Vegetarian nougat cookies with hazelnut butter and cocoa

Vegetarian nougat cookies made with spelt flour, hazelnut butter, butter, cocoa and coconut sugar, with a hazelnut on top. Desserts for the cookie tin, 210 kcal per three cookies.

At a glance

• Serves 12
• Prep time: 70 min
• Cooking time: 11 min
• Total time: 81 min
• Calories: 210 kcal per serving
• Protein: 5 g
• Fat: 13 g
• Carbs: 22 g

Ingredients

• 220g spelt flour
• 80g hazelnut butter
• 80g butter
• 80g coconut sugar
• 1 egg
• 40g hazelnuts
• 15g cocoa powder
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: oven · baking tray

1. Beat the room-temperature butter, hazelnut butter, coconut sugar and vanilla extract until creamy, then stir in the egg.
2. Mix the spelt flour, cocoa and salt and quickly knead it in. Chill the dough for 40 minutes.
3. Shape 36 balls, place them on a baking tray lined with baking paper and press a hazelnut into each one.
4. Bake the cookies in a preheated oven at 175 °C (155 °C fan) for 9 to 11 minutes.
5. Leave them to firm up on the tray for 5 minutes, then cool on a wire rack.

Good to know

These cookies taste of nut nougat, just without the jar from the supermarket. Hazelnut butter and cocoa make the dough short and dark.

Swaps

Hazelnut butter → almond butter. Butter → coconut oil. Coconut sugar → maple sugar. Spelt flour → plain flour.

Cooking tips

Stir the hazelnut butter well first, as the oil separates on top. The cookies are still soft after baking and firm up as they cool.

Storage

Keeps for 3 weeks in a tin.

Allergens

Contains gluten (spelt), hazelnuts, milk (butter) and egg; suitable for children.