Who doesn’t love a double chocolate chip cookie? Well, my Mum, I recently found out. She prefers her cookies packed full of nuts. Whereas I love mine to contain larger quantities of chocolate chips than cookie dough.
So I decided to meet her in the middle and create these deliciously chocolatey vegan double chocolate chip cookies, spiked with nuts! Hazelnuts to be exact. The result is a cookie that tastes just like Nutella.
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Servings: cookies
Ingredients:
- 80 g sunflower oil
- 50 g water
- 20 g vegan milk
- 1 tsp vanilla bean paste
- 160 g buckwheat flour
- 50 g cacao powder unsweetened
- 160 g coconut sugar or light brown sugar
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 120 g dark chocolate chips or chopped chocolate
- 50 g hazelnuts blanched and chopped
Instructions:
- Measure out your sunflower oil, water, vegan milk, and vanilla bean paste into a glass bowl. Whisk the liquids together until they form an emulsion and set aside
- Measure the buckwheat flour, cacao powder, bicarbonate of soda, salt, and sugar in a large mixing bowl and mix
- Pour the oil emulsion into the dry ingredients and mix with a wooden spoon. It will start to form a shiny dough that holds together when compressed between your fingers
- Top tip: I sometimes like to use my hands after mixing to ensure the dry ingredients are fully incorporated into the wet
- Now pour in your chocolate chips and chopped hazelnuts into the dough and gently fold them in
- Cover your mixing bowl and put it into the fridge for at least 30 minutes (or overnight) so that the dough stiffens
- Meanwhile, heat up your oven to 180°c (fan)
- Line a large baking tray with baking parchment (I used tin foil but only because I ran out of parchment…)
- Take the cookie dough out of the fridge and using a metal spoon, form the dough into equal individual balls and place evenly on the lined tray
- Press the dough balls down with the back of a metal spoon so that they form slightly larger circles, this will help make them flatter
- Bake the cookies in your preheated oven for 12 minutes
- Remove the cookies from the oven once the time is up, they should still look a little soft on top as they will harden as they cool
- Let them cool for at least 5 minutes before moving them onto a cooling rack
- Give it about 20 minutes before eating them, but I do recommend saving some for the next day as they become wonderfully chewy
More gluten-free bakes
Did you enjoy these vegan and gluten-free double chocolate chip cookies? Then you’ll love these recipes too:
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