Banana & Hazelnut Cookie Crisps w/ Chocolate-Hazelnut Filling

Thin, crispy, melt in your mouth banana cookies (kinda tuile-like), topped with chopped hazelnuts. The batter has brown sugar in it, making the cookies have that butterscotchy flavour, and a little bit of chew in the middle.
As the cookies are quite sweet, I recommend keeping the filling quite bitter to off-set it (You can use nutella or melted bittersweet chocolate as the filling instead if you like). The unfilled cookies will stay crisp in an airtight container; however, they start becoming softer and chewy once filled, so I recommend filling them just before eating! (they should stay crisp if you fill them with melted bittersweet chocolate though)

Banana, Butterscotch & Hazelnut Cookie Crisps with Bittersweet Chocolate-Hazelnut Filling

Makes around 12 sandwich cookies (24 crisps)

1/4 cup (2 oz / 55g) light brown sugar, packed
1 tbsp butter, melted
2 tbsp neutral oil
1 egg white
1 ripe banana, mashed (about 1/3 cup)
1/4 cup (4 tbsp / 32g) all purpose flour
pinch of baking soda
pinch of salt
1 tbsp + 2 tsp milk
1/2 tsp lemon juice
(optional: 1/4 cup toasted skinned hazelnuts*, chopped)

Preheat your oven to 250 degrees F (130 degrees C) and line a cookie tray with a non-stick baking mat or with well buttered parchment paper**.

Chuck all the ingredients into a food processor or blender and blitz until smooth. Take a teaspoon of batter and blob onto the tray.

Using the back of the spoon, moving it in a circular motion, spread the batter into a circle, around 2 1/2 inches in diameter. Repeat with more batter, spacing the circles 1/2″ apart (the batter doesn’t really spread). If using nuts, sprinkle them on top of the batter now. Bake for 17-20 minutes until completely browned. Let cool on the tray a little, before transferring to a wire rack to cool completely. Store in an airtight container.

When ready to eat, fill with chocolate-hazelnut filling (recipe follows) , nutella or melted bittersweet chocolate.

Chocolate-Hazelnut Filling

1 tbsp butter
1 tbsp hazelnut butter
1 heaped tbsp cocoa powder
2-4 tbsp powdered sugar (to taste)
1-3 tsp milk
Cream butter, hazelnut butter, cocoa, 2 tbsp powdered sugar and 1 tsp milk in a small bowl. Add more powdered sugar / milk to make thicker / thinner consistency (respectively) until you get a spreadable consistency. Spread 1/2 tsp of the filling onto the underside of one cookie, and sandwich together with a second cookie.

* You can also use toasted, chopped pecans or walnuts instead of hazelnuts. To toast hazelnuts, put on a cookie tray and roast in the oven for 10 minutes at 250 degrees F. Transfer hot hazelnuts to a clean, dry kitchen towel and rub together to remove the skins. 

**To butter parchment paper, melt 3 tbsp of butter, then use a pastry brush to cover the whole piece of parchment. If it isn’t well greased, the cookies will probably stick.

***Alternatively, you can: 

  • use an immersion blender in a large bowl, or 
  • make sure the banana is well mashed and mix all the ingredients well with a whisk until smooth.

17 thoughts on “Banana & Hazelnut Cookie Crisps w/ Chocolate-Hazelnut Filling”

  1. I hope I was the only one. The smallest things drives me crazy. it also happens before i asleep and i think about all those things all over again, ending up getting up again on the computer or doing something else late at night!

  2. I can so relate! When I’m lying in bed and I think of something really dumb I did, I literally GROAN and cringe, like “oh my god I can’t believe I did that!”

    These look and sound amazing!

  3. I really love it how you always make your own recipe up! And these cookies sound great too, will try to whip up a batch sometime!

  4. The only thing worse than a brain that reminds you of all the dumb things you ever did are friends who remind you. You can’t punch your own noggin, but it’s sort of a legal hazard when somebody else brings it up, and then your knuckles start itching for sandwich-making time. By the way, thought you might like this–I spend *way* too much time on this site…

    Thanks for sharing another fantastic recipe!

  5. These cookies look amazing! I love sandwich cookies but don’t bake them very often.

  6. Your blog is adorable! Congrats for the great job 🙂 Absolutely stunning videos and photos. Congrats again dear!

  7. These look and sound OUTstanding. I can’t believe how thin they are. I bet they are so buttery + crispy and just plain delicious with that filling. Well done! 🙂

  8. I made these cookies twice now. I screwed it up both times.

    How thick is the batter supposed to be? Mine comes out a milkshake consistency and that doesn’t feel right.

    • I’ve only made them once, but I remember making the batter really thin so that the cookies would get thin and crisp, like super thin tuile batter basically.
      Did you bake the batter that you made?

  9. Taste delicious but mine did not come out crispy, more chewy. Any idea where I might have gone wrong? I even tried baking them an extra 15 min and they were still soft not crispy.

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