Hazelnut Oat Cookies

Oaty hazelnut cookies

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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39 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

  2. I was excited to see the header for this recipe–but once I saw that the measured ingredients were in grams, I opted out. It’s just an extra step/conversion to prevent ease of baking.

  3. Same! I won’t use any recipe thats not written in standard US units. Too many risks in converting metrics to US when baking.

  4. I, too, would enjoy making these cookies but am not into grams….is it possible to get the recipe in measurements that we are all familiar with?
    Thank you, Ellen

  5. Get real folks. Most of the good recipes from gourmet cooks use grams. Just get yourself one of those scales that can weigh as grams, oz, lbs, etc. They aren’t expensive and will take your cooking and baking to a new level.

  6. Seriously? You are going to deny yourself the pleasure of a delicious, interesting recipe because there is a little math involved? Not even math, you just look it up on the internet. Takes less time to do that than it does to complain about it.

  7. Know your readers. If you use both standard measurements and grams you obviously don’t know your readers. If you use grams you are trying to impress yourself. I am not impressed and will do my own artisan version of this cookie using standard measurements for my kids, family and friends to be able to enjoy in years to come. Artisan is always better than gourmet.

  8. Sounded like a great cookie to try. But when it turned metric I moved on to the comments. l am glad to see that I am not the only one that is not trying these cookies. A MAJOR WASTE OF MY TIME! It asked for a rating at least a minus ten.

  9. I’m willing to do the extra work to convert to cups and ounces, but why can’t there be a link to allow us to PRINT OUT the recipe?

  10. I couldn’t pass up leaving a comment on how lazy one can be.

  11. Just ask some Chinese person for help to convert it for you, a high IQ is an advantage whatever you do.

  12. Omgosh not difficult to get the conversion.. I’m more interested in whether I can substitute reg flour for spelt flour. Who has spelt flour just hangin’ around?

    Must of the time I’m looking for a recipe it’s cuz I have an urge for something or I have main ingredients and I want to make something now…. Not going to the store to collect weird ingredients that I won’t use up. 🤦‍♀️

  13. I, too, am disappointed in the negative attitudes expressed in these comments. The recipe sounds excellent, & I can’t wait to try it. I am not at all insulted that the measurements are in metric. The conversion can be looked up easily, even without an app or using a scale.

  14. Making it for the 2nd time. Spouse love it. I bake bread, so I am very used to grams. My scale weighs grams, as well as lb and oz. I can’t believe people have such an attitude about grams…your loss on many levels.

  15. It’s Prime Day and you can probably buy a food scale.

    To the recipe writer: I apologize for the ignorance of my countrymen. It’s not going to get any better, unfortunately.

  16. Ugly Americans ! They feel so entitled. It’s quite embarrassing. Conversion is not difficult thanks fo a great recipe. Bon Apetite 😉

  17. for goodness sake, what a fuss about metrics! We were supposed to convert to this world wide system in the ’60’s but for all the fuss, and here i see it again fifty years later! Firstly we are the outliers in this sphere.The world uses weight. This is a recipe from a British magazine. Secondly all chefs and especially bakers use metrics as weight assures a more standard product. A “cup” of flour can vary – because of moisture, brand, any number of variables. But a gram remains a gram and it is a weight, not a volume. Learning new things keeps the brain young! Give it a try.

  18. Great recipe! Ignore the crybabies who are either too lazy, too stupid, or too entitled to do the conversion.
    They don’t even have to do the conversion. Most food cans and packaging already have the conversion. For example, the bag of chips that I am eating now is marked 1 oz (28 g). Lastly, I note that even Britain, where we got our pounds and ounces units of measurement, has gone metric.

  19. As a retired elementary teacher, we as
    teachers in the 70’s were given a program to teach our students on how to begin using metrics

    Even though NEw York State requires ALL its teachers to have their Masters degree or lose their licenses – we were NOT trained but given kits – most of us struggled trying to learn something that was so foreign to us

    We finished the year with some success HOWEVER, most info for the students were lost over the summer and when we came back to school , our District decided to drop the program as many parents had been struggling all along with this too

    Looking back , the best approach , in my opinion , should have been to just start in Kindergarten classes teaching age appropriate metrics and then the following year add 1st grade & each year add the next grade to continue , etc
    There is no reason for anyone learning metrics – except if they want to or use it somehow in their lives
    However, knowing how to find & use info will aid most of us through out our lives without having to remember or memorize most things
    For me knowing how to “ google” is usually all I need

  20. Still interested in finding out if you can use almond flour in place of spelt flour, 😉. Sounds like a tasty treat to try!

  21. I think it’s pathetic Americans won’t use recipes in grams. It’s not like you don’t have access to the internet where you can look up conversion charts that are so simple even an American can use it.
    And I say this as an American.

  22. Sounds so yummylicious. I am also going to add dark chocolate chips. Thanks for the recipe:) I concur with those who say how “privileged” do Americans think they are that they are entitled to US measurements. Yes it is so easy to convert if you can lift a finger and google a conversion chart, which, by the way, does all the work. You just input the numbers. And spelt flour is also healthier than regular flour. It is made from the entire grain and provides more essential amino acids, vitamins and minerals. A win-win except for those not going to try it–where is everyone’s sense of adventure nowadays.

  23. Measuring your ingredients is more accurate. I weigh (in grams) almost everything, especially if I am using peanut butter. I want every last gram, ounce l, etc. I make myself a yummy peanut butter yogurt, and do not like scraping any ingredient out of a spoon or from measuring cups. There is no math involved. As far as I can see, no one is trying to impress anyone. Besides, my favorite chef is Alton Brown. He measures everything (in grams), using a scale. Get with it, baking is a science.

  24. I’m gluten free so I’m going to try the recipe and substitute oat flour for the spelt. As to the question re: almond flour, probably not since the nut flour has additional oil in it and will probably affect the texture of the cookies.

  25. I’ve made these twice and they are great! I’ve made a few changes. I used dates instead of raisins and pecans instead of hazelnuts and changed from spelt to oat flour. I needed to make them gluten free.
    I love that they’re low in sugar!

    I’m surprised about the complaining about using metric measures. Most electronic scales have both grams and ounces on them. It’s much easier to set the scale to zero. You don’t even have to measure the ingredients out! Just add the ingredients until it registers the correct weight. No measuring cups needed.

  26. And this is why we should have gone metric back in the 70s. What a bunch of complainers. Probably the same people that can’t read cursive.
    It ain’t rocket science. And figuring out grams means you can use European recipes too. About time the US tried to catch up to the rest of the planet.

  27. Patricia Robertson

    My goodness, such a fuss over grams. I’m an American, and I prefer recipes with the measurements in grams. It’s much more accurate. Get yourself an oxo scale and get on with it.

  28. It isn’t just the British, the rest of the WORLD uses grams and liters – lots of conversion charts around. You do need a scale but they are cheap. Even in knitting and sewing it is more accurate to use centimeters than inches.

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