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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes (+5 min standing time)
Makes 2 dozen

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INGREDIENTS
1 ripe banana, mashed
1 egg
1/2 cup (125 mL) Savör peanut butter
1/4 cup (60 mL) Savör blackstrap molasses
1 tsp (5 mL) vanilla extract
1 3/4 cups (425 mL) large flake oats
1/4 cup (60 mL) chopped toasted peanuts
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (75 mL) Savör Chocolate Hazelnut Spread 
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INSTRUCTIONS

1. Preheat oven to 350°F (180°C).
2. In bowl, mash banana. Whisk in egg, peanut butter, molasses, and vanilla. Stir in oats, peanuts, baking soda and salt.
3. Scoop 2 tbsp (30 mL) portions onto parchment paper lined–baking sheet. Bake, rotating baking sheet halfway through cooking time, for 8 to 10 minutes or until set and lightly golden. Let cool for 5 minutes on baking sheet on rack. Transfer directly to rack; let cool completely.
4. In heatproof microwaveable bowl, microwave chocolate hazelnut spread for 20 to 30 seconds or until slightly warm. Drizzle evenly over cookies.​

TIP    Substitute gluten-free oats for large flake oats if desired.