Christmas Hazelnut Cookies Recipe
By Lena's Vegan Living
🔪Prep Time: 50 mins
👩🍳Cook Time: 20 mins
1 ½ cup gluten free all purpose mix I use Red Bob’s mill or Anita’s Organic Mill
1 cup roasted hazelnuts finely grind
1/4 cup roasted hazelnuts roughly grind to sprinkle on top
1 tsp baking powder
½ tsp baking soda
½ cup cooled vegan butter I use Earth Balance
1/4 cup Maple syrup
¼ cup arrow root powder
2 tbsp Ice cold water you may add more if needed
½ cup hazelnut butter
10 gr dark chocolate melted above the steam in double boiler
5 Medjool dates pitted
2 tbsp almond milk you may add more if needed
40 gr dark chocolate I am using Lindt 90%
3 tbsp Erythritol or coconut sugar sifted
4 tbsp canned coconut cream only the thick part
Melt the chocolate in a double boiler above steam. Add cream with sweetener and whisk until smooth.
1Place all the ingredients except water and maple syrup into a food processor and start pressing the pulse button.
2Continue full speed until it looks like breadcrumbs.
3Add 1 tbs ice cold water and blend again. Add 1tbsp maple syrup and blend again. Keep adding water and maple syrup and continue blending, until the dough forms a ball. Be careful, not to add too much water.
4Remove the dough and shape a ball. Wrap into a plastic warp and palce into a refrigerator of 30min.
5Line your baking sheet with parchment paper and add flour on your working surface to prevent dough from sticking.
6Take the ball and gently make it little bit flat. Start rolling slowly, yet powerfully. You may apply plastic wrap on top of the dough to help you to make it easier to work with.
7Keep rolling until you achieve a thickness about 5mm/0.18inch. Don’t worry about the edges, just cut them off and place them into a bowl.
8Preheat the oven to 350°F /180°C.
9Gently insert your cookie cutter on the edge of the dough, remove the edge and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.
10Bake for 10min.
11When ready, carefully transfer to a cookie rack and let it cool down for 15min.
12Apply about 2tsp of nutella in the centre of each cookie and gently press down.
13You will have lots of edge leftovers, so combine them by using plastic wrap by pressing them into a ball and repeating the process. You may add 1 or 2 tsp of water and even 2tsp of butter.
14When ready, attach about 2mm tip to your piping bag and fill with chocolate.
15Begin creating a circle in the middle of the cookie by starting spiral from the centre while moving out. Repeat until all cookies are done, then sprinkle with crashed hazelnuts.
16Carefully transfer cookies to a tray lined with parchment paper and place into a refrigerator for 2 hours.
18Blend dates in a blender with almond milk until smooth. Add hazelnut butter and blend again.
19Melt the chocolate in a double boiler above steam.
20Turn off the heat but leave the chocolate on the stove and gradually add the hazelnut mixture while whisking until smooth.
21Take it off the heat, transfer the mixture to a container with lid and store in a refrigerator.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.