Recipe courtesy of Bobby Deen
Print
Oatmeal Hazelnut Crunch Cookies
Total:
1 hr 55 min
Active:
20 min
Yield:
24 cookies
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 55 min
Active:
20 min
Yield:
24 cookies
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup coconut palm sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 1 cup old-fashioned oats
  • 1/2 cup hazelnuts, blanched, toasted and chopped
  • 1/2 cup toffee bits
  • Nonstick cooking spray, for spraying baking sheets

Directions

Combine and whisk together the all-purpose flour, whole wheat pastry flour, baking soda and salt in a medium bowl. 

Outfit a stand mixer with the paddle attachment. Add the butter and sugar and cream together until light and fluffy, about 4 minutes, scraping down the sides of the bowl about halfway through beating. Beat in the vanilla and egg until blended. Beat in the flour mixture in three additions, scraping down the sides of the bowl to make sure everything is evenly mixed, and beat until combined. Add the oats, hazelnuts and toffee bits and mix until just combined. Cover the bowl with plastic wrap and refrigerate for 1 hour. 

Preheat the oven to 350 degrees F. Spray two large baking sheets with nonstick cooking spray. Drop the dough by heaping tablespoons onto the baking sheets, leaving about two inches of space between each cookie. Bake until lightly golden brown all over, 15 to 18 minutes, rotating the baking sheets halfway through the baking. 

Let cool on the baking sheets for 5 minutes. Transfer to a rack and cool completely. Store in an airtight container for up to 3 days.

Cook's Note

Coconut palm sugar has an extremely low glycemic index and a high nutrient content, which makes it an amazing substitute for sugar. It has a slight caramel taste and gives your baked goods an almost "brown sugar" taste. Don't worry, it won't give your cookies a taste of coconut. I use half all-purpose and half whole wheat flour to give the cookies an extra bit of nutrition. And while these are no means a "healthy snack," they help ease some of the guilt of cookie season!

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

John Legend's Peanut Butter Oatmeal Chocolate Chunk Cookies

Sugar Cookies

Recipe courtesy of Alton Brown

Homemade Chocolate Wafer Cookies

Recipe courtesy of Zoë François

Rainbow Cookies

Recipe courtesy of Debi Mazar and Gabriele Corcos

Momofuku Compost Cookies

Recipe courtesy of Christina Tosi

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Banana Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Corn Cookies

Recipe courtesy of Christina Tosi

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here