Vegan choc chip and hazelnut cookies
July 26, 2020
: 12-14 large cookies
: 10 min
: 15 min
: Easy
These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.
Ingredients
- 155g plain flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 105g vegan margarine (we used Stork)
- 105g caster sugar
- 60g brown sugar
- 1 teaspoon egg replacement powder (we used Orgran Vegan Egg Replacer Mix, equivalent 1 whole egg)
- 1 teaspoon vanilla paste
- 100g vegan dark chocolate chips
- 85g hazelnuts, lightly crushed
- Maldon sea salt flakes, to finish
Directions
- Step 1 Preheat oven to 180 degrees Celcius (fan force). Line two baking trays with baking paper or silicone mats.
- Step 2 In a small bowl combine the flour, salt and baking soda.
- Step 3 In the bowl of a stand mixer cream together the margarine, caster sugar and brown sugar until pale, light and fluffy.
- Step 4 In a small bowl, whisk the egg replacement powder with 2 tablespoons water (or prepare accordingly to packet instructions).
- Step 5 Beat in the egg replacer and vanilla paste until smooth. Gradually add in the flour until combined.
- Step 6 Remove the bowl from the stand mixer and stir in the chocolate chips and hazelnuts with a wooden spoon.
- Step 7 Use an ice cream scoop to drop rounded heaps of dough on the tray. Bake for 15 minutes, turning the tray after 12 minutes. The cookies are ready once they flatten and are golden brown.
- Step 8 While hot, sprinkle with some sea salt flakes. Leave on the tray for 5 minutes, before transferring to a cooling rack to cool completely. Repeat with the second tray. The cookies will keep for a week in an airtight.
Variations:
- For a non-vegan version, swap the margarine for butter and the egg replacer for one whole egg.
“By aspiring to live vegan, you’ve already made a choice that is fundamentally ethical and mindful. It means you’re already aware, watchful, careful and attentive of earth’s environmental predicament simply by choosing what you put on your fork.” Lani Muelrath, in The Mindful Vegan
While the cookies are baking, take a few minutes to read our latest article in Vegan Food & Living, A recipe for happiness: Mindful cooking and plant-based living. We explore the connection between veganism and mindfulness.
