Low Sodium Vegan Chocolate Hazelnut Cookies

Total time44 min

Prep time20 min

Cook time14 min

Low Sodium Vegan Chocolate Hazelnut Cookies

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Ingredients

18 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the cookies

½ cup vegan butter, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup hazelnuts, roughly chopped and toasted
¾ cup vegan chocolate chips
2 tbsp plant-based milk

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 10 minutes until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

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