These delicious indulgent chocolate chip cookies made using up the leftover nut pulp from making homemade hazelnut and sunflower seed milk (although you could switch for hazelnut flour if you don't want to make the milk first!). They're vegan and gluten-free and are a breeze to make!
In an effort to stop spending ridiculous amounts of money on nut milks at the shops, I’ve started to make my own nut milks instead. This morning I made a delightful hazelnut and sunflower seed milk (see here for the recipe) and, because I love hazelnuts and hate waste, I decided to try making some cookies with the leftover nut and seed pulp. The result was an incredibly moreish snack with my morning coffee! I even feel a teensy bit virtuous eating my cookies knowing that I’m helping to avoid waste (ha ha!). The children came home from school and devoured the rest, so I guess that was a hit! So now to experiment with other nut milks and corresponding nut pulp recipes…
Don't worry, if you haven’t made your own nut milk and so don’t have any nut pulp to use, you could substitute the pulp with hazelnut flour or almond flour. They will be just as tasty - but probably less economical!
If you have a good food processor, you could even make hazelnut flour (or any mixture of nuts and seeds) by whizzing the nuts in the food processor until it becomes a fine flour. (Be careful not to overmix as it will then start to clump together and become hazelnut butter instead!). It might need a little less cooking time because the mixture won't be as wet.
If you prefer other nuts, why not try out these 15 minute peanut butter cookies that are also super easy!
These cookies start off with 15 minutes at 180°C and then have 20 minutes at a cooler temperature of 160°C to make sure they are well cooked throughout. I would check on the cookies 10 minutes before the full cooking time just in case they have cooked quicker than expected (all ovens vary slightly). If they are deep golden brown and bouncy as opposed to just soft, then take them out early.
Recipe Card 📖
Hazelnut and Sunflower Seed Chocolate Chip Cookies
- 1 tbsp ground flax seeds (linseeds)
- 2 tbsp water
- 70 g coconut oil
- ½ tsp vanilla extract
- 60 g caster sugar
- 40 g dark muscovado sugar
- 200 g hazelnut and sunflower seed pulp (or substitute hazelnut or almond flour)
- 50 g brown rice flour
- ⅐ tsp baking powder
- ¼ tsp salt
- 50 g chocolate chips
- Set the oven to 180°C (160°C Fan) and line a baking tray with baking paper.
- Mix the flax seeds with the water then set aside for 10 minutes to allow the mixture to go gloopy.
- Once the flax seed mixture has gone gloopy, beat it together with the coconut oil and vanilla extract in a stand mixer for 2 minutes until thick.
- Add the caster sugar and rapadura and continue beating for 2 more minutes.
- Add the nut pulp, brown rice flour, salt, baking powder and chocolate chips and beat on a medium speed until just mixed through (about 30 seconds).
- Spoon dollops of the mixture (about 1 tbsp for each dollop) onto the lined baking tray.
- Put the tray into the oven and bake for 15 minutes @ 180°C (160°C Fan).
- Then turn the temperature down to 160°C (140°C Fan) and bake for 20 minutes more, until browned.
- Remove from the oven and put onto a wire rack to cool.
- If you do not have leftover nut pulp, you could substitute with hazelnut flour or the more widely available almond flour. See the blog post to get tips for making hazelnut flour.
- Check the cookies 10 minutes before the full cooking time to see if they are deep golden brown and, if they are, take them out early.
If you like this recipe, you may like these other delicious vegan and gluten-free baking recipes too:
I’d love to know how you get on with this recipe. Let me know what you think in the comments section below and please give it a star rating too! Thank you!