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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. 


Jen Anderson

To start, I love a weighted recipe (thank you), and the aroma of the dough was so nice! I had whole grain spelt flour and sifted it for this recipe but may try it with the whole grain next time.
What a tasty and excellent textured cookie!

Barbara Fousek

Re the comment that cup and measuring spoons have how many grams they are. Where did you get your measuring utensils. Mine, 2 sets dry measuring cups, 4 wet measuring cups and 2 sets of table spoons, have all have measurements in volume of cups, or tablespoons and millimeters.



20g is 1 tablespoon… and if you look on your cup and teaspoon measuring utensils they should have how many grams they are..
hope that helps


I made 21 cookies and 12 min was perfection. Really good cookies.

Judy Guenter

The recipe sounds like it would be delicious, but I am writing to say that the photography is outstanding! Great lighting, color tones and perhaps slightly melted chocolate? Gorgeous

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