Vegan hazelnut cookies are a delicious crunchy snack.
The key to this recipe is shortcrust pastry with olive oil. Olive oil shortcrust pastry is not all the same. According to the ingredients used, and their method of processing, it is possible to make cookies with a soft or crunchy interior. Unlike traditional shortcrust pastry, olive oil shortcrust pastry does not require rest in the fridge. The dough is easy to knead and is recommended for those not very familiar with pastry dough.
These vegan hazelnut cookies are crunchy and so rich in energy and benefits, due to high quality ingredients such as hazelnut flour and cocoa. The hazelnut flour (which you can obtain also by blending the toasted hazelnuts) is the key to a unique flavor and aroma. It has the typical properties of shell nuts. Rich in so-called “good” fatty acids, monounsaturated and polyunsaturated; vitamins (in particular vitamin E, a very powerful antioxidant).
Cocoa is a food rich in proteins, vitamin B and serotonin, with an antioxidant and anti-depressant action. It contains proteins, lipids, carbohydrates, B-group vitamins. Cocoa antioxidants help fight the action of free radicals, while theobromine and caffeine, present in it, help maintain concentration. Serotonin and tyramine help against depression and anxiety.
250 g (9 oz) hazelnut flour, toasted
100 g (3 ½ oz) ground stone Farro flour
1 tsp organic baking powder
1 tbsp raw cocoa powder
80 g (3 oz) coconut sugar
100 ml (3 fl ½ oz) mild extra virgin olive oil
The juice of 2 oranges
80 g (3 oz) hazelnut and chocolate spread, palm oil free
- In a bowl, pour all the ingredients in the order indicated and mix until a compact mixture is formed.
- Take small portions and create balls.
- Cover each cookie with a small portion of hazelnut spread and bake for 15 minutes, at 180° C (350 ° F / Gas 4).