls, and then roll in the chopped hazelnuts, before setting on a pan lined with parchment paper. Press your thumb into the dough to make a deep hole in the middle of each cookie. Bake 10-12 minutes. You might need to slightly re-press the holes right after baking, if the middles have risen. Put the vegan chocolate hazelnut spread into a plastic bag or piping bag and warm in the microwave about 12-20 seconds, just to soften it. Pipe the spread into the middle of each cookie. Makes 2 dozen.
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Yum! 😍😍
Simply superb.. wow.. ❤❤❤
Thanks!!