Soft and Chewy Banana Bread Cookies for a Cozy Snack Recipe
These Soft and Chewy Banana Bread Cookies offer a delightful twist on traditional banana bread, combining the rich flavors of ripe bananas, warm cinnamon, and optional mix-ins like walnuts or chocolate chips. Baked to golden perfection, they provide a cozy, tender snack perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Banana Cookie Dough
- 2 large ripe bananas (Use an extra-ripe banana for richer flavor)
- 1 cup granulated sugar (Consider brown sugar for a chewier texture)
- 1/2 cup melted butter (Substitute with vegan butter or coconut oil for dairy-free)
- 2 cups all-purpose flour (Can be substituted with a 1:1 gluten-free flour blend)
- 1 teaspoon baking soda (Ensure it’s fresh for best results)
- 1/4 teaspoon salt (Omit for a low-sodium diet)
- 1/2 teaspoon cinnamon (Optional; skip or use nutmeg for variation)
- 1 teaspoon vanilla extract (Optional but recommended for best taste)
- 1 cup chopped walnuts or mini chocolate chips (Optional; use seeds or cereal for nut-free version)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Mash Bananas: In a mixing bowl, mash the ripe bananas until smooth and creamy, ensuring no large chunks remain for a uniform texture.
- Mix Wet Ingredients: Add granulated sugar and melted butter to the mashed bananas, stirring thoroughly until the mixture is well combined. If using vanilla extract, stir it in at this stage to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, gently folding them together until just incorporated to avoid overworking the dough.
- Add Mix-ins: If desired, fold in chopped walnuts or mini chocolate chips, distributing them evenly throughout the dough for added texture and flavor.
- Portion Dough: Using a spoon or cookie scoop, drop portions of dough onto a lined baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating the cookies are cooked through yet still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely and prevent sogginess.
Notes
- For a chewier texture, substitute granulated sugar with brown sugar.
- Use vegan butter or coconut oil as a dairy-free alternative to melted butter.
- Opt for a gluten-free flour blend to make the recipe gluten-free.
- Omit salt for a low-sodium version or adjust according to dietary needs.
- The vanilla extract is optional but highly enhances the flavor.
- Replace walnuts or chocolate chips with seeds or cereal for a nut-free option.
- Do not overmix the dough to maintain soft and chewy texture.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Keywords: banana bread cookies, soft cookies, chewy banana cookies, snack cookies, banana dessert, easy cookie recipe
