Description
Delight in these irresistibly soft and naturally sweet handmade banana bread cookies. Made with ripe bananas and wholesome ingredients like coconut sugar and coconut oil, these cookies combine the comforting flavors of banana bread in a convenient handheld form. Perfect for a quick snack or a cozy treat, they can be customized with nuts, dairy-free chocolate chips, or raisins for added texture and taste.
Ingredients
Scale
Main 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
Dry Ingredients
- 1¼ cups all-purpose flour (or a 1:1 gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup dairy-free chocolate chips or raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the mashed banana, coconut sugar, melted coconut oil, and vanilla extract. Stir thoroughly until the mixture is smooth and evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures even distribution of the leavening and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until the dough is fully combined with no streaks of flour visible.
- Add Optional Mix-Ins: If desired, fold in chopped nuts, chocolate chips, or raisins gently into the dough. The dough will be soft and slightly sticky at this stage.
- Shape Cookies: Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Gently flatten the tops with the back of the spoon to shape the cookies.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10–12 minutes, or until the edges turn lightly golden and the centers are set but still soft to the touch.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using ripe bananas will maximize sweetness and moisture in the cookies.
- Substitute coconut sugar with brown sugar for a similar flavor profile.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Optional mix-ins like nuts, chocolate chips, or raisins add delightful texture and flavor but can be omitted for simplicity.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If cookies spread too much, chilling the dough for 30 minutes can help maintain shape.
