• large bowl
• electric hand mixer
• rubber spatula
• wooden spoon
• cookie sheet

• 1/3 c vegan butter
• ½ c sugar
• 2 t vanilla extract
• 1 c whole wheat pastry flour
• ¼ t salt
• ¼ t baking powder
• ¼ c hazelnuts, chopped
• ¼ c semisweet chocolate chips or chunks
• 2 t nondairy milk

Beat together butter and sugar for 2 minutes, until fluffy. Add vanilla extract, flour, salt, and baking powder and beat in, scraping down the sides of the bowl to get everything combined. Stir in nuts and chocolate, and then milk. The dough should be solid but moist.

Roll about 1½ T of dough into a ball, flatten, and place on the cookie sheet.

Bake for 10 minutes, until the edges are golden brown.

I rarely follow recipes to the letter; here are the changes I made to this one:

The original calls for 1t vanilla extract, 1t of chocolate extract, and 1t of hazelnut extract, but I have a hard time believing the average cooks has the latter two, so I just gave the book's alternate option. And in fact, I didn't even have vanilla, so used 2t of whiskey - and they were still excellent.

I also added a few more hazelnuts (the original recipe called for only 3 T), and chopped them, rather than only halving them. And I switched to a wooden spoon to stir in the nuts, chocolate, and milk, as the dough was very dense at that point and my electric hand mixer is too delicate to beat in the nuts and chocolate as the recipe instructs.

This recipe for Chocolate Hazelnut Cookies is from 500 Vegan Recipes, by Celine Steen and Joni Marie Newman.

Read my review: 500 Vegan Recipes

Buy it: Amazon.com | Amazon.co.uk

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