Chocolate Hazelnut Crackles
Adding some roasted hazelnuts and a little coffee to these traditional favorites makes these treats hard to resist!
| Servings | Prep Time |
| 4dozen | 20minutes |
| Cook Time |
| 12minutes per pan |
|
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Ingredients
- 1cup vegan chocolate chips
- 1 1/4cups all purpose flour
- 1/2cup cocoa powder
- 2 teaspoons baking powder
- 1/4teaspoon salt
- 1/2cup vegan butter
- 1 1/2cups brown sugar
- 2 flax “eggs”2 Tablespoons ground flax seed soaked in 6 Tablespoons warm water
- 1/2cup roasted hazelnutschopped finely
- 11/2teaspoons real vanilla extract
- 1/3cup strong coffee
- granulated sugarin a small bowl full to roll the cookie dough balls in first.
- icing sugarin a small bowl full to roll the cookie dough balls in second.
Instructions
- Preheat oven to 350 degrees F.
- Melt chocolate chips carefully in a microwave, 30 seconds at a time and stir after each warming.
- Sift together the flour, cocoa, baking powder and salt.
- In a large mixing bowl, beat butter and sugar until fluffy. Add “eggs” and vanilla and then the melted chocolate.
- Now add your dry ingredients and the coffee. Mix gently and then stir in your roasted, finely chopped hazelnuts.
- Cover your dough and refrigerate until firm, about 2 hours. This makes it much easier to roll!
- Once chilled, you can roll your dough into 1 inch balls and dip each ball first into granulated sugar and then into icing sugar. Be sure to coat thoroughly.
- Place on a parchment-lined cookie sheet with space to spread. Let bake for 12 minutes or until edges are crisp but middle still seems soft. This makes for a chewier center!
- Let cool on wire racks, if you want, but they are great warm from the oven! Enjoy!
Recipe Notes
