Coffee Hazelnut Chocolate Chip Cookies
A sassy mix of chocolate chips, roasted hazelnuts, and coffee, these vegan cookies are crunchy, rich, and completely soul-hugging.
Ingredients
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 2 tbsp plant-based milk oat, almond, or soy
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp finely ground espresso or instant coffee
- 1/3 cup roasted hazelnuts roughly chopped
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper like you mean business.
- In a large bowl, cream vegan butter and both sugars until it's a fluffy dream.
- Stir in plant milk and vanilla extract like you're mixing secrets.
- In another bowl, whisk together flour, baking soda, salt, and espresso.
- Slowly add dry mix into wet ingredients—no rush, no drama.
- Fold in chopped hazelnuts and chocolate chips without overthinking your life choices.
- Scoop out dough balls, place on tray, and flatten just a little.
- Bake for 12 minutes. Watch the transformation—like a makeover but for cookies.
- Let them cool for 5 minutes on the tray, then transfer to a rack.
Notes
Nutritional Values (Per Cookie):
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 3.2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2.5g
Vitamins & Minerals (Per Cookie):
- Iron: 6%
- Magnesium: 5%
- Folate: 3%
- Calcium: 2%
- Potassium: 2%
Additional Notes/Tips:
- Toast your hazelnuts for extra flavor. You’ll feel like Ina Garten with better shoes.
- Swap half the flour for oat flour for a slightly chewy twist.
- Sprinkle a pinch of flaky salt on top for that dramatic flair.
- Store leftovers in an airtight container—if they make it past day one.
- Pair with cold brew and a silent “you got this” pep talk.