Chocolate Chip Cookies with Bananas & Hazelnuts (vegan)

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.

Naturally sweetened

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.

Print Recipe

Chocolate Chip Cookies with Bananas & Hazelnuts (vegan)

These vegan chocolate-chip-banana-oatmeal cookies with hazelnuts are gooey, naturally sweet & absolutely delicious. The recipe is super simple and you need only 9 ingredients. They're refined sugarfree & gluten free.

Prep Time

15 minutes

Cook Time

30 minutes

Servings

persons

Ingredients

• 1 cup oats
• 1 cup hazelnuts coarsely chopped/ground
• 90 gr dark chocolate chopped (or use chocolate chips directly)
• 2 tbsp chiaseeds
• 2 tsp cashew butter these are 2 heaped teaspoons
• 1/2 tsp baking soda
• 4 bananas 4 rather small bananas
• 5 tbsp maple syrup
• 4 tbsp oat milk

Prep Time 15 minutes Cook Time 30 minutes Servings persons Ingredients 1 cup oats 1 cup hazelnuts coarsely chopped/ground 90 gr dark chocolate chopped (or use chocolate chips directly) 2 tbsp chiaseeds 2 tsp cashew butter these are 2 heaped teaspoons 1/2 tsp baking soda 4 bananas 4 rather small bananas 5 tbsp maple syrup 4 tbsp oat milk

Instructions

1. Pre-heat your oven to 180ºC.
2. Mix all dry ingredients in a bowl.
3. Mash the 3 of the bananas on a big plate.
4. Add the maple syrup and cashew butter to the bananas and mix all these wet ingredients well.
5. Add the wet ingredients to the dry ingredients and mix well.
6. Using a tablespoon make cookies and place them a a baking tray. I made 15 rather large cookies with this amount of dough.
7. Slice the remaining banana and place one slice on top of each cookie.
8. Bake during 30-35 minutes.

Recipe Notes

These cookies can kept in the fridge for one week or if you want to keep them longer I recommend freezing them in an airtight container.

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