Hazelnot Smooth Cookie Cups

Hazelnot Smooth Cookie Cups
Amber the Vegan  created these amazing Hazelnot Smooth Cookie Cups. The team at NOMO HQ can't wait to make these little vegan beauties!

You can find Hazelnot Smooth in selected Sainsbury's stores or online


For the cups:

  • 45g caster sugar
  • 115g light brown sugar
  • 1 tbsp salt
  • 1 NOMO Hazelnot bar chopped
  • 200g plain flour
  • ½ tsp bicarbonate of soda
  • 60g coconut oil
  • 70g biscoff spread
  • 100g golden syrup
  • 40ml water


  1. Combine the dry ingredient in a bowl
  2. Melt the coconut oil and combine the wet ingredients in a separate bowl
  3. Pour the wet mix into the dry mix
  4. Press the cookie dough into a greased muffin tin and press a hole into the middle
  5. Put them in the oven and bake for 15 mins (depending on size of the muffin tin)

For the icing:

  • 100ml vegan cream
  • 4 NOMO Hazelnot Smooth choc bars
  • 400g icing sugar


  1. Heat the cream in a sauce pan until it starts to boil
  2. Take cream off the heat and add in the NOMO Hazelnot Smooth choc bars. Mix until combined
  3. Slowly sieve in the icing sugar, whisking as you go. If the icing is too stiff add a little water. If too runny add more icing sugar
  4. Add icing to a piping bag and fill the cookie cups


Credit: Amber the Vegan 2021

NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at @Hello@NOMOChoc.com. We can’t wait to see what you create!