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  1. Lightly toast the chopped hazelnuts in a coated pan and allow to cool.

  2. Preheat the oven to 190°C (gas: level 3, fan: 170°C) . Line a baking sheet with parchment paper. Weigh all ingredients  and set aside.

  3. Using a hand mixer, beat the butter until soft and creamy. Add the sugar and molasses and continue to beat until light and fluffy. Add the eggs and the Vanille Back and beat again for a few minutes.

  4. Using a wooden spoon or a rubber spatula, fold in the two types of flour, the baking soda, salt and cinnamon until everything forms a homogeneous mass. Carefully fold in the rolled oats, chopped dried fruit, grated apple, couverture fix and cooled hazelnuts.

  5. Drop the batter from a spoon onto the prepared baking sheet, flattening the cookies a little so that they are approx. are 4 cm in diameter. Bake for 12 minutes or until the cookies have turned golden. Place on a wire rack  to cool.


  • For about 30 pieces

  • Preparation 45 min. (plus baking and cooling time)

  • Baking time approx. 12 - 14 minutes


  • 100g hazelnuts, chopped

  • 250g soft butter

  • 225g sugar

  • 1 teaspoon dark beet syrup

  • 2 eggs

  • 1 packet of vanilla baking

  • 200g flour (type 405)

  • 140g whole wheat flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 1/2 tsp cinnamon

  • 100 cored rolled oats

  • 100g prunes or dates, roughly chopped

  • 1 apple, grated

  • 150g whole milk couverture chips

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