Pregnancy Friendly Vegan Chocolate Hazelnut Cookies
Total time44 min
Prep time20 min
Cook time14 min
4.5(17)
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 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
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 9 mg per serving.
- ½ tsp baking soda
- ¼ tsp salt
- 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)
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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