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Preheat oven to 350F/ 175C.
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In a mixing bowl, combine oats, flour, sugar, cornstarch, baking powder, cinnamon, and salt.
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Add the apple, the banana, the dates, and the hazelnuts to the mixing bowl.
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Mix olive oil and almond milk in a measuring cup, then pour into the mixing bowl with the dry ingredients. Stir until well combined.
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Drop 12 heaping tablespoon-sized mounds onto a parchment-lined cookie sheet. If you prefer smaller cookies, you can level off your tablespoons of dough and make about 15 cookies.
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Bake for 15-16 minutes or until the edges of the cookies are slightly browned. (If you're making 15 smaller cookies, bake them slightly less).
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Allow your cookies to cool for 5 minutes before removing them from the baking tray.