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Oaty hazelnut cookies

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

  • Prep: 15 mins
    Cook: 30 mins
  • makes 9
  • Easy
  • makes 9
  • Easy
  • Calories 146
  • Carbohydrates 15
  • Saturated Fat 3
  • Sugar 8
  • Protein 2
  • Fat 8
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 146
  • Carbohydrates 15
  • Saturated Fat 3
  • Sugar 8
  • Protein 2
  • Fat 8
  • Fibre 2
  • Salt 0.1

Ingredients

  • 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

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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