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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Use any protein powder you prefer for this recipe. For a nut-free version, skip the hazelnuts and use a seed butter instead of chocolate hazelnut spread.
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Mash the banana until smooth.
Mix in the oats flour, protein powder, baking powder, and chopped hazelnuts until combined.
Spread half of the batter on greased baking foil.
Add a blob of chocolate hazelnut spread in the center.
Cover with the remaining batter, sealing the edges.
Top with chopped hazelnuts and dark chocolate.
Bake at 180° for 12-15 minutes until the cookie is set and lightly golden.
Let cool for 5-10 minutes before serving.
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Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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