|Crispy, sweet, delicious vegan cookies!|
|Directions||Preheat oven to 350º and lightly butter the cookie sheet.
Stir in nuts and chocolate. 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 cook 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 the cookies 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 dry ingredeints, as the dough was very dense at that point and my electric hand mixer is too delicate to beat everything in as the recipe instructs.
Adapted from recipe for Chocolate Hazelnut Cookies in 500 Vegan Recipes, by Celine Steen and Joni Marie Newman – read my review.
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