Description
If you love the moist texture and warm flavor of banana bread, you’re going to fall head-over-heels for Handmade Banana Bread Cookies.
Ingredients
- 1 cup mashed ripe banana (about 2 large bananas)
- ½ cup coconut sugar (or brown sugar)
- ¼ cup melted coconut oil (or vegan butter)
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour (or a 1:1 gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup dairy-free chocolate chips or raisins
Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix wet ingredients
In a large bowl, combine the mashed banana, coconut sugar, melted coconut oil, and vanilla extract. Stir until well mixed.
Step 3: Add dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture, stirring until fully combined.
Step 4: Fold in extras
If using, fold in chopped nuts, chocolate chips, or raisins. The dough will be soft and slightly sticky.
Step 5: Scoop and shape
Use a cookie scoop or tablespoon to drop spoonfuls of dough onto your prepared baking sheet, spacing about 2 inches apart. Gently flatten the tops with the back of the spoon.
Step 6: Bake
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
Step 7: Cool and enjoy
Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use overripe bananas – The browner, the better. They add natural sweetness and depth.
- Don’t overmix – Stir just until combined to keep the cookies tender.
- Slightly underbake – This ensures a soft, chewy center.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12–16 cookies
- Calories: 110
- Sugar: 6 g
- Fat: 5 g
- Carbohydrates: 14 g
- Fiber: 1g
- Protein: 1.5 g
Keywords: Handmade Banana Bread Cookies