These vegan chocolate chip cookies with bananas & hazelnuts have been such a pleasant surprise this morning. They are gooey, naturally sweet, soft on the inside and crunchy on the outside, everything you’d wish for when eating a cookie.
Don’t know what to do with over-ripe bananas?
I had too many over-ripe bananas in the fridge so this morning I just started mixing up a few (literally very few) ingredients and this was the outcome. I was just thinking which flavours I do usually like and as I already did a chocolate banana bread I skipped the cacao powder and added some real chocolate for these chocolate chip cookies with bananas and also some toasted hazelnuts.
Perfect flavour combination
Toasted hazelnuts, bananas, maple syrup, chocolate and the oats go along absolutely perfectly. They are a little bit like Nutella or Ferrero Rocher, but a lot healthier. They are actually so healthy you can have them for breakfast.
These chocolate chip cookies are naturally sweet from the bananas and only a few tablespoons of maple syrup. The syrup slightly caramelizes on the outside during baking, yum, yum, yum.
Very speedy recipe
You neither need fancy kitchen equipment, nor any exotic ingredients for these chocolate chip cookies with bananas. And in case you don’t have one of the listed ingredients, they can be swapped easily. No cashew butter? Use any other nut butter. No oat milk? Use any other plantbased milk. No chia seeds? You can actually leave them out if you don’t have any. Maple syrup can be replaced with agave syrup, coconut syrup or date nectar, no problem.
So, what are you waiting for? Make them now and enjoy a gooey chocholate chip cookie during your next coffee break!
For a more traditional banana bread recipe check my banana bread squares which you can serve with any nut butter you like. Or if you’re fancy another fruity cake I can highly recommend my recipe for a super juicy plum cake with cinnamon.
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