Vegan Hazelnut Espresso Shortbread Cookies


I have had a love affair with hazelnuts and chocolate since I was a child and my dad let me try a spoonful of Nutella. I thought this must be healthy, it has nuts in it, I can obviously put this on everything. I decided to kind of dedicate this fabulous combo to my husband and update it, so that it is just a bit healthier than eating spoonfuls of Nutella.


My husband LOVES shortbread cookies, so in his honor here are these dangerously addictive cookies. My daughter and I also could not stop eating them.


3/4 C. All purpose flour

1/2 C. Powdered sugar

1/2 C. Hazelnuts (ground fine in a food processor)

1/2 tsp. Vanilla

1 Tbsp. Instant espresso powder dissolved in 1 Tbsp hot water

1/2 C. Vegan Butter ( I use Earth Balance)

1 C. Dark Chocolate


  1. Combine flour, sugar and hazelnuts in a large mixing bowl.
  2. Add vanilla, espresso and vegan butter, and mix with an electric mixer or a stand mixer.
  3. When fully combined and starts to form a ball, remove and place in parchment paper and plastic wrap and refrigerate for at least 2 hours.
  4. Preheat oven to 350. Roll out dough onto a floured surface to about 1/2 an inch thick. Using whatever cookie cutters you would like, cut dough and place on baking sheets lined with parchment paper.
  5. Bake for about 12 – 15 minutes. Let cool completely.
  6. Melt dark chocolate in microwave in 30 second intervals, stirring after each interval.
  7. Dip half of each cooled cookie into chocolate and place back on parchment paper. Let chocolate firm up and cool.
  8. Devour. Be happy! Have fun!



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