These enticing chocolate nut cookies are easy, vegan, and made for sharing. Combine toasted hazelnuts, cocoa powder, and dates for a next-level cookie that is great for the holidays or a cozy night at home.
Recipe yields 20 servings
Preheat the oven to 350° and line a baking sheet with parchment paper.
In a small bowl, combine the flaxseed and 6 tablespoons of the water. Let sit for 5 minutes to thicken.
In a food processor, combine the dates, vanilla, the remaining 2 tablespoons water and the flax mixture and grind to a paste. Set aside.
Spread the chopped hazelnuts in a single layer onto a baking sheet.
In a large mixing bowl, combine the ground hazelnuts, date paste, salt, and cacao powder and mix until a thick paste is formed. Roll the dough into 20 balls and arrange on top of the nuts on the baking sheet. Press each dough ball into the chopped hazelnuts to coat.
Transfer the cookies to the parchment-lined baking sheet. Bake for 10 minutes.
Remove from the oven and let the cookies cool for 10 minutes on the baking sheet. Transfer with a spatula to a wire rack to cool completely. Serve when completely cooled. Cookies keep in an air-tight container for up to 1 week.