Hazelnut Spread Cookies
Crispy and buttery and chocolate-y and a little chewy in the center. Woo!
Hazelnut Spread Cookies 1/2 cup (112 g) nondairy butter
1/4 cup (56 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 teaspoon pure vanilla extract
1/4 cup (74 g) nondairy chocolate hazelnut spread, such as Chocoreale
1 cup (125 g) all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup (28 g) hazelnut meal
1/3 cup (58 g) nondairy semisweet chocolate chipsPreheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets
with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream butter, sugars, vanilla, and hazelnut spread.
In a medium bowl, sift flour, cornstarch, baking soda, and salt. Stir
in hazelnut meal.
Fold dry ingredients into wet. Fold in chocolate chips.
Place about 2 tablespoons of dough on prepared baking sheet. Flatten just a
little since the cookies won’t spread out much while baking.
Bake for 13 minutes. For chewier cookies, bake only 10 minutes. Wait 2 minutes before transferring them to a wire rack to cool completely.Yield: 12 cookies
Bonnie said,
April 5, 2008 at 3:04 pm
Strange! I have never heard of Pateline. That stuff looks so good, is it really made in the Netherlands? I haven’t seen it in supermarkets. I’m sure I’d love any cookie that has hazelnut and chocolate, though, so maybe I could use a different kind of chocolate/hazelnut spread to make these…
Hazelnoot pronounced the english way does sound funny.
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Nick said,
April 5, 2008 at 4:38 pm
I don’t quite understand it, when do you find time to sleep? Do you bake all day? You make the most amazing looking and interesting creations I’ve found. You use small amounts of this, a little of that, a touch of this….and it always comes out good. You are certifiably crazy (in a good way)!
- The Peanut Butter Boy
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meghan said,
April 5, 2008 at 5:04 pm
oh yum!
the search for pre-made vegan nutella has ended.
thanks.
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Vegyogini said,
April 5, 2008 at 5:26 pm
Mon dieu! A vegan nutella at the Asian market? That’s definitely motivation to get my tush over to the Asian market/mini-mall in my neighborhood! I wish someone had told me that sooner; I wouldn’t have been so hesitant to go (intimidated, I should say). I can’t wait to try this recipe!
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Celine said,
April 5, 2008 at 5:45 pm
I hear you, Vegyogini, it took me forever to get my butt over there. the first time I went, it was only to find out they had moved! at least it’s closer to where I live now, all the more reason to go there more often.
shucks, Nick. you know how to make a psycho blush!
from what I’ve seen, Bonnie, it really is from the Netherlands, but don’t quote me on that one. and yeah I’m definitely sure it’d work with any of those chocolate or carob spreads, like Chocoreale or what have you. I’m having a blast saying “hazelnoot” over and over again. if I ever adopt another cat, I might just break down and name it that!
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Recipe Index « have cake, will travel! said,
April 5, 2008 at 5:47 pm
[...] & Pies Hazelnoot! Cookies Best Pie Crust, Ever Chewy Carob Chestnut Cookies Cherry Rum Spice Cookies Soft Chocolate Balsamic [...]
Megan said,
April 5, 2008 at 6:17 pm
Re: vanilla sugar
If you don’t want to make it yourself and don’t have it anywhere near where you live, Penzey’s spices (www.penzeys.com) ships all over the US and makes an excellent vanilla sugar: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvanillasugar.html
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Celine said,
April 5, 2008 at 6:44 pm
thanks for the heads-up, Megan!
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magpie said,
April 6, 2008 at 3:36 am
Just got my honey hooked on nutella – I will have to try these (and see if I can find the vegan kind at my Asian grocery!). I found this cool sesame spread there the other day…
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Mihl said,
April 6, 2008 at 7:36 am
Even though I haven’t tasted these cookies, I know that they are my favourites! Hazelnuts and chocolate. Yum!
Vanilla sugar is all we have over here (no extract or at least no extract that is affordable) and I sometimes use exactly the same brand as in the picture.
One think I noticed when I got introduced to “American” baked goods was how MUCH vanilla people use. We Germans seem to be much more reluctant. People here would use one pack of vanilla sugar in your recipe.
How about Switzerland?
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slayedoll said,
April 6, 2008 at 8:52 am
AHHHHHHHHH!!!!!! the food posted on your blog looks so amazing delicious!
i’m so going to be backto look atr more more more of your healthy and wholesome food! :D
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Celine said,
April 6, 2008 at 11:18 am
thank you slayedoll! I hope you’ll find something you like.
Mihl: yeah I find it’s true a bit more vanilla is used in baked goods over here as opposed to Switzerland, but I ain’t complaining. I can tell you the vanilla flavor isn’t overwhelming in this recipe. so much so that I had to freeze the leftover cookies so as not to throw myself at them. ;p
what kind of sesame spread, magpie? some sort of flavored tahini? oh now that would be good. I’m getting ideas. noooooooooo!
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jd said,
April 6, 2008 at 5:08 pm
I love that you call it hazelnoot!! it made me really happy to see. after studying in the netherlands, I always call it that, at least in my head. looks delish as always!
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Celine said,
April 6, 2008 at 6:38 pm
I had no idea you studied in the netherlands, Jess! how cool is that? I only visited this country once, and would love to move there forever. so. freaking. awesome. and flat too, a definite plus when you like biking as much as I do. ;p
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melisser said,
April 7, 2008 at 5:53 am
Ooh, I have hazelnoot pasta (Pateline) AND vanilla sugar! Hmmm.. ;)
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mel said,
April 7, 2008 at 7:36 pm
Definitely going to have to try these! Crispy-chewy cookies are the best kind!
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cat said,
April 7, 2008 at 7:53 pm
yum yum yum yum yum!!!
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Sweet Treat « have cake, will travel! said,
August 1, 2008 at 7:38 pm
[...] here is a sandwich made of flax seed crackers, leftover chestnut frosting, Pateline, and a handful frozen raspberries. proof enough that sometimes, crazy = [...]
Rachel said,
January 11, 2009 at 10:34 pm
I just made these and they’re really good, except that the batter was WAY too dry. I had to add a little bit of extra egg replacer and some water. They came out great!
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Celine said,
January 12, 2009 at 1:22 am
thanks for letting me know, Rachel!
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marika @ madcap said,
April 18, 2009 at 9:19 am
Good lord stop me from making and eating a million of these.
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