Chocolate Hazelnut Breakfast Protein Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

225 g

Hazelnuts

85 g

Dark Chocolate Chips

30 mL

Coconut Oil

1

Banana

110 g

Coconut Sugar

or Brown Sugar

50 g

Chocolate Plant-Based Protein Powder

6 g

Unsweetened Cocoa Powder

5 mL

Vanilla Extract

2 mL

Hazelnut Extract

to taste

Dark Chocolate

to taste

Hazelnuts

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

First blend your Hazelnuts (225 g) and Dark Chocolate Chips (85 g) in a food processor. Make a "mealy" base. It will be moist from the chocolate. Place in a bowl.

Step 3

Add Banana (1) , Coconut Oil (30 mL) , Vanilla Extract (5 mL) , and Hazelnut Extract (2 mL) . Beat until blended.

Step 4

Add in Coconut Sugar (110 g) , Chocolate Plant-Based Protein Powder (50 g) , and Unsweetened Cocoa Powder (6 g) . Mix again until blended.

Step 5

Roll dough into golf size balls and place on greased baking sheet. Press flat with hand or back of spoon.

Step 6

Bake at 350 degrees F (180 degrees C) for 10-12 minutes or until cookies are browned a bit on the corners. They will still be soft but will harden later in fridge.

Step 7

While cookies are cooling, melt extra Dark Chocolate (to taste) and drizzle the dark chocolate on top. Then crush extra Hazelnuts (to taste) and sprinkle on top.

Step 8

Place cookies in the fridge for 30 minutes so harden.

Step 9

Serve and enjoy!