Description
These handmade banana bread cookies are soft, chewy, and full of cozy banana bread flavor in a fun, snackable form. Perfect for healthy snacking, gifting, or using up ripe bananas, these cookies are easy to bake and endlessly customizable.
Ingredients
2 ripe bananas, mashed
½ cup brown sugar or coconut sugar
¼ cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
1 egg (or flax egg for vegan version)
1 cup all-purpose flour (or gluten-free blend)
½ cup rolled oats
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Optional: ½ cup chocolate chips, chopped walnuts, or raisins
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, mash bananas until mostly smooth.
Add brown sugar, melted oil or butter, vanilla, and egg. Mix until combined.
In another bowl, whisk flour, oats, baking soda, cinnamon, nutmeg, and salt.
Gradually stir dry ingredients into the wet mixture until a soft dough forms.
Fold in any mix-ins. Drop dough by spoonfuls onto the baking sheet and flatten slightly.
Bake for 10–12 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
Use spotty ripe bananas for best flavor and moisture.
Substitute flax egg and gluten-free flour for dietary needs.
Add-ins like chocolate chips, nuts, or dried fruit are delicious.
Store in an airtight container for 3 days, or freeze up to 2 months.
No chilling required—these cookies go straight from bowl to oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 18 cookies