Oaty hazelnut cookies

Oaty hazelnut cookies

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(3 ratings)

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
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 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, questions and tips

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laideebyrd
22nd Jul, 2017
3.8
Lovely alternative to wheat flour recipes!
Louis Fisher
19th Feb, 2017
0.05
They are certainly a healthier alternative but they do lack flavour unfortunately.
theaa15
16th Jan, 2017
These really are great. I've tried endless 'healthier' cookie recipes which always end up with a ton of maple syrup in (defeats the point), or if they don't have much sugar in they are dry and cakey. These bake up lovely and crisp on the edges and chewy in the middle. I only baked mine for 16 minutes, even 14/15 would be ok I reckon. They do dry up on the second day but reheated in the oven for a few minutes will sort that out. Thank you for recipes that reduce all sugars, refined and unrefined!!
HILTY
31st May, 2016
Made another batch with a couple of dessert spoons of mixed seeds, for a more "energy bar" taste.
HILTY
30th May, 2016
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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