Warm cardamom and hazelnut butter transform these chocolate chip cookies into a delightful seasonal treat.

Hazelnut Butter and Cardamom Chocolate Chunk Cookies [Vegan, Gluten-Free]

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  • 1 flax egg (1 tablespoon ground flaxseed, plus 3 tablespoons water)
  • 1 cup coconut sugar
  • 3/4 cup hazelnut butter
  • 1/4 cup coconut oil, warmed to liquid
  • 1 teaspoon vanilla extract
  • 1 teaspoon cardamom extract (or 1 teaspoon dried cardamom)
  • 1 1/4 cups gluten-free all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup vegan chocolate chunks or chips


  1. In a small bowl, whisk together the flax seed and water.  Place the bowl in the fridge for 15 minutes. This is your flax egg.
  2. In a large bowl, mix together the sugar, hazelnut butter, coconut oil, vanilla, and flax egg, with a wooden spoon until smooth.  Then mix in the flour, soda, baking powder, and sea salt in until the mixture is smooth.  Stir in the chocolate chunks or chips.
  3. Preheat the oven to 375°F degrees.  Line a sheet pan with parchment paper.
  4. Shape the cookie dough into 2 inch balls, place on your baking sheet a few inches apart and flatten slightly with your hand.
  5. Place in the oven and bake for 2 minutes or so, until lightly browned and set.  Allow to cool completely on a wire rack.


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