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Eggless Hazelnut Coffee Cookies

"Explore the Vegetarian Chef in YOU!"

Hazelnuts and Coffee! Mmm these eggless hazelnut coffee cookies are a perfect accompaniment to sorbet, or ice cream and are superb with fresh berries. You’ll want to bake these often in your vegetarian kitchen.

Preheat Oven to 350º - Makes about 4 dozen cookies.


  • ½ Cup Honey
  • ½ Cup Organic Vegan Sugar
  • ½ Cup Tahini
  • 2 Tbsp Instant Espresso
  • 1 tsp Frontier Vanilla Extract
  • 2 Tbsp Ener-G Egg Replacer
  • 1 Cup Unbleached White Flour
  • ½ tsp Sea Salt
  • 1 Cups Hazelnut Meal
  • 1 Tbsp Maple Sugar
  • ½ Cup Hazelnut Meal

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Use a Silicone Baking Sheet or line cookie sheet with Parchment Paper. Sift dry ingredients together. Combine wet ingredients together with flavorings and add the rest of the ingredients reserving ½ Cup Hazelnut Meal and Maple Sugar for the coating. Mix all together until a soft dough is formed. Mix together the Maple Sugar and Hazelnut mixture; roll teaspoonful of cookie dough in it and place onto the Parchment Paper on a cookie sheet about an inch apart. Bake at 350º until golden about 6 – minutes; rotate cookie sheet bake for 5 -7 more minutes until the cookies are lightly golden around the edge. Cool on parchment paper on a wire rack. Remove to storage in an airtight cookie jar or tin or serve immediately with Sorbet, Ice Cream or fresh Fruit.
Recipes by Chef Bette

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