Hazelnut & Callebaut NXT M_lk Chocolate Vegan Cookies
Makes: 11 cookies
  • Good For Me
Enjoy these Dairy-Free & Vegan Chocolate Cookies
Enjoy these Dairy-Free & Vegan Chocolate Cookies
Shelf life:
3 days
Room temperature, air tight container
Containing: 4 Components
Demonstration video<span>Hazelnut & Callebaut NXT M_lk Chocolate Vegan Cookies</span>


Ingredients: Dough

  • 95 g
    vegan butter
  • 2 g
  • 65 g
    brown sugar
  • 65 g
    raw sugar
  • 200 g
    All purpose flour
  • 6 g
    baking powder
  • 8 g
    lemon zest
  • 40 g
    Vegan egg whites
  • 40 g
  • 150 g
    Callebaut NXT M_lk Chocolate

Preparation: Dough

  • In a jug, blend the vegan 'egg whites' and water with a hand blender. Keep it aside.
  • In a stand mixer, soften the butter, raw and brown sugar with the paddle attachment.
  • Mix the sifted flour, baking powder and lemon zest in a bowl.
  • Add the dry ingredients into the butter mixture. Mix it until a sandy mixture is obtained.
  • Incorporate the vegan 'egg whites', mix until a dough forms.
  • Lastly, add the Callebaut NXT M_lk Chocolate callets.
  • Let the cookie dough rest in chiller for at least 20 minutes.
  • Divide the dough into 60g and add a sphere of hazelnut praline filling.
  • Cover the filling with cookie dough.
  • Place the cookies onto a baking tray with a silicone mat and bake them at 155C for 18 minutes approximately.


  • Bowl(s)
  • Hand blender
  • Silicone mat
  • Spatula
  • Stand Mixer
  • Paddle attachment
  • Baking tray
  • Oven

Vegan 'egg whites'

Ingredients: Vegan 'egg whites'

  • 100 g
  • 6 g
    Pea Protein
  • 0.6 g
  • 0.1 g
    xanthan gum

Preparation: Vegan 'egg whites'

  • In a jug blend all the ingredients with a hand blender.
  • Let it rest for 4 hours in the chiller.


  • Hand blender

Hazelnut Praline Filling

Ingredients: Hazelnut Praline Filling

Preparation: Hazelnut Praline Filling

  • Melt the chocolate to 45C.
  • Add the Hazelnut praline and mix.
  • Pipe the filling into semisphere silicone moulds.
  • Place the tray in the freezer, to freeze the filling.
  • Make a sphere by bonding to semispheres together. Keep them in the freezer.


  • Microwave
  • Piping Bag
  • Bowl (s)
  • Silicone mold
  • Spatula(s)
  • Trays

Coating and decorating

Ingredients: Coating and decorating

Preparation: Coating and decorating

  • Melt and temper the chocolate to 29-30C.
  • Dip half of the cookie in the chocolate.
  • Before the chocolate sets, decorate the cookie with some hazelnuts.
  • Lastly, pipe small dots of Callebaut PRA-CLAS Hazelnut Praline.

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