Makes: 4 cookies
Prep time: 10 minutes
Baking time: 12–14 minutes
You’ll need:
- Mixing bowl
- Fork or masher
- Baking paper
- Baking tray
- Oven
Ingredients:
- 1 ripe banana (approx. 100 g mashed)
- 3 tbsp La Vida Vegan white hazelnut spread
- 15 g hazelnuts, roughly chopped
- ½ tsp baking powder
- 50 g fine oats
- 40 g vegan chocolate, roughly chopped
- Pinch of salt
Method:
- Preheat the oven to 180°C (top and bottom heat) and line a baking tray with baking paper.
- Mash the banana in a bowl until smooth.
- Stir in 2 tbsp of the La Vida Vegan hazelnut spread.
- Add the oats, baking powder, salt, and chopped hazelnuts. Mix well.
- Fold in half of the chopped chocolate, saving the rest for the topping.
- Use a spoon to form 4 mounds of dough on the baking tray and gently press them into round cookie shapes.
- Top with the remaining chocolate pieces.
- Bake for 12–14 minutes, until lightly golden. Allow to cool slightly.
- Finish with an extra drizzle of La Vida Vegan spread over the cooled cookies.
Tip:
Prefer more crunch? Add extra chopped nuts or seeds to the dough.
