Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, light
- 1 tsp vanilla extract
- 3/4 cup peeled hazelnuts, chopped
- dairy-free chocolate chips or spread, dark or semi-sweet
Instructions
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- In another bowl, beat together unsalted butter, granulated sugar, and brown sugar until fluffy.
- Add vanilla extract to the butter and sugar mixture and mix until blended.
- Gradually add the dry mixture into the wet mixture while mixing on low speed until combined.
- Fold in chopped peeled hazelnuts into your dough.
- Scoop tablespoon-sized balls onto the prepared baking sheets spaced about two inches apart.
- Press down gently in the center of each cookie ball to create an indentation.
- Bake in the preheated oven for about 10-12 minutes until set but still soft.
- Allow cookies to cool slightly before filling each thumbprint with dairy-free chocolate chips or spread while they’re still warm.
- Garnish with additional chopped hazelnuts if desired and serve immediately.
Notes
Store cookies in an airtight container.
Reheat for a few seconds in microwave.
Serve with a glass of milk.
Chill dough for easier handling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg