While we make our own hazelnut butter for these cookies at the Mill + Bakery, you can buy your own or substitute any other nut butter you like here. Depending on the consistency of your nut butter, you may need to add more olive oil to your cookie recipe in order to achieve a cookie that is easy to scoop without crumbling. 

Vegan Hazelnut Chocolate Cookies
250g Flourist Sifted Spelt Flour
6g baking soda
5g salt
290g hazelnut butter
110g tahini
165g maple syrup
75g olive oil
5g vanilla extract
125g chopped hazelnuts
170g chopped chocolate

Preheat oven to 350°F. Combine all the dry ingredients together and whisk to combine. Combine chopped hazelnuts and chopped chocolate together in a separate bowl. Combine hazelnut butter, tahini, maple syrup, olive oil, and vanilla together in the bowl of a stand-up mixer and mix with the paddle attachment to combine. Add the dries and mix until the batter starts to come together before adding the chopped hazelnuts and chocolate. Mix until fully combined. If batter seems dry and crumbly, add more olive oil as needed for it to come together. 

Line sheet trays with parchment paper and scoop cookies using a cookie scoop. Press down slightly to flatten and top with Maldon salt if desired. 

Bake for 15-20 minutes, until edges are nice and golden, rotating halfway through. Recipe yields about 15 cookies.