Vegan Treats for Two: Mr. Wing-It's Chocolate Chip and Hazelnut Cookies

You may have seen these cookies yesterday if you follow me on Instagram...

I'm only sharing these because they are Mr. Wing-It's favorite chocolate chip cookies. They are loaded with chunky chocolate and hazelnuts and they have a slight chewiness going on. I think they're OK, but I'm more of a puffy chocolate chip cookie kind of person. Or a Coconut Oil Shortbread type of person. Mr. Wing-It loses his composure and makes nomnomnom noises when he eats these. I could take them or leave them and I'll usually eat one and let Mr. Wing-It have the other three. They're only little cookies!

Right, now that I've tried to deter you from ever making these, let's carry on with the recipe! :)

Mr. Wing-It's Chocolate Chip and Hazelnut Cookies 

Makes 4 small cookies

5 g all purpose flour (plus more later)
15 g white sugar
15 g brown sugar
20 g vegetable oil or melted coconut oil (at room temperature)
10 g vegan milk
1/2 tsp vanilla extract
30 g all purpose flour
1/8 tsp salt
1/4 tsp baking powder
40 g semi-sweet chocolate chips
20 g chopped hazelnuts

1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. Preheat the oven to 350 degrees F (175 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety.*

2. In a small bowl combine the 5 grams of flour, white sugar, brown sugar, oil, milk, and vanilla extract and use a mini whisk to whisk until smooth. Let that mixture rest for five minutes and whisk it again until it becomes creamy and almost like a caramel. It will take about 30 seconds of vigorous whisking.

3. Add the rest of the flour, salt, baking powder, chocolate chips, and hazelnuts and use a spoon to stir until just combined. Try to only stir it until all the ingredients are incorporated. Too much stirring will make these cookies too tough and chewy. The dough should be firm but not dry and crumbly. If it's too dry you can add a tiny bit more water. And if the dough is too soft and sticky you can add a bit more flour, always trying not to overwork the dough.

4. Divide the dough into six parts and then roll each piece between your hands to shape each piece into a ball. Place each ball of cookie dough onto the parchment paper and flatten the tops only slightly.

5. Bake for six minutes, then rotate the cookie sheet and bake for four or five more minutes or until the cookies look golden brown. The Cuisinart TOB-60 doesn't get these toasty on top, so you'll  need to change the oven setting to BROIL (still at 350, no higher!) for the last three or four minutes. You may need to experiment if you have a different oven, but always watch it closely or the parchment paper might burn!

6. Transfer the cookies to a cooling rack and let them cool down a bit before digging in!

IMPORTANT: I bake these in my toaster oven. Most parchment papers come with a warning that says something like "not for use in toaster ovens", because parchment paper is flammable and the heating elements inside toaster ovens could potentially start a fire. The instruction manual/recipe booklet that came with my toaster oven calls for the use of parchment paper in some of the recipes, therefore I have assumed that it's safe to use parchment paper in my toaster oven, but you should do your own research and decide for yourself if you think it will be safe for you to use parchment paper in your little oven. If you can't find the info in your manual, contact the manufacturer and ask them if it is safe to use parchment paper in your toaster oven!


. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons.

. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.

Well, there they are. If I'm going to eat a chocolate-hazelnut cookie, I'd rather go for these old Chocolate-Hazelnut Thumbprint Cookies. *shrugs*

Only one more day of Vegan MoFo left! Tomorrow I will share my favorite treat. It will be 'stremely simple because I have simpleton taste buds who like very simple flavors. Can you guess what it's going to be?


  1. Love the inclusion of hazelnuts! As for tomorrow's simpler recipe... would a sugar cookie qualify?

    1. Good guess! But tomorrow's treat will involve chocolate, and then some more chocolate, and then a little bit more chocolate. And a pinch of chocolate! :D

  2. Hazelnut sounds like a good addition. I am terrible at guessing. You mentioned chocolate. So.. chocolate something. Cookies? Cupcakes? Brownies? I shall see.

  3. Oh my goodness. I’m making nomnomnom noises and I’m not even eating these! They look SO good!

  4. Nomnomnom is right! Incredibly scrumptious looking and heavenly tasting, I’ll bet.

    1. Nomnomnomnom! I thought I heard someone making nomnomnom noises! :D

  5. Our gentlemen friends have the same taste in cookies ;) I love that I can make him his own modest batch! My favourite cookie is dense with seeds and oats. I haven't cracked how this one particular coffee shop makes their magical vegan cookies and they're sadly not forthcoming with the recipe :0

    1. There's only one thing to do. Infiltrate their kitchens by posing as a new employee and sneakily take a peek at their recipe. Or pose as a health and safety inspector! You're going to need a fake nose and mustache, of course. That's a vital piece of spying equipment there! :D


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