Oaty hazelnut cookies

Prep: 15 mins Cook: 30 mins

Easy

makes 9

Soft and slightly chewy, these oaty cookies contain apple and maple syrup instead of sugar. They're packed with hazelnuts which are a good source of vitamins and minerals

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal146
  • fat8g
  • saturates3g
  • carbs15g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.1g
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Ingredients

  • 50g butter, plus a little for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp maple syrup
  • 1 dessert apple, unpeeled and coarsely grated (you need 85g)
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g raisins
  • 50g porridge oats
  • 50g spelt flour
  • 40g unblanched hazelnuts, cut into chunky slices
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Heat 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.

  2. Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.

  3. Spoon 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.

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Comments (2)

HILTY's picture

Made another batch with a couple of dessert spoons of mixed seeds, for a more "energy bar" taste.

HILTY's picture

These are absolutely gorgeous! I only made 8 and they do need a little flattening as stated ,they don't spread much.The bottom look as bit cake- like , so not sure how they would taste. Ate them warm from the oven, ate two actually, making more shortly, doubling recipe this time. Didn't have spelt flour so used a mixture of wholewheat and S / R. Bashed the nuts in pestle and mortar got a bit. Just one thing, nutritional info completely different in actual diet plan that came with the magazine. Like the calorie value much better on- line! Would recommend making them, quick and tasty. I used one pan, just added to it and mixed, less washing up.

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