Banana Oat Cookies with Hazelnut Spread
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Banana Oat Cookies with Hazelnut Spread


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Banana Oat Cookies with Hazelnut Spread

Banana Oat Cookies with Hazelnut Spread

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Keyword: banana, cookies, hazelnut, oats
Servings: 12 cookies
Author: Dina Deleasa-Gonsar


  • 2 cups quick oats
  • 1 3/4 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 2 bananas, mashed
  • 3/4 cup unsalted butter, softened
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 3 tablespoons maple syrup
  • 1 cup brown sugar
  • 3/4 cup add-in of your choice, such as chocolate chips, sprinkles, etc. (optional)
  • 6 tablespoons Nutella


  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a medium mixing bowl, stir together oats, whole wheat flour, baking powder, cinnamon and salt until combined. Set aside.
  • In a large mixing bowl, mash banana. Add butter and mash together. Next add egg, brown sugar, maple syrup and vanilla extract, and beat on medium-high with a mixer until well combined, at least 3 minutes, stopping to scrape down the bowl as needed.
  • Add wet ingredients into dry ingredients. Mix on a low speed until flour dissolves. If you are mixing in chocolate chips or sprinkles, add up to 3/4 cup of the mix and fold in gently with a rubber spatula.
  • Cover the bowl and place in fridge for 30 minutes.
  • After 30 minutes, remove from fridge and preheat oven to 350 degrees.
  • With a large cookie scoop, scoop dough onto prepared baking sheet. My cookie scoop yielded almost 2 tablespoons or so per scoop. This yields about 10-12 cookies.
  • With back of a spoon, gently press each ball dough to flatten a bit. They will spread out as they bake.
  • Place in oven for about 15 minutes. Remove and let cookies cool before handling them.
  • Once cooled, top with about a 1/2 tablespoon of Nutella per cookie. Spread Nutella over the cookie with the back of a spoon. Yum!


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