Vegan Chocolate-Hazelnut Pulp Cookies

  When I baked the Chocolate-Hazelnut Pulp cookies, I had only one complaint — too buttery. But how could I replace softened butter? It had to be creamed with the sugar. When, by chance more than choice, I juiced watermelon and pineapple only, I knew I had to try the creamy pulp as the substitute.

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!)


  1. Preheat oven to 375 F
  2. In a medium bowl, combine flour, baking soda, baking powder, salt and ground flax. Set aside
  3. 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. 
  4. Spoon the dough onto the cookie sheet. Dough should be roughly the size of a tablespoon. 
  5. 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. 



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