½ cup whole hazelnuts, toasted and coarsely chopped

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon instant espresso powder

½ cup good-quality unsweetened cocoa powder

1 cup Earth Balance (or other vegan) margarine, melted

1 cup Wholesome Sweeteners Fair Trade Organic Sugar

1 cup Wholesome Sweeteners Fair Trade Organic Light Brown Sugar, packed

1½  teaspoons vanilla extract

½ teaspoon almond extract

1/3 cup all-natural, unsweetened applesauce

1/3 cup unsweetened shredded coconut (optional)

Preheat oven to 350° F.

Spread whole hazelnuts on baking sheet and toast for 8-10 minutes. Let nuts cool a bit, then rub burned skins off with a paper towel. Coarsely chop, measure ½ cup, and set aside.

In large bowl, stir together flour, baking soda, salt, espresso powder, and cocoa powder. In another bowl, cream together margarine, sugar, brown sugar, vanilla, and almond extracts. Add applesauce and mix until combined. Add margarine mixture to flour mixture to and stir together until combined. Stir in hazelnuts (and, if using, stir in the coconut as well).

Drop tablespoonfuls of dough onto ungreased baking sheet. Bake 7-8 minutes. Let cool on baking sheet for five minutes, then transfer to rack to cool. When completely cooled, store in airtight container.