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Vegan Hazelnut Chocolate Cookie 2.0

We published our first version of this recipe back in the fall. We've since improved on this customer favourite, and we like the changes quite a lot. 

Vegan Hazelnut Chocolate Cookie 2.0
200g Flourist Sifted Spelt Flour
5g Baking Soda
4g Salt
110g Tahini
132g Maple Syrup
53g Olive Oil
4g Vanilla Extract
100g Chopped Hazelnuts
125g Chopped Chocolate

Preheat oven to 350°F. Combine wets together in a mixer and mix with the paddle attachment until combined. Combine flour, baking soda, and salt in a separate bowl and whisk together. Add to the mixer and mix until just combined. Add the chopped hazelnuts and chopped chocolate and mix until incorporated.

Scoop onto parchment lined baking sheets and flatten slightly. Top with maldon salt and bake for 10-12 minutes, until edges are golden, rotating trays halfway through the bake. 



Terrific recipe! Made them with your sifted red spring (what an amazing flour!) since I don’t currently have spelt. Do you use roasted or raw tahini?


Hi Kathleen! The cookies in the picture were baked at our bakery location in an industrial convection oven which tends to get more colour than a home oven. If you have an option to bake with convection in your home oven that would help the colour!


Hi NB! You can definitely make this recipe by hand without a mixture! Don’t be afraid to knead the cookie dough a bit to make sure that it is fully hydrated and combined!

Kathleen Harrigan

Taste is ok. But (color) is not nearly as attractive as yours (even with an extended cooking time). I followed the recipe and used Flourist sifted spelt flour. Could it be cookie size? What size are your cookies? I made mine on the large size (1/4 cup ice cream scoop because of the chunky nature). This yielded 11 cookies.

Do you have any suggestions?


Can I make this without a mixer?

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