Hazelnut Oat Cookies

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These gooey, moist oat cookies are delicious year-round but they’re extra good in cold weather. Maple syrup on top of the hazelnut combines to make a cookie that you can’t get enough of. Highly recommend you double this batch so you have enough to share!


  • 50g butter , plus a little for greasing
  • 2 tbsp maple syrup
  • 1 dessert apple , unpeeled and coarsely grated (you need 85g)
  • 1 tsp cinnamon
  • 50g raisins
  • 50g porridge oats
  • 50g spelt flour
  • 40g unblanched hazelnuts , cut into chunky slices
  • 1 egg


  • STEP 1Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
  • STEP 2Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
  • STEP 3Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.

Recipe from Good Food magazine, June 2016

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2 thoughts on “Hazelnut Oat Cookies”

  1. How about last comment, “Won’t be using any recipes that are in grams”!! Haha, come get with the program! I’ll making this recipe sounds great! Thx

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