Indulge in the rich, nutty goodness of these vegan oatmeal hazelnut cookies. Packed with wholesome ingredients and bursting with flavor, these cookies are perfect for satisfying your sweet cravings guilt-free.
Whether you’re a seasoned vegan or just looking to try something new, these cookies are sure to become a favorite.
Imagine biting into a warm, freshly baked cookie, and being greeted by the delightful crunch of hazelnuts and the comforting chewiness of oats. That’s exactly what you get with these vegan oatmeal hazelnut cookies.
I first discovered this recipe during a trip to the countryside, where I stumbled upon a quaint little bakery. The aroma of freshly baked cookies drew me in, and one bite was all it took to make me fall in love.
Since then, I’ve been making these cookies at home, and they never fail to bring a smile to my face.
Servings: Makes 12 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup hazelnuts, chopped
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Fold in the chopped hazelnuts until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 6%
Vegan Oatmeal Hazelnut Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup hazelnuts chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Fold in the chopped hazelnuts until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 6%
