Vegan Oat & Hazelnut Cookies
These oat and hazelnut cookies are completely vegan—made without eggs or butter—but still deliver the perfect bite: gooey, crunchy, and chewy all at once.
Ingredients
- 1 cup rolled oats
- 1 cup all purpose flour
- 1 cup regular sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp golden syrup If you can't find this then maple syrup is a decent alternative
- 1/2 cup hazelnuts
- 3/4 cup extra virgin olive oil This is to substitute butter/eggs
- 1/4 cup water to make it more cookie dough consistency
- 1/8 tsp salt
Instructions
- Get Things Started: Preheat your oven to 350°F (175°C) and line a large baking tray with parchment paper—your cookies are going to need a cozy place to bake.
- Mix the Dry Stuff: In a large mixing bowl, combine your flour, oats, baking powder, sugar, and a pinch of salt. Roughly crush the hazelnuts (a little texture is great!) and toss them in with the dry ingredients.
- Bring in the Wet Ingredients: Time to add flavor and moisture! Stir in the vanilla extract, olive oil, and golden syrup. Mix until a dough forms—if it’s looking a little dry, add a splash of water until it reaches that classic cookie dough consistency.
- Shape & Bake: Scoop out 1.5 teaspoons of dough and roll into balls—aim for about 12 per batch. Place them evenly on your baking tray with some space between each. Pop them into the oven and bake for around 12 minutes. If you’re baking in batches (like I did—three sets of three), shorten the baking time by 1–2 minutes for the second and third rounds, as the tray will already be hot and speed things up.
- Cool Slightly & Dig In: Let the cookies sit for a few minutes until they're warm but firm enough to handle. Then—grab one (or two) and enjoy!
