These cookies are so ridiculously easy to make! They are completely fail proof and they taste incredibly delicious. They are perfect as a snack or even for a breakfast on the go. I love the crunchiness of the hazelnuts and the fresh burst of the flavour from the blueberries. They are crunchy on the outside and soft on the middle. I love having them with a cup of tea in the afternoon or sometimes as a post dinner sweet treat.
Makes about 10-12 cookies
1 very ripe banana
1/2 cup of fresh blueberries + extra for decorating the cookies (optional)
2 tablespoons of milled flaxseeds + 4 tablespoons of water
1/2 cup of almond butter (peanut butter will work as well)
1 1/2 cup of jumbo oats
1/2 cup of ground almonds
3 -4 tablespoons of roughly chopped hazelnuts
3 tablespoons of melted coconut oil
3 tablespoons of maple syrup or date nectar
a dash of vanilla extract
1 teaspoon of baking powder
3 tablespoon of almond milk
pinch of sea salt
Start by preheating the oven at 180 degrees Celsius.
In a small bowl mix together the flaxseeds with the water. Let it sit for 5-10 minutes until it becomes gloopy.
In a large mixing mash up the banana with a fork. Add in the melted coconut oil, almond butter, maple syrup, vanilla extract, almond milk and the flax mixture. Give it a good mix. Add in the oats, ground almond, chopped hazelnuts and baking powder. Mix everything together. Finally gently fold in the blueberries.
Lay a baking try with some parchment paper. Scoop out about 1 tablespoon of the mixture for each cookies and with your fingers press it down into a round shape. The mixture is quite sticky so things can get messy! 🙂
Bake the cookies in the oven for 18-20 minutes until they start to turn golden brown around the edges. Let them cool in the tray for 10 minutes before transferring them to a cooling rack for another 10 minutes. Enjoy!