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Vegan Oat & Hazelnut Cookies – Chewy, Crunchy, and Totally Irresistible
These vegan oat and hazelnut cookies are everything you want in a sweet treat—gooey in the center, crisp around the edges, and delightfully chewy with every bite. They’re so moreish, you’ll find yourself reaching for seconds… and maybe even thirds.
This recipe came together on a whim—the kind of bake born out of an almost-empty pantry the day before a grocery run. I was craving something sweet (which is rare for me!) and wanted to work with what I had on hand. Baking is great like that: flour, sugar, oats—those reliable staples are usually right in the cupboard.
I’d also been meaning to use up a lonely tin of golden syrup, forgotten after skipping ANZAC Day baking, and a bag of hazelnuts I accidentally grabbed thinking they were macadamias (oops!). Turns out, it was a happy mistake—hazelnuts pair beautifully with oats and syrup, creating a rich, nutty flavor.
The best part? These cookies are completely egg-free and butter-free, making them 100% vegan without sacrificing texture or taste. The golden syrup gives them a gorgeous golden hue and that satisfying chew that makes homemade cookies feel extra special.
Vegan Oat & Hazelnut Cookies
Ingredients
- 1 cup rolled oats
- 1 cup all purpose flour
- 1 cup regular sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp golden syrup If you can't find this then maple syrup is a decent alternative
- 1/2 cup hazelnuts
- 3/4 cup extra virgin olive oil This is to substitute butter/eggs
- 1/4 cup water to make it more cookie dough consistency
- 1/8 tsp salt
Instructions
- Get Things Started: Preheat your oven to 350°F (175°C) and line a large baking tray with parchment paper—your cookies are going to need a cozy place to bake.
- Mix the Dry Stuff: In a large mixing bowl, combine your flour, oats, baking powder, sugar, and a pinch of salt. Roughly crush the hazelnuts (a little texture is great!) and toss them in with the dry ingredients.
- Bring in the Wet Ingredients: Time to add flavor and moisture! Stir in the vanilla extract, olive oil, and golden syrup. Mix until a dough forms—if it’s looking a little dry, add a splash of water until it reaches that classic cookie dough consistency.
- Shape & Bake: Scoop out 1.5 teaspoons of dough and roll into balls—aim for about 12 per batch. Place them evenly on your baking tray with some space between each. Pop them into the oven and bake for around 12 minutes. If you’re baking in batches (like I did—three sets of three), shorten the baking time by 1–2 minutes for the second and third rounds, as the tray will already be hot and speed things up.
- Cool Slightly & Dig In: Let the cookies sit for a few minutes until they're warm but firm enough to handle. Then—grab one (or two) and enjoy!
Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more snack ideas that will be loved by all!
Here are also some fun and sweet recipes you must try!
https://nicolecathrine.com/almond-cacao-date-slices/
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