Crunchy Cacao Nib and Hazelnut ‘Cookies’

Who doesn’t love cookies?

Whilst this may be a vegan recipe, there is still a hint of ‘Nutella’ in them! What can beat hazelnut and chocolate?

When flicking through a ‘Waitrose’ magazine, we spotted a recipe for hazelnut and chocolate chip cookies. Once we saw it, we were craving some!

After reading the recipe, we were inspired! So, deciding that we had to make some, we altered the recipe to make it vegan. Whilst these are cookies, they have a texture somewhere between biscuits and cake, simply because of the vegan ingredients! They provide a different texture, something that you wouldn’t get from using ‘normal’ ingredients! Therefore, this is our take of classic hazelnut and chocolate chip cookies…


  • 100g hazelnuts
  • 125g almond butter
  • 50g caster sugar
  • 100g light brown muscovado sugar
  • 1/2 tsp sea salt
  • 1 flax egg
  • 1tsp vanilla extract
  • 175g self raising flour
  • 1/2 tsp baking powder
  • 75g cacao nibs (or vegan chocolate)


  1. Preheat the oven to 180°C, gas mark 4.
  2. On a baking tray, scatter the hazelnuts and roast for 10 – 12 minutes, until light golden brown.
  3. Once cool, rub the skins off if necessary.
  4. Roughly chop some of the hazelnuts, leaving the rest whole, choosing the qualities that you would prefer (we prefer 3/4 chopped and 1/4 whole
  5. Cream the almond butter, caster sugar, light brown muscovado sugar, and salt until it’s light and fluffy (although it may not look it).
  6. Beat in the flax egg and vanilla extract, then sift in the flour and baking powder over the top. Mix it all together to make a smooth dough (add water if the dough seems quite solid).
  7. Carefully fold in the chopped nuts and and cacao nibs (or vegan chocolate).
  8. Line your baking trays with baking parchment if you feel the need, and place heaped tablespoons of the mixture onto them.
  9. Press the balls down to a cookie shape, if they do not spread out themselves (they don’t tend to spread out that much in the oven!).
  10. Scatter the whole hazelnuts onto the cookies once they are all on the tray.
  11. Bake for 10 – 12 minutes, until the cookies turn golden at the edges.
  12. Allow them to cool slightly before taking them off the tray, and enjoy!

If you make these, tag us on social media and let us know how they turn out!