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


  • calories 146
  • carbs 15
  • saturated fat 3
  • sugar 8
  • protein 2
  • fat 8
  • fibre 2
  • salt 0.1


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


  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.