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I’m excited to share my favorite homemade banana bread cookies recipe with you! These soft banana cookies are perfect for using up those overripe bananas. With just a few simple ingredients, you can make a batch quickly.
This easy banana cookie recipe mixes the cozy taste of banana bread with the fun of cookies. You get moist, chewy cookies full of banana flavor and chocolate chips. Trust me, once you try these, you’ll love them!
Looking for a quick snack or a yummy dessert? These soft banana cookies are perfect. They’re easy to make and loved by both kids and adults. So let’s start baking!
5 Reasons You’ll Love This Recipe
I’m excited to share why these easy banana cookies are a must-try. They’re vegan-friendly, thanks to high-quality vegan butter. This makes them just as tasty as the original. The brown butter adds a nutty flavor that’s amazing.
This recipe is easy because it only needs one bowl. You’ll spend less time cleaning and more time eating your treats. Plus, you only need to chill them for 30 minutes. That means you can enjoy warm, gooey cookies in no time!
- It’s a breeze to make vegan
- Brown butter elevates the flavor profile
- One bowl means minimal cleanup
- Quick 30-minute chill time
- Perfect blend of banana bread and chocolate chip cookies
These cookies are perfect for banana bread fans who want something quick. They mix the comfort of banana bread with the fun of chocolate chip cookies. It’s a delicious mix in one bite!
These cookies are like a warm hug for your taste buds.
Once you try this recipe, you’ll want to make it all the time. It’s great for potlucks, family events, or when you need a sweet treat. The easy recipe and rich flavors will keep you baking these cookies again and again!
Exact Ingredients List (+ Possible Substitutes)
I love baking banana bread cookies, and I’m excited to share my go-to recipe with you. Here’s a list of banana bread cookie ingredients you’ll need:
- 1 small overripe banana (1/4 cup mashed)
- 1/2 cup vegetable oil or melted butter
- 1 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
For precise baking measurements, I recommend using a kitchen scale. Weighing ingredients in grams ensures consistent results every time. If you’re looking for vegan substitutions, try replacing the egg yolk with 1 1/2 teaspoons of ground flaxseed mixed with 2 tablespoons of cold water.
Remember, baking is a science, so accurate measurements are key to achieving the perfect texture and flavor in your banana bread cookies. Don’t be afraid to experiment with different mix-ins or spices to make the recipe your own!
Instructions
Let’s make banana bread cookies! I’ve made this recipe many times. I’m excited to share how to make them with you.
First, get a big mixing bowl. Put in melted butter, brown sugar, and mashed banana. The smell will make you feel like you’re in a cozy bakery!
Then, add an egg yolk and vanilla extract. These make the cookies rich. Mix in flour, salt, baking soda, and cinnamon. These are the main ingredients for our cookies.
Here’s a secret tip: add chocolate chips gently. This makes sure they’re spread out right without mixing too much. Put the dough in the fridge while you heat the oven to 350°F. This helps the cookies bake right.
Use a cookie scoop to make 1-inch balls. Put them on a baking sheet lined with parchment paper. Bake for 10-11 minutes. They’re done when the edges are set and the centers are soft.
My favorite part is the heavenly scent that fills the kitchen as these cookies bake!
Let the cookies cool before you eat them. Waiting is important for the best texture. Trust me, it’s worth it! Your banana bread cookies are now ready to enjoy.
Tips, Tricks & Storing
Here are some tips for making the best banana bread cookies. Use bananas that are very ripe for the best taste. The more ripe, the better!
Make sure to weigh your ingredients for the right amount. This small step helps a lot in making your cookies turn out great.
Don’t mix the dough too much. Just mix the ingredients together until they are just combined. For cookies that are soft and chewy, bake them a little less. They will get firmer as they cool.
To get cookies that are perfectly round, use the cookie scooping trick right after baking.
For storing banana bread cookies, put them in a container that seals well at room temperature. They will stay good for up to 5 days, but they taste best in the first 3 days. If you want to make the dough ahead, you can keep it in the fridge for up to 2 days.
If you want to keep the dough for a longer time, freeze it. Then, you can bake fresh cookies whenever you want!