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 peanut-free iconPeanut-free soy-free iconSoy-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 bananas, vanilla and coconut oil in a large bowl. In another bowl stir together oats, ground hazelnuts, coconut, cinnamon, salt and baking powder.

Add dry ingredients to wet ingredients and stir until combined. Fold in 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 the oven and let cool on the tray. Cookies will be a bit moist but will hold together after they cool.

More about: bananas, chocolate, coconut, hazelnuts


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