Chewy Banana Bread Cookies
Delightfully chewy cookies blending the comforting flavors of banana bread, enhanced with cinnamon and nutmeg.
Ingrédients
Wet Ingredients
- 1 large very ripe banana, mashed (½ cup / 120 g) Ensure banana is very ripe for optimal sweetness.
- ½ cup unsalted butter, melted and cooled Can substitute with coconut oil for dairy-free.
- 1 large egg, room temperature For vegan, can substitute with flax seed mixture or applesauce.
- 1 teaspoon vanilla extract Use high-quality vanilla for the best flavor.
Dry Ingredients
- ¾ cup light brown sugar, packed
- 1¼ cups all-purpose flour Can use gluten-free flour with binding agent.
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg, optional For a very subtle flavor.
Instructions
Preparation
- Gather all necessary ingredients. Make sure your banana is very ripe for optimal sweetness and flavor.
- Preheat your oven to 350°F (175°C).
- Prepare your baking sheets by lining them with parchment paper.
- In a large mixing bowl, whisk the mashed banana, melted butter, and brown sugar together until smooth and glossy.
- Add the egg and vanilla extract to the banana mixture and whisk until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Chill the dough in the fridge for 20-30 minutes.
Baking
- Scoop about 2 tablespoons of dough for each cookie onto prepared baking sheets, spacing them well apart.
- Bake the cookies for 11-13 minutes until edges are golden and centers are soft.
- Allow the cookies to cool on the baking sheet for about 10 minutes.
Notes
These cookies are freezer-friendly. To store, keep in an airtight container for up to a week, or freeze for up to 3 months.