Maple Oatmeal Hazelnut Shortbread
Savor the perfect balance of nutty, sweet, and buttery goodness with these Maple Oatmeal Hazelnut Shortbread cookies. This irresistible recipe combines the rich flavor of toasted hazelnuts, the wholesome texture of old-fashioned rolled oats, and the natural sweetness of pure maple syrup. The dough is infused with a hint of vanilla and effortlessly brought together with softened butter for that classic shortbread crumble. These cookies bake to golden perfection, filling your kitchen with a cozy aroma, and are perfect for holiday cookie spreads or an afternoon treat with coffee or tea. Ready in under an hour, this recipe is as simple as it is delicious, making it an essential addition to your repertoire of homemade baked goods.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Old-fashioned rolled oats
- 0.75 cup Hazelnuts, toasted and finely chopped
- 0.75 cup Unsalted butter, softened
- 0.33 cup Maple syrup
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, rolled oats, chopped hazelnuts, and salt. Mix until evenly distributed.
In a separate bowl, beat the softened butter, granulated sugar, and maple syrup together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter mixture and mix again until combined.
Gradually add the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to mix until the dough comes together. It may seem crumbly at first but will press together when handled.
Turn the dough onto a clean surface and shape it into a rectangle approximately 1/2 inch thick. Cover and refrigerate for 15-20 minutes to firm up.
Using a sharp knife or cookie cutter, cut the dough into desired shapes (squares, circles, or rectangles) and place them an inch apart on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Rotate the pan halfway through for even baking.
Remove the shortbread from the oven and let it cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store the maple oatmeal hazelnut shortbread in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 126.6 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1118 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
