Easy Vegan Hazelnut & Raisin Cookies
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!
Servings: 10 cookies
Calories: 286kcal
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
- 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.
Nutrition
Serving: 10g | Calories: 286kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 214mg | Potassium: 205mg | Fiber: 3g | Sugar: 6g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg