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Vegan Double Chocolate Hazelnut Cookies

Dez. 17, 2017 · 12 Kommentare

Chocolatey, Healthy, Sweet and super easy to make! Say hello, to these Vegan Double Chocolate Hazelnut Cookies!
Vegan Double Chocolate Hazelnut Cookies

Vegan Double Chocolate Hazelnut Cookies
The are


REALLY YUMMI AND CHOCOLATEY AND YEAH…PRETTY ADDICTIVE

FULL WITH NUTRIENTS / NO BUTTER, NO WHITE SUGAR

SUPER EASY TO MAKE

So I guess this is a rather short text for this post but let’s be honest, I let the pictures speak for themselves. Just one last thing. I used a champagne glass to cut out the cookies. It’s the best.

Vegan Double Chocolate Hazelnut Cookies

Do you also love Pinterest? Feel free to use this Collage picture below to post on your Pinterest wall. If you like to see my boards. you can find me under my name Vanillacrunnch

Vegan Double Chocolate Hazelnut Cookies

Alright, my little Chocolate bakers, take out the chocolate and the chef’s apron.  Now it’s your turn! I am looking forward seeing your creations of the Vegan Double Chocolate Hazelnut Cookies on Instagram (Tag me @vanillacrunnch ) or you can use the hashtag #bakingwithvanillacrunnch or/and leave a comment here and put a smile on my face.


5.0 from 1 reviews
Vegan Double Chocolate Hazelnut Cookies
 
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Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Serves: 10
Ingredients
  • ¾ cup Spelt flour
  • ¼ cup finely shredded hazelnut
  • ¼ cup cacao powder
  • ⅓ cup coconut blossom sugar
  • ¼ cup coconut oil, room temperature
  • ¼ cup almond milk
  • a pinch of fine sea salt
  • -
  • ½ cup chopped dark chocolate (70gr)
  • 2 tbsp almond milk
  • -
  • ⅓ cup dark chocolate (40gr)
  • 1 tbsp coconut oil
Instructions
  1. In a medium bowl, add all the ingredients from spelt flour to salt and combine until you have a homogenous dough
  2. Between two sheets of baking paper roll out the dough.
  3. Take a champagne glass or a cookie cutter and cut 20 Cookies and place them on a with baking paper prepared with baking sheet.
  4. Preheat the oven to 350F.
  5. now IMPORTANT: put the baking sheet with the cookies on the cold balcony or in the fridge for 10 minutes before putting them into the oven.
  6. Bake for 8-10 Minutes and let cool down
  7. -
  8. For the filling, carefully heat the milk with the chocolate and once melted put in the freezer until it hardens again a little
  9. With your hands for little balls and then press into discs between two cookies
  10. -
  11. For the coating simply melt the oil with the chocolate and dip and sprinkle cookie with it
3.5.3229

 

Baked goods, Chocolate, Recipes, Snacks easy vegan chocolate cookies, How to make vegan chocolate cookies, how to make vegan christmas cookies, Vegan Double Chocolate Hazelnut Cookies

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Kommentare

  1. cakespy meint

    18. Dezember 2017 um 11:36

    Oh my goodness do these ever look deeply, darkly, delicious. And – COCONUT BLOSSOM SUGAR! Intrigued.

    Antworten
  2. Daniela meint

    19. Dezember 2017 um 0:17

    LARA i am intolerant to halsenuts. Could i use another nut instead? Thanks

    Antworten
    • Lara meint

      19. Dezember 2017 um 5:12

      Sure shredded almond should be fine ????

      Antworten
  3. superfitbabe meint

    21. Dezember 2017 um 7:48

    I haven’t been as active on Pinterest as usual, lately! But I definitely have to get back in the game! Anyways, these hazelnut cookies look incredible! LOVE the chocolatey coating on top of them!

    Antworten
  4. Angela meint

    22. Dezember 2017 um 4:37

    By finely shredded hazelnut, do you mean taking hazelnuts and putting them in a food processor or using ground hazelnut flour?

    Antworten
    • Lara meint

      22. Dezember 2017 um 6:14

      Hi Angela are you from the US? In Switzerland we can buy hazelnuts which are already shredded very finely in a package. So maybe this comes clostest to what you would call hazelnut flour ????

      Antworten
  5. Anna meint

    15. Januar 2018 um 8:24

    Hey Lara! Wieder so ein tolles Rezept! Die probiere ich direkt aus ???? Kannst du mir sagen, wie lange die (zB in einer Keksdose) ungefähr haltbar sind? Dann würde ich die Menge direkt verdoppelt ???? Liebe Grüße, Anna

    Antworten
    • Lara meint

      15. Januar 2018 um 8:37

      Liebe Anna super viel Erfolg! Ich denke gut verschlossen sicher 1 Woche aber auch danach sicher noch essbar einfach wohl ein bisschen trockener. Kannst Sie ja dann in den Kakao tunken 😉

      Antworten
  6. Ved meint

    15. Januar 2018 um 16:36

    HI, I love your blog you have amazing recipes. I am gonna try this one and I was wondering if I can use rice flour instead of spelt flour? Thank you, amazing recipes ????

    Antworten
    • Lara meint

      15. Januar 2018 um 16:47

      Hi Ved. Thanks a lot! I never tried but I think it should work. In any case let me know the result so I can add in the post 🙂

      Antworten
  7. Sara meint

    4. September 2018 um 20:29

    Hi!!! looks so yummy this too!!!
    Can I use the sunflower seed oil instead of coconut ?I cant have it
    thank you!

    Antworten
    • Lara meint

      11. September 2018 um 6:24

      I don’t know as the sunflower oil doesn0t get solid when stored in the fridge maybe it would all get a little runny…

      Antworten

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