Autumn, Winter, Sweet

Hazelnut and Cinnamon Chocolate Chip Cookies

Who doesn't like a choc Chip Cookie? these won't disappoint, crunchy on the outside and slightly chewy in the middle. warming cinnamon, bitter dark chocolate a nutty crunchy hazelnuts.

yield approx 18


2 cups spelt flour

1 tsp salt

1 tsp baking powder

2 tsp corn flour

1 tsp ground cinnamon

¼ cup plus 2 tbsp. almond milk, or any other non-dairy

¾ cup vegan butter, from a tub or stork for biscuits and pastry

1 cup soft brown sugar

¼ cup caster sugar

2 tsp vanilla extract

120g dark choc chips

80g toasted blanched hazelnuts roughly chopped


  1. Preheat the oven to 180°C
  2. Line 2-3 baking trays with parchment.
  3. Combine all the dry ingredients except the chocolate and hazelnuts in a bowl.
  4. In a large mixing bowl, beat either with a hand whisk or in a food mixer with the paddle attachment, 'butter', sugar, vanilla, and milk. Beat until well combined, it may split a little, but it will come back together once the flour is added.
  5. Add in the flour in two halves until combined fully.
  6. Take a large spoon and fold in the chocolate and the hazelnuts.
  7. Taking a medium scoop, place balls onto your baking sheet, and place in the hot oven for 9-11 minutes.
  8. Do not overcook or they will dry out once cooled, it is better to slightly under cook them than over.

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