I realized recently that I have a major hole in my recipes, and that hole is right where all of the cookie recipes should be.
Of all the delicious things I have posted, only three of them so far fit into this special and highly necessary niche!
This is a sad, sad shame, one that I am committed to change this year. Weight loss resolutions in 2018? No fun. Cookie resolutions in 2018-19? Heck yes.
This is a dense and chewy offering of the oatmeal persuasion, with a touch of flair.
It’s definitely not your traditional oatmeal cookie texture, as there are no raisins in these, and the batter sticks together a good deal more than what you might find in a standard recipe. And they are made with mostly whole wheat pastry flour, which gives them extra nutrition without affecting the flavor whatsoever.
I added some coarsely chopped hazelnuts and white chocolate chips to finish them off, and holy moly! These babies are darn tasty.
I wasn’t sure if AJ would like these at all because they are pretty complex. He tends to like simpler things, like my Traditional Vegan Chocolate Chips. But before these had even cooled, he snatched one up and declared it delicious.
For me, that is definitely considered #winning.
So, here begins the 2018-19 cookie challenge. What do you think, can I commit to 10 new recipes in this category in one year? #goals
I could be known as the vegan cookie queen! It will just take a bit of dedication, and the oh so very unfortunate necessity of eating a lot of dessert…
Oh well, I guess I could do that for you guys. I’ll make the sacrifice. For you.Print
A dense and chewy oatmeal cookie with white chocolate chips and chopped hazelnuts. Sweetened with maple syrup. Delicious any time of year!
- 1 1/2 cups rolled oats
- 1 cup whole wheat pastry flour
- 3/4 cup all purpose flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup packed light brown sugar
- 1/2 cup + 2 Tbsp coconut oil
- 1/2 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/3 cup white chocolate chips
- 1/3 cup chopped roasted hazelnuts
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking liner and set aside.
- Combine the oats, flours, baking soda, cinnamon, and salt in a large bowl. Add the brown sugar and stir to mix well.
- Melt the coconut oil in a 2-cup glass measuring cup or a medium-sized heatproof bowl, then stir in the maple syrup and vanilla extract.
- Pour the wet ingredients over the dry, then stir until almost combined. Add the white chocolate chips and hazelnuts, and stir until combined. The dough will be rather stiff.
- Grab a chunk of the dough with your hands and press it into a ball. Place on the prepared cookie sheet, then flatten a bit with your palm. Repeat with the rest of the dough, leaving some space between each since they will expand a bit during baking. You should get about 12 cookies.
- Bake for 13-16 minutes, until just starting to brown on the bottom. Remove to a wire rack to cool.
Keywords: white chocolate, hazelnut, oatmeal cookies, maple syrup, vegan
Don’t forget to give this recipe a five-star rating below if you loved it!
And if this vegan cookie recipe is your cup of tea, then (in a manner or speaking) these will also be your Earl Grey, the ones that you pull out when you’re craving only the best of the best:
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 12, 2015. Last updated: December 11, 2018 at 12:22 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).