Banana Bread Cookies
Is there anything better than a fresh piece of banana bread? I didn't think so until I made these banana bread cookies! Because honestly, who doesn't want cookies for breakfast. The best thing about this recipe is you can mix and match optional ingredients to make the perfect combo fit for everyone in the family! Maybe you love your banana bread with nuts - chop up some walnuts and add to the mix. What about those chocolate lovers? Add some chocolate chips. A fun twist - throw in some dried cranberries.
The possibilities are endless! And you can always split the batter into multiple bowls so that everyone can get what they like. This time around I did half walnut and half chocolate chips.
Check out the recipe and if you make it, don't forget to tag me on Instagram!
4 overripe bananas
1 tbsp maple syrup
1 tsp vanilla extract
1 1/2 cup almond flour
1/4 tsp baking powder
1/8 tsp salt
1/4 tsp cinnamon
1/2 c chocolate chips
1/2 c dried cranberries
1/2 cup diced apples
1/2 cup chopped nuts
Preheat the oven to 350 degrees.
Prepare 2 baking sheets with parchment paper.
In a large bowl mash the bananas.
Mix in the egg, maple syrup, and vanilla extract.
In a separate bowl, mix together the dry ingredients.
Add the dry ingredients to the banana mixture and mix well.
Add in any optional ingredients. (If you are splitting the batter, split the amount of add-ins, ie - 1/4 cup chocolate chips).
Using a cookie scoop, drop the batter onto the sheets. Flatten out the cookies as they will not spread as they bake.
Bake for 27-30 minutes or until they are set and have some brown color on the top.
Allow them to cool on the sheet for a few minutes then move to cooling rack to cool completely.
Store in the fridge. When you are ready to eat, pop in the microwave for a few seconds to warm up.
Note that the texture of these cookies is a little more dense and more like bread than a cookie. Just expect that it won't be like a chocolate chip cookie that you might be hoping for.