choccy hazelnut cookies

ferrero rocher meets cookie!  

Servings

12

Ready In:

20 Mins

Skill level:

Beginner

Good For:

Dessert

Inroduction

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!? 

Ingredients

  • 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

Step 1

Pre-heat the oven to 180C and line 2 trays with parchment paper.

Step 2

In a mixing bowl or electric mixer add the caster sugar, brown sugar and butter. Cream together until smooth.

Step 3

Add all the remaining ingredients and mix very slowly until the mixture just forms a dough. Don’t overwork the dough. 

Step 4

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!

Peter Axworthy

Head Chef, OFFBEET

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