Vegan Praline Truffle Cookies

Directions

1. Start by preparing your four Dark Chocolate Praline Truffles, carefully slicing them down the middle into two equal halves. Heating a knife with hot water can make it easier to cut down the middle of the truffle.

2. In a bowl, whisk together the flour, ground hazelnuts, baking powder, bicarbonate of soda and salt.

3. In a separate bowl, whisk together the caster sugar, soft light brown sugar, melted butter, vegetable oil, vanilla bean paste and dairy free milk of choice for a couple of minutes until fully combined.

4. Sift the dry ingredients into the wet ingredients and fold together until it resembles a smooth cookie dough texture.

5. Add in the chopped dark chocolate buttons and fold evenly through the dough.

6. Refrigerate the dough for half an hour.

7. Once chilled, weigh the cookie dough into roughly 80gram balls. The mixture makes between 7-8 cookies.

8. Press one half of a praline truffle into the middle of each cookie dough ball until it is covered completely by the dough.

9. Freeze the cookie dough balls in a sealed container for at least an hour but preferably up to three hours or overnight. (This step can be skipped if your feeling impatient but trust me freezing them results in the tastiest cookies!)

10. Preheat the oven to 180 degrees fan and place a greaseproof lined baking tray inside for 5-10minutes to heat up.

11. Place the chilled balls of cookie dough at least 2cm apart on the preheated tray, sprinkle with a pinch of sea salt and bake for 12 minutes.

12. After 12 minutes remove from the tray from the oven and give a couple of firm taps on the surface to flatten the cookies then place back in the oven for a further 4 minutes until golden and crispy round the edges.

13. Leave to cool for 10 minutes before transferring to a wire wrack to cool completely.

14. Get stuck in and enjoy!