Preheat the oven to 350°F (175°C). Line a dark metal baking sheet with parchment paper.
Mash the bananas with a potato masher or a fork. Grate the apple and carrot. Chop the hazelnuts, if they are not already chopped.
Combine all ingredients thoroughly in a medium-sized mixing bowl. (How easy is this?)
Using a ¼-cup measuring cup, drop scoops of dough onto the prepared baking sheet. You will end up with eight scoops. Flatten them slightly into a cookie shape with wet hands. They don't spread, so no worries if the cookies are close together on the sheet.
Place the baking sheet about ⅓ of the way from the top of the preheated oven. Bake for 15 minutes until the cookies are firm enough to hold together. Let the cookies cool before eating to give them more time to firm up.
This is a level 3 recipe (weight maintenance and active lifestyles). Though the calories per "cookie" are low, these are packed with energy-dense ingredients that are easy to overeat. Instead of modifying the recipe, make this into a more filling breakfast by adding more protein. Plain (unsweetened) Greek yogurt or a couple of hard-boiled eggs may provide enough protein to help keep you feeling full until lunchtime. Vegans will need to add something with legumes, such as soy yogurt or seasoned scrambled tofu.The dried fruits here are fine for those who need a concentrated source of energy, such as children who might have trouble eating enough before school. However, adults should keep in mind that over-consuming dried fruit can hinder weight loss goals. Choose hot oatmeal topped with chopped fresh fruit instead if you tend to overeat foods packaged in cookie form.Nutrition information is for one serving of the recipe.