I couldn’t be happier with the results! Chewy and chocolatey, I’m so pleased to have another amazing vegan cookie recipe!
Yield ~ 36 cookies
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1-2 tbsp ground flax (optional)
- 1/2 cup chocolate hazelnut spread (generic works great!)
- 1/2 cup + 1/4 cup watermelon-pineapple pulp (or any fruit-based pulp that’s creamy)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2-3/4 cup chopped hazelnuts (I actually used walnuts, but doesn’t it make more sense to use hazelnuts? If you have the means, go for it!)
- Preheat oven to 375 F
- In a medium bowl, combine flour, baking soda, baking powder, salt and ground flax. Set aside
- In another bowl, place chocolate hazelnut spread, 1/2 cup juice pulp, and sugar. Using a hand mixer, cream the ingredients together. Add 1/4 cup juice pulp and vanilla. Blend. Stir in dry ingredients until combined. Add chocolate chips and nuts. Mix until incorporated.
- Spoon the dough onto the cookie sheet. Dough should be roughly the size of a tablespoon.
- Bake for 8-10 minutes
If you’d like to retain some of the butter taste from the original recipe, just go half-and-half with the pulp and butter. I took these cookies into work, and my co-workers loved it. One of them told me she wouldn’t have guessed they were vegan.