Step 1

Preheat your oven to 180C.

Step 2

Combine 3 Tbsp flaxseed with 5 Tbsp water in a small bowl and set aside in the meantime.

Step 3

Use the time to shred your chocolate (unless you’re using ready-made sprinkles) and combine it with the flour, baking powder, ground hazelnuts and cacao powder.

Step 4

In a separate bowl whisk the soft vegan butter with the coconut sugar and flax “egg”, then gently pour this wet mix into the dry ingredients and combine.

Step 5

Use 2 teaspoons to portion the cookies onto a non-stick baking parchment, leaving at least 1-1.5 inches in between the cookies as they can drastically expand during the baking process.

Step 6

Don’t worry about the shape of the cookies too much, they will mostly flatten out during the baking time, but if you want to ensure you get neat cookies, simply roll each cookie dough portion in your hand to neaten it.

Step 7

Bake in the middle of your oven for 12-15 minutes, then remove from the oven and let them cool down completely before removing them from the parchment.

Step 8

Enjoy & share with friends and family!