I don’t think there is anything more classic than a good old chocolate chip cookie. And no one loves a good chocolate chip cookie more than I do. But lately, I’ve been noticing this “problem” I’ve been having. I can’t stand the taste or smell of eggs - even when it’s baked, or especially baked.
You think I’m making this up, but it is 100% true.
Perhaps my tastebuds really have shifted since we’ve been on the journey to more healthy eating and living. I actually can’t even remember when the last time eggs were in my refrigerator. It’s been that long.
The other day, I was craving chocolate chip cookies something fierce. I ended up baking these and made way too many. 42 to be exact. Which is much more than I can eat alone. Thankfully, my husband has a whole office full of people to share with, so I sent a large container with him to work. I low-key felt like a mom sending sweet treats to school for a birthday. It was funny.
The best part about these is that there are no funky ingredients. I don’t have to make an egg replacer or figure out where to buy one at. It just uses every day ingredients that I can find in my fridge and pantry on most days.
Now, you can switch out the hazelnuts if you want to and just have chocolate chips, but I personally love the crunch of a good hazelnut. And, honestly, I have hazelnuts to spare - there are so many in my freezer that I don’t know what to do with all of them! (Hint: I made Nutella with some of them, and you can find the recipe in my pantry favorites ebook!)
Hazelnut Chocolate Chip Cookies
What You Need:
1/2 cup vegan butter, melted
1/4 cup coconut oil, melted
3/4 cup organic cane sugar
3/4 cup brown sugar
1/2 cup unsweetened apple sauce
2 tsp vanilla
2 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup hazelnuts, chopped*
1/2 cup vegan chocolate chips*
*If you choose not to use hazelnuts, just use 1 cup of the chocolate chips instead
What to Do:
1) Preheat the oven to 350º F and prepare a cookie sheet with parchment paper
2) In a large bowl, mix the sugars, oil, butter, applesauce, and vanilla together
3) In a separate bowl, mix together dry ingredients
4) Add the dry ingredients to the wet ingredients
5) Fold in the chocolate chips and hazelnuts
6) Chill the dough for 10 minutes
7) Scoop up TBSP sizes of the cookies and place on prepared cookie sheet.
8) Bake for 13-14 minutes, until golden brown
I seriously can’t stop eating these, so I need to share!
