Choco-Coco-Hazelnut Stacks | PCC Natural Markets

Choco-Coco-Hazelnut Stacks

Yield: About 3 dozen bite-sized cookies

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free wheat-free iconWheat-free

Chock-full of healthy ingredients, these vegan cookies are more than the sum of their parts.



Preheat oven to 350° F. Position oven racks in the top third.

Combine the bananas, vanilla and coconut oil in a large bowl. In another bowl stir together the oats, ground hazelnuts, coconut, cinnamon, salt and baking powder.

Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.

Drop dollops of the slightly loose dough (about 2 teaspoons each) 1 inch apart onto a parchment paper-lined baking sheet. Bake for 12 to 14 minutes. Remove from oven and let cool on the tray. Cookies will be a bit moist but will hold together after they cool.

Source: Sound Consumer, December 2011

More about: bananas, chocolate, coconut, hazelnuts


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