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Top down view of a group of vegan white chocolate hazelnut oatmeal cookies placed on a stainless steel cooling rack.

White Chocolate Hazelnut Oatmeal Cookies (Vegan)

  • Author: Raquel Smith
  • Total Time: 35 minutes
  • Yield: 18-20 cookies 1x


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


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking liner and set aside.
  2. Combine the oats, flours, baking soda, cinnamon, and salt in a large bowl. Add the brown sugar and stir to mix well.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 13-16 minutes, until just starting to brown on the bottom. Remove to a wire rack to cool.
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: white chocolate, hazelnut, oatmeal cookies, maple syrup, vegan