What to do when you have a random jar of hazelnut butter lying around? Its perfect to use to make Hazelnut Butter Chocolate Chunk Cookies. This version is eggless and can be made fully plant-based if you swap the butter for a vegan butter alternative. Make sure to use a natural style hazelnut butter. If the oil starts to separate, simply stir it back in before you use it. This version is eggless, without any strange alternatives, and can be fully vegan if you substitute vegan butter. As they are eggless, the rest in the fridge is essential to ensure the texture is right as it facilitates the gluten to break down in the flour and the sugars to dissolve. This allows the cookies to be a bit chewy and a bit crispy on the outside.

Recipe

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Hazelnut Butter Chocolate Chunk Cookies

Nutty, sweet and eggless hazelnut butter cookies

Prep Time10

Cook Time10

Course: Snack

Cuisine: American

Keyword: biscuits, chocolate, cookies, eggless, hazelnuts

Servings: 24 cookies

Ingredients

170 grams (1 1/4 cups) plain (all purpose flour)
1/2 tsp baking powder
3/4 tsp baking soda
1 pinch salt
115 grams (1/2 cup) butter (can use vegan butter)
100 grams (1/2 cup) sugar
100 grams (1/2 cup) light brown sugar
2 tsp vanilla
60 mls (1/4 cup) milk (I used almond milk)
120 grams (1/2 cup) hazelnut butter (stir in oil if separated)
80 grams (1/2 cup) chocolate chips or chunks
65 grams (1/2 cup) lightly roasted roughly chopped hazelnuts

Instructions

With a stand or handheld mixer, cream together softened butter and sugars until light and fluffy. Add in hazelnut butter, vanilla and milk.
In another bowl, sift together flour, soda, powder and salt.
On low, add flour mixture to mixer and stir until just combined. Add chocolate chunks and hazelnuts and stirr again until just combined. The batter may be slightly wet.
Let the batter rest at least one hour, covered in the fridge. I left it overnight with good results.
Preheat oven to 350 / 180. If your oven runs hot, then decrease the temperature at least 10 degrees.
Using a teaspoon create balls of dough and press down slightly. Space out on a baking tray to account for some spread.
Bake for 10 minutes, watching closely on the last few minutes. Take out when slightly brown on the edges only.
Optional: To get consistent sized round cookies, when you take out of the oven and when they are still on the baking tray, using a glass cup that is slightly larger than the cookie, place on top and over gently but quickly in a circular motion about 3-5 times.
Let cool completely.