Nutritional Info

Nutrition Facts

Serving Size 1 (22g)

Calories 119
Calories from Fat 78 (66%)
Amount Per Serving %DIV
Total Fat 8.7g 13%
Saturated Fat 2.3g 12%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 108.8mg 5%
Potassium 63.4mg 1%
Total Carbohydrate 7.8g 3%
Dietary Fiber 1.2g 5%
Sugars 2.3g
Protein 1.5g 3%

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Chocolate Hazelnut Cookies

By: Daisy
Source: Vegan Recipes
Recipe Description
Chocolate and hazelnuts are a classic combination of flavors. This Vegan recipe takes full advantage of those flavors, without any added dairy products.
Prep time
15 min
Cook time
10 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
2 Teaspoon(t)  plain soy or other non dairy milk
1/4 Cup(c)  non dairy semisweet chocolate chips
3 Tablespoon(T)  hazelnuts, halved
1/4 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  fine sea salt
1 Cup(c)  whole wheat pastry flour
1 Teaspoon(t)  pure chocolate extract
1 Teaspoon(t)  pure hazelnut extract
1 Teaspoon(t)  pure vanilla extract
1/2 Cup(c)  sucanat
1/3 Cup(c)  non dairy butter

Preparation

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl and using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Stir in the extracts. Add the flour, salt and baking powder, and beat until combined, scraping the sides once during the process. Still using the electric mixer, add the nuts and chocolate chips. Add the milk until the dough is moist enough to stick together when pinched. Divide the dough into 12 equal portions, using about 1 1/2 tablespoons of dough. Place on the prepared baking sheet, about 1 inch apart. Flatten them a little, since they don't spread much while baking. Bake for 10 minutes, or until the edges are golden brown. Let cool for a few minutes before transferring them to a wire rack to cool completely.

Additional notes

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