Vegan Hazelnut Cookies
Cookies with roasted hazelnuts and chocolate - perfect for the Christmas season and as an easy present!
Servings: 2 baking trays
Ingredients
- 2 tbsp ground flax seeds
- 6 tbsp water
- 130 g hazelnuts
- 100 g vegan butter or margarine
- 125 g sugar
- zest of ½ a lemon
- 130 g flour
- 10 g cocoa powder unsweetened
- 1,5 tsp baking powder
Instructions
- Mix the ground flax seeds with the water and let the mixture stand for 10 minutes.
- Preheat the oven to 180 degrees Celsius or 356 degrees Celsuis.
- Place the hazelnuts on a baking tray and roast them in the oven for 10 minutes. Turn the nuts over once and check them often to prevent them from burning. Then remove the nuts from the oven and grind them finely (some larger pieces may remain).
- Quickly knead the not too cold margarine with sugar and lemon peel to a mass (there should be no more pieces of butter). Add the flax seed mixture, flour, ground hazelnuts, cocoa powder and the sifted baking powder and knead everything to a dough.
- Let the dough cool in the fridge for 10-20 minutes. Then roll it out 1⁄2 cm thick on the floured working surface, slice out little cookies and bake them in the oven for 8 minutes at 180 degrees Celsius.
- Allow to cool and, if desired, cover with dark chocolate or fill with jam.
- Store the cookies in an airtight container for up to 2 weeks.