Best Oaty Hazelnut Cookies Recipes

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HAZELNUT COOKIES



Hazelnut Cookies image

These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.

Provided by Sierra

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 35m

Yield 40

Number Of Ingredients 9

1 cup butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped hazelnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
  • Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
  • Bake in the preheated oven until lightly browned, 10 to 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g

HAZELNUT GELT COOKIES



Hazelnut Gelt Cookies image

Making homemade gelt, or chocolate coins, is one of my favorite Hanukkah activities, so this is just gelt on top of cookies!

Provided by Molly Yeh

Categories     dessert

Time 45m

Yield 24 to 26 cookies

Number Of Ingredients 13

3 1/2 cup (448 grams) all-purpose flour, plus more for dusting
1 1/3 cup (150 grams) ground toasted hazelnuts (see Cook's Note)
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup (226 grams) unsalted butter, softened
2/3 cup (137 grams) granulated sugar
2/3 cup (80 grams) powdered sugar
Zest of 1 orange
2 large eggs
1 teaspoon vanilla extract
Gelt, recipe follows
6 ounces (168 grams) chopped white chocolate or white chocolate chips
Gold and blue sprinkles, for garnish

Steps:

  • In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
  • Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
  • When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Line two baking sheets with parchment and set aside.
  • Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that's just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they're lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
  • Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
  • To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it's just smooth and then remove from heat.

HAZELNUT COOKIES



Hazelnut Cookies image

Provided by Moira Hodgson

Categories     dessert

Time 30m

Yield About 30 cookies

Number Of Ingredients 10

6 ounces unskinned lightly toasted hazelnuts
2 tablespoons vegetable oil
6 tablespoons unsalted butter, at room temperature
1/2 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
Pinch of salt

Steps:

  • Preheat oven to 350 degrees.
  • Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
  • Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
  • Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
  • Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams

OATY RAISIN COOKIES



Oaty raisin cookies image

These cookies are amazingly easy to make, and have a crumbly-cakey texture to them. Quick and easy and PERFECT with warm milk, natural yoghurt, or just a tastey and healthy treat. This recipe makes 10-12 (depending on how big you want your cookies!) but the amounts can be easily doubled to make larger amounts for more people. Instead of raisins, try chopped dates, small pieces of ginger, chocolate chips...go crazy!

Provided by hopeth

Time 20m

Yield Makes Cookies

Number Of Ingredients 9

50g low-fat margarine or butter
50g caster sugar
1tbsp set honey OR dessert spoon of runny honey
1 egg
1 tsp cinnamon powder
50g wholemeal flour
1tsp baking powder
80g porridge oats
50g raisins

Steps:

  • Heat oven to 180 C / 160 C (fan assisted) / gas 4.
  • Grease a large baking sheet
  • In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
  • Add the egg and cinnamon powder and mix well
  • In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
  • Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
  • Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!

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