Vegan Milky Hazelnut and Tahini Cookies Recipe | Vegan Cookies

Name: Vegan Milky Hazelnut and Tahini Cookies Recipe | Vegan Cookies
Ingredients: 150g (5½oz/⅔ cup) refrigerator-cold vegan butter (vegan block or margarine), diced; 50g (1¾oz/3½ tbsp) tahini paste; 15g (½oz/1 tbsp) coconut oil; 130g (4½oz/⅔ cup) light muscovado sugar; 100g (3½oz/½ cup) caster (granulated) sugar; 320g (11¼oz/2½ cups minus 1 tbsp) plain (all-purpose) flour; 30g (1oz/3⅔ tbsp) spelt flour; 20g (⅔oz/3 tbsp) cornflour (cornstarch); 5g (1⅔ tsp) baking powder; 2g (⅔ tsp) salt; 65ml (2¼fl oz/4½ tbsp) plant-based milk; 160g (5¾oz) vegan milk chocolate, roughly chopped; 100g (3½oz/¾ cup) hazelnuts, roasted

thehappyfoodie.co.uk

These ultra-soft plant-based tahini cookies are studded with chunks of vegan milk chocolate and crunchy roasted hazelnuts.

View full recipe on thehappyfoodie.co.uk

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Ingredients

150g (5½oz/⅔ cup) refrigerator-cold vegan butter (vegan block or margarine), diced
50g (1¾oz/3½ tbsp) tahini paste
15g (½oz/1 tbsp) coconut oil
130g (4½oz/⅔ cup) light muscovado sugar
100g (3½oz/½ cup) caster (granulated) sugar
320g (11¼oz/2½ cups minus 1 tbsp) plain (all-purpose) flour
30g (1oz/3⅔ tbsp) spelt flour
20g (⅔oz/3 tbsp) cornflour (cornstarch)
5g (1⅔ tsp) baking powder
2g (⅔ tsp) salt
65ml (2¼fl oz/4½ tbsp) plant-based milk
160g (5¾oz) vegan milk chocolate, roughly chopped
100g (3½oz/¾ cup) hazelnuts, roasted