Name: Chocolate Hazelnut Delight Cookies
Prep time: 10 min
Cook time: 10 min
Ingredients: ¾ cup 75 g nondairy butter; ½ cup 96 g Sucanat; 1 teaspoon pure vanilla extract; 1 teaspoon pure hazelnut extract; 1 teaspoon pure chocolate extract; 1 cup 120 g whole wheat pastry flour; ¼ teaspoon fine sea salt; ¼ teaspoon baking powder; 3 tablespoons 26 g hazelnuts, halved; ¼ cup 44 g nondairy semisweet chocolate chips; 2 teaspoons plain soy or other nondairy milk

Preheat the oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.
Stir in the vanilla, hazelnut, and chocolate extracts.
Add the flour, salt, and baking powder to the mixture and beat until well combined, scraping the sides of the bowl once during the process.
Add the hazelnuts and chocolate chips, mixing with the electric mixer.
Gradually add the soy milk until the dough is moist enough to stick together when pinched.
Divide the dough into 12 equal portions, about 1½ tablespoons (32 g) each.
Place on the prepared baking sheet, about 1 inch (2.
5 cm) apart.
Flatten the dough slightly as it won’t spread much during baking.
Bake for 10 minutes, or until the edges are golden brown.
Let cool for a few minutes before transferring to a wire rack to cool completely.

Chocolate Hazelnut Delight Cookies

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