Description
These Banana Bread Cookies combine the moist, sweet flavor of traditional banana bread with the chewy, delightful texture of cookies. Perfect for a quick snack or dessert, they feature ripe bananas, oats, and optional walnuts and chocolate chips for added texture and taste.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup mashed ripe bananas (about 1 large banana)
Mix-ins
- 1 cup old-fashioned rolled oats
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set this mixture aside to be combined later with the wet ingredients.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Egg, Vanilla, and Banana: Beat in the large egg and vanilla extract until well combined. Then, mix in the mashed ripe bananas, which add moisture and banana flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Mix-ins: Gently fold in the rolled oats along with walnuts and chocolate chips if you are using them, to distribute evenly within the dough.
- Shape Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to preserve their chewy texture.
Notes
- For a nut-free version, omit the walnuts.
- You can substitute chocolate chips with dried fruits like raisins or cranberries for a different flavor.
- Make sure bananas are ripe for maximum sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze in a sealed container for up to 2 months.
