Sweetly Spiced Orange & Hazelnut Cookies

Guest Blogger Josephine O’Hare

We have another fantastic recipe from our guest chef Joey from www.josephinescooking.com (@joeyscooking). To see her previous recipes that she’s created for our blog click the links below…

  1. Banana, salted caramel & macadamia choc ices
  2. Paleo chocolate fondant

Joey cooks delicious, seasonal food with a healthier vibe. She trained at the Ballymaloe Cookery School and Westminster Kingsway College, and has travelled widely working as a private chef. She recently had a blast on Masterchef the Professionals, making it down to the final twelve, and wowing the critics along the way – Jay Rayner in particular! She currently works as a private chef here in London, hosts supper clubs in Brixton, and is launching a pop-up in Clapham in March.

Sweetly Spiced Orange & Hazelnut Cookies



  • 50g oats (or ½ cup)
  • 100g ground almonds (or 1 cup)
  • 40g coconut palm sugar (or ¼ cup packed)
  • teaspoon baking powder
  • pinch of salt
  • pinch of cinnamon
  • pinch of ginger
  • zest of 1 orange


  • 60g coconut oil
  • 1 egg
  • a few drops vanilla extract


  • 40g sultanas or chopped dried dates (or ¼ cup)
  • 40g hazelnuts (or ¼ cup)

Joey's Cookies


  1. Preheat the oven to 180 degrees.
  2. Toast the hazelnuts in the oven first for 5 minutes. This will enhance their flavor enormously and give them a lovely crunchy texture.
  3. Allow them to cool; coarsely chop if you wish.
  4. Quite simply combine all the ‘dry’ ingredients in a large mixing bowl. Soften the coconut oil just until it becomes liquid, although don’t let it heat up much, and whisk this with the egg and the vanilla extract.
  5. Tip the ‘wet’ ingredients into the ‘dry’ ingredients and mix well – your hands are best here. A cookie dough will start to form. Add in the nuts and raisins, or chopped dates.
  6. Roll the cookie dough into balls, just larger than a walnut shell; for this size the recipe yields 16 cookies.
  7. Spread these evenly on a lined baking tray. They can be relatively close as the mix doesn’t spread as much as other cookies.
  8. Flatten each cookie a little as, again, they don’t spread or grow very much in cooking.
  9. Bake for 10 minutes.
  10. Allow the cookies to cool for about 5 minutes on the baking tray before transferring onto a cooling rack.

N.B: They’ll keep in a tupperware for up to 4 days.