These Gluten-Free, Dairy-Free Hazelnut Oat Cookies are the kind of bake that feels like home—warm, comforting, and packed with texture. With toasty hazelnuts, soft grated apple, and a hint of maple syrup, each bite offers a perfect balance of nutty, chewy, and sweet.
Made with simple, nourishing ingredients like gluten-free oats, raisins, and a gluten-free flour blend, these cookies are a joy to make and even better to share. Whether you’re avoiding gluten or dairy, or just exploring new ingredients, this recipe is a delicious go-to.
They come together quickly, store well, and are just right with a cup of tea, tucked into a lunchbox, or enjoyed fresh from the oven—no special occasion required.
Recipe
Makes 9
1.75 oz. (50g) plant based butter (We like Miyokos)
2 tbsp. maple syrup
1 apple, unpeeled & coarsely grated
1 tsp. cinnamon
1.75 oz. (50g) raisins
1.75 oz. (50g) certified gluten-free rolled oats
1.75 oz. (50g) gluten-free flour blend
1.5 oz. (40g) unblanched hazelnuts, roughly chopped
1 egg
How to Prepare
Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper.
In a small saucepan, melt the dairy-free butter with maple syrup. Add the grated apple and cook over medium heat, stirring, until softened (6–7 minutes). Stir in the cinnamon and raisins.
In a mixing bowl, combine the oats, gluten-free flour blend, and hazelnuts. Add the apple mixture, then beat in the egg until well combined.
Spoon 9 mounds onto the prepared tray, spaced apart. Gently flatten each into a disc.
Bake for 18–20 minutes, until golden. Cool on a wire rack.
Store in an airtight container for up to 3 days.
