Vegan Nutella-Stuffed Breakfast Cookies
, by Scarlett Full, 1 min reading time
Vegan Nutella-Stuffed Breakfast Cookies
Scarlett Full
12
30 minutes
15 minutes
212
Who says cookies aren’t for breakfast? These healthy, protein-packed breakfast cookies are chewy on the outside, and bursting with creamy vegan Nutella goodness on the inside! With 7.5g of plant-based protein per cookie, they’ll keep you fueled and satisfied—without the sugar crash.
✔ Decadent taste, nutritious ingredients
✔ Gluten-free, dairy-free, and totally delicious
✔ Perfect for busy mornings or a guilt-free treat!
Make a batch, grab one (or two 😉), and start your day the chocolatey way! 🍪💪🌱 Makes 12 cookies.
Ingredients
1 cup rolled oats
1 cup oat flour
2 tbsp hemp seeds
1- 3 scoops GN vanilla Pea Protein powder (choose 1 scoop for kids, and 2-3 scoops for adults)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup nut/seed butter of choice
3 small, ripe bananas (the more ripe, the sweeter the cookies will be)
Approximately 1/3 cup vegan nutella or your choice nut/seed/chocolate spread (Optional; see note below)
Directions
Place 12 individual, heaping teaspoon dollops of nutella or your choice spread on a piece of parchment paper and place in the freezer for at least 30 minutes.
Preheat the oven to 350 degrees F.
Place bananas in a medium bowl and using a masher or fork, mash the bananas they resemble a puree. Then add in the nut/seed butter and mix thoroughly.
In a small bowl, mix the remaining dry ingredients and then pour into the wet banana/butter mixture.
Use a spatula to mix everything until it resembles a cookie dough mixture.
Using a spoon or the spatula roughly divide the dough in half and then each half in half and then each quarter into 3 so that you have 12 roughly even sized portions. Then form these into balls.
To stuff the cookies with nutella, press your thumb into the middle of a ball to make a deep dent and then "bury" the frozen dollop of nutella by then pinching the dough over the dollop.
Place the ball on a parchment covered cookie sheet and press down gently with 2-3 fingers to make a flatter cookie shape. (These cookies wont spread out much like regular cookies do).
Repeat step 7-8 to make remaining cookies placing them an inch apart on the cookie sheet.
Bake for 12-15 minutes until lightly golden around the edges. Allow them to cool for 5 minutes before transferring onto a cooling rack. Store leftover cookies in an airtight container in the fridge for up to a week. You can reheat leftovers for a few seconds in the microwave for a gooey center.