Chocolatey, Healthy, Sweet and super easy to make! Say hello, to these Vegan Double Chocolate Hazelnut Cookies!
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.
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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.
- 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
- In a medium bowl, add all the ingredients from spelt flour to salt and combine until you have a homogenous dough
- Between two sheets of baking paper roll out the dough.
- Take a champagne glass or a cookie cutter and cut 20 Cookies and place them on a with baking paper prepared with baking sheet.
- Preheat the oven to 350F.
- 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.
- Bake for 8-10 Minutes and let cool down
- For the filling, carefully heat the milk with the chocolate and once melted put in the freezer until it hardens again a little
- With your hands for little balls and then press into discs between two cookies
- For the coating simply melt the oil with the chocolate and dip and sprinkle cookie with it