Only two sleeps left!
Can you believe it? What better way to celebrate the holidays than with festive nutmeg cookies filled with chocolate chips and chopped hazelnuts! These cookies bring a warm, aromatic spice to every bite — nutmeg really does smell and taste like Christmas. If you can’t get whole nutmeg, ground nutmeg works well too and is widely available.
Nutmeg is one of my favourite spices and I find myself adding it to almost everything at this time of year. Freshly grated nutmeg has an incredible fragrance that transforms simple baking into something special. Paired with cinnamon and allspice, it becomes an essential ingredient for festive baking.
These cookies are crisp at the edges and remain soft and chewy in the center. To make them even more indulgent, I stuff the dough with chocolate chips and roughly chopped hazelnuts — a combination that balances sweet, nutty and warming spice. After a few more festive treats, next week we’ll probably be back to salads and fresh juices, so enjoy these while you can.
This is likely my final Christmas recipe for the year — time to take a break. When I return with new recipes, the holidays will be behind us, so let’s savour the season: good food, time with family and friends, and of course, lots of cookies.
Like my Vegan Florentine Biscuits or Cranberry and Amaretto Biscotti, these nutmeg cookies make a lovely homemade gift for food lovers and cookie fans alike. Package them in a simple box or a jar with a ribbon for a thoughtful, tasty present.
Merry Christmas!!!
📖 Recipe
Nutmeg Chocolate and Hazelnut Cookies
20 mins
10 mins
30 mins (plus chilling)
24 cookies
Ingredients
- 120 g dairy-free butter
- 300 g plain flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 150 g brown sugar
- 60 ml almond milk or any other non-dairy milk
- 1 tablespoon vanilla extract
- ½ teaspoon freshly grated nutmeg
- 30 g chocolate chips non-dairy if vegan
- 30 g hazelnuts roughly chopped
Instructions
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Melt the butter in a small saucepan and set aside to cool slightly.
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In a medium bowl, whisk together the flour, baking soda and salt.
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Combine the brown sugar with the melted butter, then stir in the milk, vanilla and nutmeg until well mixed.
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Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms. Fold in the chocolate chips and chopped hazelnuts.
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Chill the dough in the refrigerator for at least 2–3 hours; this helps the flavours develop and makes the dough easier to shape.
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Preheat the oven to 190°C (about 375°F). Line a baking tray with parchment paper.
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Using slightly damp hands, form the dough into rough balls — you should get about 24 cookies. Leave space between each as they will spread. Bake for 8–10 minutes or until the edges are golden. Transfer the cookies to a cooling rack.
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Allow the cookies to cool for a few minutes, then enjoy warm or at room temperature.
Please note that all my recipes are developed and tested using metric measurements. I recommend using digital scales for best results. Conversions to other systems are provided for convenience but may not have been tested.
Notes
I love seeing your creations—leave a comment or share a photo on your social profile and tag @anna_wierzbinska so I can see your take on the recipe.
Tips for best results: use freshly grated nutmeg for the brightest flavour; chill the dough thoroughly to prevent excessive spreading; and if your dough feels too dry after chilling, let it sit at room temperature for 10–15 minutes before shaping. Store cooled cookies in an airtight container for up to a week, or freeze them for longer storage. When gifting, wrap them in parchment or place them in a decorated tin for a festive touch.