Vegan Chocolate Coffee Hazelnut Butter Cookies

If you love eating chocolate or are big fan of coffee, you can not go wrong with recipe today. Here is Vegan Chocolate Coffee Hazelnut Butter Cookies- one of my most favorite cookie recipe. That is the perfect combination among nutty hazelnut, sweet chocolate, and coffee. Everything is great from taste, flavor to color. And there is nothing amazed than when you enjoy the cookie with a cup of hot drink in the cold weather like hot tea or hot coffee aside.  

I am a coffee addict, I love everything belongs to coffee flavor. A hot cup of coffee easily pulls me out of bed in the morning, or just need the taste of coffee at any where that also keeps me awake throughout long day work. I also enjoy the strong favor of coffee under another way. What I want to say here that is coffee cookies. Since I found Vegan Chocolate Coffee Hazelnut Butter Cookies recipe, I feel my life more enjoyable and sweeter. I can eat them everyday without bored because each is loaded with taste, flavor and color.

If you want to eat something delicious for snacks, the recipe is the good way to go and worth-trying. Saving them on your recipe box and taking it a try. The recipe is for you, let’s get it here.

Vegan Chocolate Coffee Hazelnut Butter Cookies

Recipe by Maria Vergara

Vegan Chocolate Coffee Hazelnut Butter Cookies are the perfect combination among nutty hazelnut, sweet chocolate, and coffee.


  • Cookies
  • 1 Tbsp ground flax seed

  • 3 Tbsp filtered water

  • 1 cup coconut sugar

  • 3/4 cup Rawmio Coffee Hazelnut spread

  • 1/4 cup Dastony raw hazelnut butter

  • 1/4 cup coconut oil, warmed to liquid

  • 1 1/4 cups gluten free all purpose flour

  • 3/4 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp sea salt

  • For dipping
  • 1/2 cup chopped vegan dark chocolate


  • Mix the flax seed and water together in a small bowl. Set the bowl in the fridge for about 15 minutes to have your flax egg.
  • with a wooden spoon, mix together the sugar, chocolate hazelnut spread, hazelnut butter, coconut oil, and flax egg, until smooth in a large bowl. After that, mix in the flour, soda, baking powder, and sea salt in until smooth mixture.
  • Heat the oven to 350F degrees. Line a sheet pan with parchment.
  • Shape the cookie dough into 1 1/2 inch balls, set them on your baking sheet, creat space apart a few inches for each, press down slightly.
  • Set in the oven and bake at 350F for 12 minutes or more, until lightly browned. Allow to cool completely on a rack.
  • Melt the chocolate in the top of a double boiler (or your preferred method), and dip half of each of the cookies into the chocolate, allow the excess to drain off. Place on a parchment lined tray to set the chocolate (it will set faster if you pop them in the freezer for about 5 minutes).
  • If you can not get the Rawmio spread or want to just use your own hazelnut butter, just mix 3 Tbsp cacao powder, 1 Tbsp coconut sugar and 1 Tbsp finely ground coffee into 3/4 cup hazelnut butter.
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