choccy hazelnut cookies
ferrero rocher meets cookie!
About this Recipe
By: Peter Axworthy
What makes a good cookie? Chewy, Crunchy, soft, good dunker? Well this cookies has it all. Don’t want cookies, just make the dough and stick it on your ice cream, why not!?
- 225g Vegan Butter
- 200g Caster Sugar
- 200g Soft Brown Sugar
- 2 Tsp Vanilla Extract
- 250g Plain Flour
- 200ml Soya Milk
- 2 Tsp Baking Powder
- Pinch Salt
- 120g Cocoa Powder
- 25g Soya Milk
- 100g Roasted and skinned hazelnuts (Chopped)
Step by Step Instructions
Pre-heat the oven to 180C and line 2 trays with parchment paper.
In a mixing bowl or electric mixer add the caster sugar, brown sugar and butter. Cream together until smooth.
Add all the remaining ingredients and mix very slowly until the mixture just forms a dough. Don’t overwork the dough.
Take 90g pieces of cookie dough and roll into balls. Place 6 on each tray and press down slightly with two fingers. Bake in the oven for 12-14 minutes. Leave to cool completely before moving.
OFFBEET Chef tips
Keep a close eye on the soya milk when measuring, too much and this dough will end up too wet. It’s then a complete nightmare to handle. This dough freezes well and can also be stored in the fridge for 4 days. Highly recommend dunking in cold oat milk or just eating with a spoon!
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