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Who doesn’t like a choc Chip Cookie? these won’t disappoint, crunchy on the outside and slightly chewy in the middle. warming cinnamon, bitter dark chocolate a nutty crunchy hazelnuts.

  • Serves:yield approx 18
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2 cups spelt flour
1 tsp salt
1 tsp baking powder
2 tsp corn flour
1 tsp ground cinnamon
¼ cup plus 2 tbsp. almond milk, or any other non-dairy
¾ cup vegan butter, from a tub or stork for biscuits and pastry
1 cup soft brown sugar
¼ cup caster sugar
2 tsp vanilla extract
120g dark choc chips
80g toasted blanched hazelnuts roughly chopped


Preheat the oven to 180°C

Line 2-3 baking trays with parchment.

Combine all the dry ingredients except the chocolate and hazelnuts in a bowl.

In a large mixing bowl, beat either with a hand whisk or in a food mixer with the paddle attachment, the ‘butter’, sugar, vanilla, and milk. Beat until well combined, it may split a little, but it will come back together once the flour is added.

Add in the flour in two halves until combined fully.

Take a large spoon and fold in the chocolate and the hazelnuts.

Taking a medium scoop, place balls onto your baking sheet, and place in the hot oven for 9-11 minutes.
Do not overcook or they will dry out once cooled, it is better to slightly under cook them than over.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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