Vegan Salted Double Chocolate Hazelnut Cookies

When y’all are lookin’ at this here, I’ll likely be paddlin’ a canoe through the ocean or climbin’ that thar mountain over yonder in Sweden. And just maybe, I’ll be hankerin’ I had a few of these scrumptious cookies to nibble on. Crunchy on the outside, soft and chewy on the inside, downright brimmin’ with chocolate and toasted hazelnuts, and added with even more chocolate for good measure. These cookies are the perfect sweet treat to go along with your hot cup of tea when them days start gettin’ shorter again. These little devils are so darn addictive, they didn’t even last 2 days around our house. What can I tell ya, these cookies are plain delicious! If y’all whip up this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. It tickles me pink seein’ all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the freshest recipes, vegan lifestyle tips and travel diaries delivered straight to your inbox.

Vegan Salted Double Chocolate Hazelnut Cookies Recipe

Vegan Salted Double Chocolate Hazelnut Cookies

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 15 cookies


  • 1 Tbsp ground flaxseeds
  • 3 Tbsp water
  • 120 g coconut oil, firm not melted
  • 75 g white caster sugar
  • 75 g dark soft brown sugar
  • 150 g all-purpose white flour
  • 30 g unsweetened cocoa powder
  • ¾ bicarbonate of soda
  • ½ tsp baking powder
  • Pinch of salt
  • 100 g chopped dark chocolate
  • 75 g chopped hazelnuts
  • Generous pinch of coarse sea salt
  • Instructions

    1. Mix the flaxseeds and the water in a cup and set aside to thicken.
    2. Chop and then toast the hazelnuts on low heat in a frying pan until they start turning a light golden brown.
    3. Pre-heat the oven to 180˚C.
    4. Add the coconut oil, white and brown sugar to a mixing bowl and beat with an electric hand mixer until well combined and creamy.
    5. Add the flour, cocoa powder, bicarbonate of soda, baking powder and salt to the bowl and mix using a wooden spoon just until combined.
    6. Fold in the chopped dark chocolate and hazelnuts and roll dough into small balls. Place the dough balls on baking sheets lined with baking paper making sure to leave enough space for the cookies to expand. Sprinkle each dough ball with coarse sea salt.
    7. If the dough seems very soft you can refrigerate it for 10 to 15 minutes before rolling it into balls.
    8. Pop the baking sheets in the oven and bake for about 10 minutes.
    9. The cookies cool on a cooling rack or eat while still warm. You can keep the cookies for one week in an airtight container. Enjoy!

You can also check out my full desserts section for more after-mains treats!

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