Vegan Chocolate Hazelnut Cookies

Total time44 min

Prep time20 min

Cook time14 min

4.5

(17)

These deeply chocolatey cookies are packed with toasted hazelnuts and melty vegan chocolate chips, making them the kind of treat that disappears fast — especially when you're baking a batch of 18. The secret to their chewy, bakery-style texture is a flax egg: just ground flaxseed and water stirred together and left to gel for ten minutes, doing everything a traditional egg would do without any animal products. Vegan butter stands in seamlessly for dairy butter, creaming up with brown and granulated sugar into a fluffy, fragrant base that gives the cookies their soft centers and slightly crisp edges. Unsweetened cocoa powder deepens the chocolate flavor, while the roughly chopped toasted hazelnuts add a nutty crunch in every bite that pairs beautifully with the pockets of melted chocolate throughout. A splash of plant-based milk brings the dough together perfectly, so you're not left with a crumbly mess. Finish them with a pinch of flaky sea salt straight out of the oven and you've got a cookie that tastes genuinely indulgent — no one will guess there's not a drop of dairy or egg in sight.

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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
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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