These easy vegan hazelnut & raisin cookies are made with golden syrup, brown sugar and oats for that toffee-like flavour and chewy finish. They are lush!
I love the chewiness of an oat cookie.
Plus the added oats mean this energy boost (one I usually need mid-afternoon), keeps you going for longer.
The cookies have a toffee-like (caramel) flavour from the golden syrup and brown sugar, a chew from the oats and raisins and a crunch from the nuts.
A combination of flavours and textures that makes the perfect cookie.
- 🍪 Small batch cookies
- 📋 Cookie Ingredients
- 👨🏻🍳 A Baker's Kiss
- 🍪 Cookie Tweaks
- 👪 Kid Friendly Cookies
- 🍪 How Long Will Vegan Hazelnut & Raisin Cookies Keep?
- 🍪 More Vegan Cookies to Try
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- 👩🏻🍳 How to Make Vegan Hazelnut & Raisin Cookies
- 📖 Recipe
🍪 Small batch cookies
This recipe makes 10 large cookies.
The cookies are quite substantial. You can make them smaller if you like.
You can also flatten the scoops of cookie dough with the bottom of a glass for a thinner cookie.
An ice cream scoop was my tool of choice.
I just scooped full dollops and let them sink on their own. If I had flattened the dough with a glass they would have been massive.
Mmmmm, that's something to think about for next time!
📋 Cookie Ingredients
Here are the ingredients you need to make these rather sensational hazelnut cookies.
- vegan butter - or margarine
- golden syrup - or maple syrup
- vanilla extract
- plain flour - also known as all purpose flour
- porridge oats - also known as rolled oats
- demerara sugar - or brown sugar
- bicarbonate of soda - baking soda
- salt - just a pinch
See recipe card for quantities.
For another delicious oat recipe, try these Biscoff Oat Bars (no-bake).
👨🏻🍳 A Baker's Kiss
Give your cookies room or they will spread and touch during baking as mine have.
My grandad was a baker and he said when this happens in a bakery to rolls (baps, buns, morning rolls), sometimes on purpose, they are called a baker's kiss.
How sweet is that?
🍪 Cookie Tweaks
Here are a few tasty tweaks you can make to these cookies, to change them up each time you make them.
- CRANBERRIES - instead of raisins
- SULTANAS - instead of raisins
- CHOCOLATE CHIPS - instead of the nuts
- WALNUTS - instead of hazelnuts
- MAPLE SYRUP - instead of golden syrup
👪 Kid Friendly Cookies
As you can see, my son was a hand model for me when I was taking photos, but he took a bite and instantly detected the nuts and was not impressed.
If your child doesn't like nuts or raisins, you can either make these cookies plain or try some of the suggested tweaks above.
Believe me, they will always know.
A child can always detect the thing you don't want them to notice in a dish or bake as soon as they take a bite. Sometimes after a quick look. I kid you not!
🍪 How Long Will Vegan Hazelnut & Raisin Cookies Keep?
These cookies can be kept in an airtight container for 4-5 days.
They won't be as crisp as they are the day they are baked
However, they will still be chewy and delicious with that gorgeous toffee-like flavour.
That's if they even last that long.
🍪 More Vegan Cookies to Try
Here are a few more easy vegan cookies for you to try:
- Chocolate Chip Oat Cookies
- Easy Almond & Raisin Cookies
- Easy Vegan Peanut Butter Chocolate Chip Cookies
- Lemon & Sweet Basil Shortbread
- Vegan Thumb Print Cookies with Rasbperry Jam
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👩🏻🍳 How to Make Vegan Hazelnut & Raisin Cookies
Step-by-step photos of these vegan hazelnut cookies being made. Keep scrolling for the full printable recipe.
- Preheat the oven and line a baking sheet.
- Melt the vegan butter in a jug or bowl in the microwave or in a small pot.
- Add the vanilla extract and golden syrup
- Add the flour, oats, bicarbonate of soda (baking soda) and salt to a large mixing bowl.
- Next add the demerara sugar, the chopped nuts and the raisins then give it all a good mix.
- Pour the wet ingredients into the dry ingredients and mix well.
- Use an ice cream scoop or tablespoon to scoop cookie dough onto the baking sheet.
- Give the cookies plenty of room.
- You can give them a flatten with the bottom of a glass or leave them to spread themselves.
- You may need to bake them in two batches.
- Bake until golden.
- Remove from the oven and leave to cool on a tray for a few minutes, then move to a baking rack to continue cooling.
Easy Vegan Hazelnut & Raisin Cookies
- 150 grams vegan butter
- 3 tablespoons golden syrup
- 1 teaspoon vanilla extract
- 125 grams plain flour also known as all purpose flour
- 100 grams porridge oats also known as rolled oats
- 100 grams demerara sugar or brown sugar
- 1 teaspoon bicarbonate of soda also known as baking soda
- 1 pinch salt
- 100 grams raisins
- 100 grams hazelnuts chopped roughly
- Preheat the oven to 180c/160c fan/350f/gas mark 4 and line a baking tray.
- Melt the vegan butter (or marg) in a jug or bowl in the microwave or in a small pot.
- Let it cool for a few minutes, then add the vanilla extract and golden syrup.
- In a large mixing bowl, add the flour, oats, bicarbonate of soda (baking soda) and salt.
- Now add the demerara sugar, chopped hazelnuts and raisins and mix well.
- Pour the wet ingredients into the dry ingredients and mix well, then scoop dollops of cookie dough (I used an ice cream scoop, but you could use a tablespoon) onto the lined baking tray, giving them plaenty of space. You may need to bake these in two batches .
- Bake for 10-12 minutes until golden.
- Leave them to cool on the tray for a few minutes, then move to a baking tray to continue cooling and to crisp up.
- You can make these cookies smaller and make a bigger batch but check them after 9-10 minutes.
- For a thinner cookie, press the cookie dough down with the bottom of a glass.
- These cookies can be kept in an airtight container for 4-5 days.