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RECIPE
11 INGREDIENTS9 STEPS40MIN

Chocolate Hazelnut Breakfast Protein Cookies

4.7
3 Ratings
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Cotter Crunch
Nutrition Specialist for Gluten Free eating
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Vegan Chocolate Hazelnut Breakfast Protein Cookies made with just a few simple Ingredients! These protein cookies are packed with real food nourishment! Hazelnuts, banana, plant protein, and dark chocolate. Vegan, flourless, and tastes like dessert.

40MIN

Total Cooking Time

11

Ingredients
Cotter Crunch
Nutrition Specialist for Gluten Free eating
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Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1 2/3 cups
Hazelnuts
2 Tbsp
Coconut Oil
1/2 cup
Brown Sugar
1/2 cup
Vegan Protein Powder
1 Tbsp
Unsweetened Cocoa Powder
1/2 tsp
Hazelnut Extract
to taste
Hazelnuts
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Directions

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Step 1
Preheat oven to 350 degrees F.
Step 2
First blend your Hazelnuts (1 2/3 cups) and Dark Chocolate Chips (1/2 cup) 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 (2 Tbsp) , Vanilla Extract (1 tsp) , and Hazelnut Extract (1/2 tsp) . Beat until blended.
Step 4
Add in Coconut Sugar (1/2 cup) , Vegan Protein Powder (1/2 cup) , and Unsweetened Cocoa Powder (1 Tbsp) . 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 (175 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!

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