Vegan Salted Double Chocolate Hazelnut Rye Cookies
Author: 
Recipe type: Vegan, Cookies, Dessert, Snacks
Serves: 18 to 20 cookies
 
Ingredients
  • 1 tbsp ground chia seeds + 3 tbsp water
  • ⅔ cup vegan margarine*
  • ⅓ cup coconut sugar
  • ⅓ cup organic cane sugar
  • 1 tsp pure vanilla extract
  • ½ tsp sea salt
  • 1¼ cup oat flour**
  • ½ cup rye flour
  • ⅓ cup cocoa powder
  • 1 tsp baking soda
  • ½ cup roasted hazelnuts, chopped***
  • ½ cup chopped dark chocolate
  • Maldon salt, for topping
Instructions
  1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
  2. In a small bowl, make the chia egg by mixing the ground chia seeds and water. Allow it to gel before using.
  3. In a stand mixer fitted with a paddle attachment, cream the margarine and coconut sugar until light and fluffy.
  4. Add the vanilla, sea salt, and chia egg and mix until evenly combined.
  5. Add the oat flour, rye flour, cocoa powder, and baking soda and mix until a dough forms.
  6. Add the hazelnuts and chocolate and mix until incorporated.
  7. Using a cookie scoop, roll dough into balls and arrange evenly on prepared cookie sheets. Leave about 1 or 2 inches between each ball. Flatten each ball to about ¾ inch thick and sprinkle a bit of Maldon salt on top.
  8. Bake in preheated oven for 13 to 15 minutes. Cool for at least 10 minutes before eating.
Notes
*I recommend using Becel's vegan margarine
**To make oat flour, grind 1¼ cups quick oats in a coffee grinder until very fine
***Roast raw whole hazelnut kernels at 275°F for 15 to 20 minutes until light golden brown and fragrant
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-salted-double-chocolate-hazelnut-rye-cookies/