Only two sleeps left!
Can you believe it? There’s no better way to celebrate Christmas than with festive nutmeg cookies filled with chocolate chips and hazelnuts!
Nutmeg is one of my favourite spices and I like to add it to almost everything at this time of year. Freshly grated nutmeg has an incredible fragrance and, along with cinnamon and allspice, it instantly evokes the flavours of the season. If you don’t have whole nutmeg, ground nutmeg works well too and is widely available.
These nutmeg cookies are made even better by being studded with chocolate chips and chopped hazelnuts. It’s the holidays — treat yourself. Enjoy them now; next week many of us will be leaning toward salads and lighter meals.
This will likely be my final Christmas recipe for the year. I’m taking some time off, and by the time I return the festive season will be over — so let’s enjoy it while it lasts. Share good food and company with friends and family, and don’t forget the cookies.
Like my Vegan Florentine Biscuits or Cranberry and Amaretto Biscotti, these cookies make a lovely gift for food lovers and cookie fans.
Merry Christmas!!!
📖 Recipe
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Nutmeg Chocolate and Hazelnut Cookies
Ingredients
- 120 g dairy- free butter
- 300 g plain flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 150 g brown sugar
- 60 ml almond milk or any other non- dairy milk
- 1 tablespoon vanilla extract
- ½ teaspoon freshly grated nutmeg
- 30 g chocolate chips non- dairy if vegan
- 30 g hazelnuts roughly chopped
Instructions
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Melt the butter in a small saucepan and set aside to cool.
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In a medium bowl, whisk together the flour, baking soda and salt.
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Combine the brown sugar with the melted butter, then stir in the milk, vanilla and nutmeg until evenly mixed.
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Gradually add the flour mixture to the wet ingredients, mixing well. Fold in the chocolate chips and chopped hazelnuts.
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Chill the dough for at least 2–3 hours.
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Preheat the oven to 190°C (375°F).
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Line a baking tray with parchment. Using your hands, form rough balls from the dough — about 24 in total — and place them on the tray, leaving space for spreading. Bake for 8–10 minutes, or until golden. Remove from the oven and transfer to a cooling rack.
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Allow to cool for a few minutes, then enjoy.
Please note that all my recipes are developed and tested using metric measurements (grams). I recommend digital scales for accurate results. Conversions to US customary units are provided but have not been personally tested.
Notes
