This delicious cookie recipe is the perfect indulgence for when you’re craving something sweet yet healthy. Clocking in at only 24 minutes to make, it is the ideal snack to make when you’re short on time without compromising on flavor. The combination of mashed banana and chocolate chips gives this recipe a unique twist, making it a delicious treat that won’t leave you feeling guilty.
Banana cookies are not only delicious, but they are also very nutritious. Bananas are a great source of potassium, which is important for healthy nerve and muscle function. They also contain vitamin B6 which helps to maintain normal nerve function and red blood cells. Furthermore, bananas are high in dietary fiber, which helps to keep your digestive system healthy. The addition of nuts to banana cookies adds even more nutritional value. Nuts are a great source of healthy fats and proteins and provide important vitamins, minerals, and antioxidants. All of these nutrients can help to keep you feeling full and energized throughout the day.
To get started, preheat your oven to 350°F and line two pans with parchment paper. Then whisk together the flour, baking soda, salt in a medium bowl and set aside. In a mixer bowl, beat the butter and light brown sugar together on low-medium speed for three minutes. Add the mashed banana and mix until everything is combined. After adding the eggs and vanilla extract, stir in the flour mixture to form a thick, durable dough. Then fold in the chocolate chips and walnuts, if desired.
Once that is finished, roll the dough into one-and-a-half-tablespoon balls, and place them 3 inches apart on the lined pans. Bake the banana cookies for 12 to 14 minutes. If the tops are just beginning to lightly brown – the cookies are ready. For a softer interior, be sure to take them out of the oven before they have fully browned. Once cooled, enjoy with a tall glass of milk or a cup of coffee.
These cookies will stay fresh at room temperature for up to two days or in the fridge for up to one week. They can also be frozen for up to three months so you can enjoy these delectable treats anytime!
Banana Cookies
12
servings10
minutes14
minutes24
minutesThese cookies will stay fresh at room temperature for up to two days or in the fridge for up to one week. They can also be frozen for up to three months so you can enjoy these delectable treats anytime!
Ingredients
2 2/3 cups all-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup brown sugar
2/3 cups Unsalted butter softened
2 large Eggs
1/2 cup mashed banana (approximately 1 big banana)
1 teaspoon Pure vanilla extract
1/2 cup Walnuts or pecans, chopped (optional)
1 1/4 cup semi-sweet chocolate chips or chunks
Directions
- To get started, preheat your oven to 350°F and line a pan with parchment paper.
- Then whisk together the flour, baking soda, and salt in a medium bowl and set aside.
- In a mixer bowl, beat the softened butter, eggs, vanilla extract, and brown sugar together on low-medium speed for three minutes.
- Add the mashed banana and mix until everything is combined.
- Stir in the flour mix to form the dough.
- Then fold in the chocolate chips and walnuts or pecans, if desired.
- Once that is finished, roll the dough into one-and-a-half-tablespoon balls, and place them 3 inches apart on the lined pans. Bake the banana cookies for 12 to 14 minutes.
- If the tops are just beginning to lightly brown - the cookies are ready.
- For a softer interior, be sure to take them out of the oven before they have fully browned.
- Once cooled, enjoy with a tall glass of milk or a cup of coffee.
FAQs:
Q: What makes the cookies moist?
A: The mashed banana and the unsalted butter contribute to the moisture in this recipe, and the combination of these two ingredients makes for a moist, delicious cookie.
Q: Can I omit the walnuts?
A: Yes, walnuts are optional in this recipe, so you can leave them out if desired.
Q: Can I replace the chocolate chips with a different type of chocolate?
A: Absolutely! Feel free to experiment with different types of chocolate. To make these cookies nut-free, swap out the walnuts for more chocolate chips.
