For all you hazelnut chocolate lovers out there!
- 3.5 oz (100g) hazelnut chocolate spread
- 1/2 cup (120g) coconut yogurt
- 1/4 cup (60ml) almond milk
- 1/2 cup (120g) maple syrup
- 1/2 cup (120g) coconut sugar
- 4.5 oz (130g) vegan chocolate protein powder
- 1 cup (130g) gluten-free all-purpose flour
- 1/3 cup (40g) cocoa powder
- 2.1 oz (60g) chocolate, chopped
- 3.2 oz (90g) butter
- 2.6 oz (75g) hazelnut chocolate spread
- 0.7 oz (20g) powdered sugar
- 0.9 oz (25g) vegan chocolate protein powder
- 0.4 oz (10g) cocoa powder
- Melted chocolate
- Crushed hazelnuts
- Preheat the oven to 325 degrees Fahrenheit and line a baking tray with parchment paper.
- In a medium bowl, mix together the hazelnut chocolate spread, yogurt, milk, syrup, and sugar until smooth with no lumps.
- Add the protein powder, flour, and cocoa powder to the mixture, stirring until a thick batter forms. Fold in the chopped chocolate.
- Divide the dough into 10-12 balls, place them on the prepared tray, and shape them to your desired size and thickness. They'll only spread a bit.
- Bake for 10-15 minutes, then allow them to cool.
- For the frosting, beat together the butter and hazelnut spread in a medium bowl until combined. Add the sifted sugar, protein powder, and cocoa powder, beating until light and fluffy.
- Spread or pipe the frosting onto each cookie, top them with melted chocolate and crushed hazelnuts, and indulge in hazelnut chocolate heaven! 🍪🍫
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