Vegan Nutella-Stuffed Breakfast Cookies

Directions

1. 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.

2. Preheat the oven to 350 degrees F.

3. 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.

4. In a small bowl, mix the remaining dry ingredients and then pour into the wet banana/butter mixture.

5. Use a spatula to mix everything until it resembles a cookie dough mixture.

6. 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.

7. 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.

8. 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).

9. Repeat step 7-8 to make remaining cookies placing them an inch apart on the cookie sheet.

10. 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.