Christmas season's around the corner - time for some delicious chocolate cookies!

The roasted hazelnuts add this special aroma that goes so perfectly well with the chocolate flavor.

Your whole family will love them - from your kids to your parents!

Here's how to bake them!

Recipe Author

This recipe is from plant-based chef Diana Kronenberg.

You can learn more about her on "Krodi Plant-Based Cooking"

Instagram: @krodi_plant_based_cooking

Website: https://krodi.de/

Watch the full recipe on YouTube

Ingredients

100 g (3.5 oz) plant-based butter (room temperature)

150 g (5.3 oz) mascobado sugar (or any other)

170 g (5.9 oz) flour (all purpose, 630 spelt or 405 wheat)

50 g (1.76 oz) plant-based milk (room temperature)

6 g (0.21 oz) salt

2 g (0.07 oz) baking powder

15 g (0.53 oz) cocoa powder unsweetened

150 g (5.3 oz) chocolate chips (or chopped dark chocolate)

80 g (2.8 oz) hazelnuts (or macadamia)

Instructions

1. Roast the hazelnuts in the oven at 180 °C (350 °F) for around 10-15 minutes. Let them cool down.
2. Mix the butter and sugar with a hand mixer until you have a creamy texture. Then add the milk and continue mixing.
3. Add all other ingredients and carefully combine everything with a spatula. Make sure not to overmix the batter.
4. Take an ice cream spoon and portion cookies on two baking trays. Make sure that you have enough space in between. Store the trays in the freezer for approx. 10 minutes (or in the fridge for 20 minutes)
5. Preheat the oven to 180 °C (350 °F) top and bottom heat and bake cookies for 15-17 minutes.