Is there a better combination than hazelnuts, nut butter and cookies?! These delicious, yet not too sweet, treats are the perfect vegan, dairy-free dessert to share! These cookies are baked from wholesome, plant-based ingredients, are simple to make, and taste delicious! Crunch on these vegan cookies to satisfy your sweet tooth while still respecting healthy life choices.
Vegan I Gluten-free
Serves: 10 - 12 cookies
Time: 35 minutes
Dry Ingredients
1/2 cup quick oats
1/2 cup rolled oats
1/2 cup almond flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/4 - 1/2 tsp. salt
Wet Ingredients
2 ripe bannas
1/2 cup hazelnut butter
1 tsp. vanilla (optional)
1/2 cup dates, pitted & chopped
Preheat the oven to 175C/350F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
To make the cookie mixture - In a large mixing bowl add all the dry ingredients. Stir to combine. Add the wet ingredients to the dry and mix well. Mash the banana using the back of a fork or potato masher.
Carefully form the mixture into cookies and place on the prepared baking sheet.
Tip: Form the cookies into patties about 1 inch thick and 2 - 4 inches round.
Bake for 14 - 16 minutes, until golden brown. Let rest until cool, allowing the cookies to set into shape.
To serve - Serve slightly warm and with any additional toppings: nut butter drizzle, coco shred sprinkle, etc.
To store - Keep 2 - 3 days in an airtight container.
