Double Chocolate Cocoa Hazelnut Cookies
Indulge in pure cocoa bliss with a twist! Our Cocoa Hazelnut Crunch cookies feature out latest limited-edition Cocoa Hazelnut Crunch Nut Butter and are sure to satisfy your sweet cravings like never before! (Not to mention they make great holiday party treats/gifts!) 😋
Ingredients:
- 1 ¼ all-purpose flour
- ½ cup cacao powder
- ½ tsp baking soda
- ½ tsp sea salt
- ⅔ cup Cocoa Hazelnut Crunch nut butter
- ⅓ cup unsweetened applesauce
- ½ cup coconut sugar
- ¼ cup cane sugar
- 1 tsp vanilla extract
- Vegan chocolate chips
- Crushed Hazelnuts (optional)
Directions:
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- Whisk together the flour, cacao powder, baking soda, and sea salt in a large bowl. Set aside.
- In a separate bowl, whisk together the Cocoa Hazelnut Crunch nut butter, applesauce, sugar, and vanilla until smooth. Add in the flour mixture and mix until just combined.
- Fold in the chocolate chips and crushed hazelnuts with a spatula.
- Scoop out 1-2 tbsp of the dough and place on the prepared baking tray, flattening slightly into a cookie shape. Repeat with the remaining dough, placing each cookie around 2” apart.
- Bake for 10-12 minutes.
- Remove from the oven and let cool on the tray for 10 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to 1-week or the freezer for 1-month.
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