Banana Cookies
Soft, chewy banana cookies that taste like banana bread in cookie form. Made with ripe bananas, warm cinnamon, and simple pantry ingredients, they’re perfect for snacks, lunchboxes, or an easy dessert.
Ingredients
- 1 1/2 cups all-purpose flour about 180 g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional, adds warmth
- 1/2 cup unsalted butter softened to room temperature (1 stick / 113 g)
- 1/2 cup granulated sugar about 100 g
- 1/4 cup light brown sugar packed, about 50 g
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 medium very ripe bananas mashed, about 3/4 cup total
- 1/2-3/4 cup semi-sweet chocolate chips or chunks optional
- 1/2 cup chopped walnuts or pecans optional, for banana bread–style cookies
- 2-3 tablespoons old-fashioned oats optional, for extra texture
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Set aside.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes, until light and creamy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar
- Add the egg and vanilla extract to the creamed mixture. Beat on medium speed until smooth and fully combined, scraping down the sides of the bowl as needed.1 large egg, 1 teaspoon pure vanilla extract
- In a small bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Stir the mashed banana into the wet mixture; it may look slightly curdled, which is normal.2 medium very ripe bananas
- Add the dry ingredient mixture to the wet ingredients. Mix on low speed or stir by hand just until no streaks of flour remain. Do not overmix to keep the cookies tender.
- Gently fold in the chocolate chips, nuts, and oats, if using. The dough will be soft and a bit sticky.1/2-3/4 cup semi-sweet chocolate chips or chunks, 1/2 cup chopped walnuts or pecans, 2-3 tablespoons old-fashioned oats
- Using a medium cookie scoop (about 1 1/2 tablespoons) or a spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, rotating the pans halfway through, until the edges are set and lightly golden and the centers no longer look wet. The cookies will still be soft and will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. The flavor deepens as they cool.
Notes
Use very ripe, speckled bananas and measure to about 3/4 cup mashed; too much banana can make the cookies cakey. Spoon and level your flour to avoid adding extra. If cookies spread too much, chill the dough for 20–30 minutes before baking. Store cooled cookies in an airtight container at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze baked cookies or scooped dough balls for up to 2 months.
Nutrition
Calories: 120kcal
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