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!
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01202 800640
info@offbeetdeli.com
