Chocolate Hazelnut Breakfast Cookies

Ingredients

• 1 cup (250 mL) mashed ripe banana
• 1 cup (250 mL) smooth natural hazelnut butter
• 1 cup (250 mL) pure maple syrup
• ½ cup (125 mL) butter, melted
• 2 teaspoons (10 mL) pure vanilla extract
• 2 cups (500 mL) old-fashioned rolled oats
• 1 cup (250 mL) all-purpose flour
• 1 cup (250 mL) finely chopped toasted hazelnuts
• ½ cup (125 mL) mini semi-sweet chocolate chips
• ¼ cup (60 mL) hemp hearts
• 2 tablespoons (30 mL) chia seeds
• 1 teaspoon (5 mL) cinnamon
• 1 teaspoon (5 mL) baking powder
• ¼ teaspoon (1 mL) salt

Directions

1. Position the racks in the upper and lower thirds of the oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk the eggs. Stir in the mashed banana, hazelnut butter, maple syrup, melted butter, and vanilla until combined.
3. In a large bowl, stir together the oats, flour, hazelnuts, chocolate chips, hemp hearts, chia seeds, cinnamon, baking powder, and salt.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Using an ice-cream scoop or large spoon, scoop 6 large or 12 small mounds of cookie dough onto each lined baking sheet, leaving about 2 inches (5 cm) between cookies. Using your hand, flatten the cookies until about ¾ inch (2 cm) thick. Bake until golden brown on the bottom, 18 to 20 minutes, rotating the pans halfway through. Let the cookies cool slightly on the pans, then transfer them to a rack to cool completely.

Vegan: Use a store-bought egg replacer or Flax Eggs (page 000) instead of eggs. Use vegan butter and dairy-free chocolate.

Dairy-Free: Use vegan butter and dairy-free chocolate.

Gluten-Free: Use a 1:1 gluten-free flour blend. Use certified gluten-free oats.

Nut-Free: Use a seed butter instead of hazelnut butter. Omit the hazelnuts.

Storage

Store cooled cookies in a resealable container at room temperature for up to 1 week or in the freezer for up to 3 months.