Soft and slightly chewy, these oaty cookies contain apple and maple syrup instead of sugar. They're packed with hazelnuts which are a good source of vitamins and minerals

• Preparation and cooking time
  • Prep:15 mins
  • Cook:30 mins
• Easy
• makes 9

• Freezable
• Vegetarian

Ingredients

• 50g butter, plus a little for greasing
• 2 tbsp maple syrup
• 1 dessert apple, unpeeled and coarsely grated (you need 85g)
• 1 tsp cinnamon
• 50g raisins
• 50g porridge oats
• 50g spelt flour
• 40g unblanched hazelnuts, cut into chunky slices
• 1 egg

Method

• STEP 1

  Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.

• STEP 2

  Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.

• STEP 3

  Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.