Gourmet vegan cookies: hazelnuts & milk chocolate

Easy

10 Preparation time

11 Cooking time

For 40 persons

70g hazelnut paste

144g margarine

166g granulated sugar

56g light brown sugar

2g fleur de sel

10g baking soda

8g Yumgo Whole Egg replacer

48g water

298g flour

10g cocoa powder

176g milk chocolate chunks (chips)

80g hazelnuts

2g vanilla (optional)

Hazelnut and milk chocolate chunk decorations (as needed)

from Yumgo Whole Powder 84g

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Preparation

Best recipe for indulgent vegan cookies with hazelnuts and milk chocolate. Soft, easy to make, and egg-free thanks to the plant-based alternative Yumgo.

1. Add the margarine, then the sugars and mix everything together.
2. Hydrate the Yumgo powder with water, then add it to the mixture along with salt and vanilla to obtain a smooth dough.
3. Mix the flour and baking powder, then incorporate the rest of the ingredients.
4. Wrap and chill in the fridge.
5. Weigh into 100g portions and place on a baking tray lined with baking paper.
6. Bake: 11 minutes at 175°C, standard fan oven baking.

Finishing touch: a few hazelnuts and milk chocolate chunks for decoration.

Enjoy these delicious vegan cookies!

Download the recipe