Description
These Chocolate Hazelnut Cookies are rich, fudgy, and naturally sweetened with banana. Made with oats, cocoa, and roasted hazelnuts, they’re a wholesome treat with deep chocolate flavor and a satisfying crunch. Perfect for breakfast, snacking, or late-night chocolate cravings.
Ingredients
- 1 ripe banana
- 1 cup rolled oats
- 2 tablespoons cocoa powder
- 2 tablespoons chopped roasted hazelnuts
- 1 tablespoon maple syrup or honey
- 1 tablespoon melted dark chocolate (plus extra for drizzling)
- Pinch of salt
- Optional: splash of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the banana in a medium bowl until smooth.
- Stir in oats, cocoa powder, chopped hazelnuts, maple syrup, melted chocolate, salt, and vanilla (if using). Mix until well combined.
- Scoop dough into small rounds and place on the baking sheet. Gently flatten each one.
- Bake for 12–14 minutes until edges are set.
- Cool completely before drizzling with extra melted chocolate.
- Store in an airtight container at room temp for up to 3 days or refrigerate for a week.
Notes
- For a deeper nutty flavor, lightly toast the hazelnuts before mixing them in.
- These cookies are naturally gluten-free (just be sure to use certified GF oats).
- For a richer cookie, stir in a few extra chocolate chunks before baking.
- You can skip the drizzle, but it adds that bakery-style finish that makes these extra indulgent.
- Great as a lunchbox treat or on-the-go snack. They hold together really well once cooled.