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Banana & Hazelnut Cookie Crisps w/ Chocolate-Hazelnut Filling

17 Comments / Cookies / , , , , ,
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. M e k i

    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!

  5. Katie

    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!

  6. Irene

    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!

  8. wallflourgirl

    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… http://www.keepcalm-o-matic.co.uk/

    Thanks for sharing another fantastic recipe!

  9. Patricia Scarpin

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

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  11. katerina

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

  12. Ashley

    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! 🙂

  13. Farah

    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.

    1. Izy

      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?

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  15. Mary

    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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