1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note)
1 cup (3 1/2 oz/110 g) hazelnut meal
1 teaspoon instant espresso powder
1/4 teaspoon baking soda
1/8 teaspoon fine salt
2 oz (55 g) bittersweet chocolate, chopped (about 1/2 cup chopped)
Instructions
Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
Cream together the butter and banana, and then stir in the vanilla and stevia. Stir in the hazelnut meal, espresso powder, baking soda, and salt, and then fold in the chopped chocolate.
Scoop the dough into 1 tablespoon-sized balls and arrange them about 2 inches apart on the prepared baking sheets; use the palm of your hand to slightly flatten each cookie.
Bake until the cookies are set and golden on the bottom, about 14 to 16 minutes, rotating the trays once halfway through.
Cool the cookies completely on the trays before removing and serving.
Store leftover cookies layered between parchment paper in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
Notes
Stevia: Here is a guideline on how sweet 1 packet of stevia is: the amount of stevia in 1 packet measures 1/2 teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.