Vegan Hazelnut Slice & Bake Cookies

Quick and easy vegan hazelnut cookies recipe! If you love chocolate and hazelnuts, those vegan slice and bake cookies are your best friend!

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Prep Time :30

Cook Time :12

Chill Time :1

Total Time :1 42

Servings : 30 Cookies

Calories : 91kcal

Mix vegan butter and sugar for one minute in a bowl using a stand or hand mixer.
Add the flour, hazelnuts, and salt and mix for another minute until it resembles coarse breadcrumbs.
Use your hands to knead the crumbly mixture into a smooth dough and form into one or two ropes. Wrap them with plastic wrap and refrigerate for one hour. *see notes
Preheat your oven to 355°F/180°C.
Take the logs out of the refrigerator, cut them into ½ inch (1cm) slices using a sharp knife, and transfer them on a with parchment paper lined baking sheet.
Bake for 12-14 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool completely on the baking sheet.

Melt the chocolate chips over a water bath or in the microwave.
Dip each cookie halfway into the melted chocolate and place on a cooling rack or on parchment paper until the chocolate has hardened. You can speed up this process by placing them in the fridge.

Cooling Time: If you are in a hurry, chill the dough for 15 minutes in the freezer instead of 1 hour in the refrigerator. Chilled dough is much easier to slice.

Store them in an airtight container at room temperature.
Keeps fresh for 3 days.
Make-Ahead: You can store the cookie dough logs for up to a few days in the refrigerator or freezer. If stored in the freezer, let them thaw for a while in the refrigerator and then continue with step 4.
Sugar: Unrefined natural cane sugar is much healthier and contains more nutrients than refined cane sugar. It also gives the cookies a decent caramel note. It can be substituted with brown sugar.
Hazelnuts: You can either use hazelnut meal or whole hazelnuts. If you use whole hazelnuts, roast them for 5 minutes in a skillet and coarsely chop or pulse in a blender.