Today, I got a recipe with Nutella. If you would rather not use the somewhat »controversial« hazelnut chocolate spread, you can use something else, of course. Either way, these easy Nutella Banana Cookies are simply delicious. The combination of bananas and hazelnut chocolate spread is simply fantastic. I’ve always loved it, for as long as I can remember. If you look online for recipes, you’ll see that many people feel the same way. ;P
As a child, I used to dip bananas into Nutella and then snack on them. I know, that’s terrible and you definitely shouldn’t do it, but I loved it back then. Today, I’m sharing a slightly more civilized version of this flavor combination. Bananas, Nutella, and a few rolled oats are also in the mix – everything goes together perfectly and makes for extremely delicious and flavorful cookies. Maybe you should just give them a try.
The cookie dough is mixed in no time. You don’t even need a lot of equipment. No food processor, just a bowl, a fork (to mash the banana) and something to stir with. If you have a food processor in your kitchen, you can just let it relax for the day. Making these cookies the old-fashioned way without any electric devices (except for the oven) is just as quick and there’s also less cleaning up to do, I guess. ;P
If you want to give the cookies some more texture, you can also throw a few chopped nuts into the cookie dough. Nutella (or an alternative) works well with chopped hazelnuts but you can also use other types of nuts here, of course. Walnuts work just as well, for example. People with allergies who can only tolerate almonds can use those too. No problem.
The amount of cookie dough is a little too much for one baking sheet, so we recommend preparing two baking sheets and baking them one after the other. If you’re in a hurry and can’t wait for the cookies to finish quickly enough, you can theoretically switch from regular top/bottom heat to convection (and turn the temperature down by about 20°C/70°F). This is a great way to bake two baking sheets at once. However, with convection, there is often a risk that the cookies will turn out a little drier… That’s why we only use this function in emergencies only or when it is expressly recommended in a recipe.
If you like Nutella and stuff like that, or simply have a jar of it at home that needs to be used up, you can find more recipes on this blog that feature hazelnut chocolate spreads. Our NY-Style Nocilla Filled Chocolate Cookies are a good example. If you’re not familiar with Nocilla, it’s the Spanish version of chocolate spread, which is available without palm oil and no added sugar. Two good reasons to prefer that one to other spreads.
Our Donuts (aka. Bomboloni) with Hazelnut Chocolate Filling are also really, really delicious and definitely worth trying. However, you have to work with hot oil here, which not everyone likes. But as we all know – donuts are so delicious because they take a little bath in boiling hot oil. :P Anyway, if you want to use a different type of filling, feel free. Chocolate ganache would also be excellent for those donuts, for example!
INGREDIENTS / ZUTATEN
(about 25 cookies)
1 1/2 cups (200g) all-purpose flour
1 cup (200g) sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (120g) butter, at room temperature
2 large ripe bananas, mashed
1 large egg
1 3/4 cup (150g) rolled oats*
1/4 cup (80g) Nutella or alternative
(etwa 25 Cookies)
200g Mehl (Type 405)
200g Zucker
1/2 TL Backpulver
1/2 TL Salz
120g weiche Butter
2 große, überreife Bananen, zerdrückt
1 Ei (L)
150g Haferflocken (Feinblatt)*
80g Nutella oder Alternative
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line two baking sheets with baking parchment and set them aside.
2. Mix the flour, sugar, baking powder, and salt in a large bowl. Add the butter in small pieces and mix with the remaining ingredients using a fork or your fingers. Mash the bananas and add them to the bowl together with the egg – mix everything well. Next, add the rolled oats and fold them in. Finally, add the Nutella or an alternative gradually with a spoon and stir it in. Don’t mix too much – it’s okay if you can still see streaks in the mixture.
3. Using a cookie scoop* or tablespoons, place portions of dough on the first baking sheet, leaving some space in between – the cookies will spread quite a bit during baking. Bake the first batch of cookies for about 10-12 minutes, until they have set around the edges and started to brown a little. Remove the cookies from the oven and let them cool down briefly on the baking sheet, then transfer them to a wire rack to cool completely. Repeat the process with the second baking sheet and the remaining dough until all the cookies are baked.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen.
2. Mehl, Zucker, Backpulver und Salz in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben und mit einer Gabel oder den Fingern mit den restlichen Zutaten vermengen. Die Bananen zerdrücken und zusammen mit dem Ei zur Schüssel dazugeben – alles gut vermischen. Als Nächstes die Haferflocken dazugeben und unterheben. Das Nutella bzw. eine Alternative löffelweise dazugeben und untermischen. Hier sollte man nicht zu viel mischen – man darf hier ruhig Streifen in der Masse sehen.
3. Mit einem Cookie Scoop* oder Esslöffeln Teigportionen mit etwas Abstand zueinander auf das erste Blech setzen – die Cookies laufen beim Backen etwas auseinander. Die Cookies für etwa 10-12 Minuten backen, bis sie an den Rändern fest geworden sind und etwas Farbe bekommen haben. Die Cookies aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Den Prozess mit dem zweiten Blech und verbliebenem Teig wiederholen, bis alle Cookies gebacken sind.
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Here is a version of the recipe you can print easily.
Print
Nutella Banana Cookies
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 00:45
- Yield: 25 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Delicious and easy-to-prepare cookies with bananas, oats, and Nutella! They are so good you want to make them over and over!
Ingredients
1 1/2 cups (200g) all-purpose flour
1 cup (200g) sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (120g) butter, at room temperature
2 large ripe bananas, mashed
1 large egg
1 3/4 cup (150g) rolled oats*
1/4 cup (80g) Nutella or alternative
Instructions
1. Preheat the oven to 200°C (390°F). Line two baking sheets with baking parchment and set them aside.
2. Mix the flour, sugar, baking powder, and salt in a large bowl. Add the butter in small pieces and mix with the remaining ingredients using a fork or your fingers. Mash the bananas and add them to the bowl together with the egg – mix everything well. Next, add the rolled oats and fold them in. Finally, add the Nutella or an alternative gradually with a spoon and stir it in. Don’t mix too much – it’s okay if you can still see streaks in the mixture.
3. Using a cookie scoop* or tablespoons, place portions of dough on the first baking sheet, leaving some space in between – the cookies will spread quite a bit during baking. Bake the first batch of cookies for about 10-12 minutes, until they have set around the edges and started to brown a little. Remove the cookies from the oven and let them cool down briefly on the baking sheet, then transfer them to a wire rack to cool completely. Repeat the process with the second baking sheet and the remaining dough until all the cookies are baked.
Notes
Enjoy baking!
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Best cookies ever – all my friends love them, too! :-)
Hi Hannah,
happy to hear that :)
Cheers,
Marc