banana bread cookies

Here's what you need: sugar, brown sugar, vanilla extract, butter, greek yogurt, egg, ripe bananas, flour, baking powder, baking soda, salt, cinnamon, chocolate chips

Super Soft Banana Bread Cookies Recipe by Tasty

sugar

brown sugar

vanilla extract

butter, softened

greek yogurt

bananas

flour

baking powder

baking soda

salt

cinnamon

chocolate chips

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Tasty

In a bowl, whisk sugar, brown sugar, vanilla extract, and butter together until creamy.

Add Greek yogurt, egg, and bananas. Mash bananas and mix thoroughly.

Gently fold in the flour, baking powder, baking soda, salt, and cinnamon just until combined.

Like a baking sheet with parchment paper and place spoonfuls of dough 2 inches (5 cm) apart.

Bake for 15 minutes and cool on a cooling rack.

https://vid.tasty.co/output/45485/mp4_640x640/1501519906

These Vegan Breakfast Banana Oatmeal Cookies are soft, chewy and incredibly easy to make! The perfect grab n' go breakfast or quick snack loaded with healthy ingredients. 

Breakfast Banana Oatmeal Cookies

banana (3/4 cup // 175 grams)

coconut sugar

peanut butter

vanilla

tsp salt

gluten free quick oats (112 grams)

almond flour (58)

tsp baking powder

chocolate chips (40 grams)

walnuts

sunflower seeds

blueberries (50 grams)

raisins

Into a mixing bowl, mash the banana until pureed. Add in the coconut sugar, peanut butter, vanilla, cinnamon and salt and mix to combine.

Add in the quick oats, almond flour and baking powder and mix until a dough forms. Fold in any add-ins if using.

Divide the dough into 9-10 equal sized cookies. Roll them into balls and then flatten them with the palm of your hands. Place onto to lined cookie sheet and bake for 15 minutes, rotating the tray half way.

Let them cool on the baking sheet for 3-4 minutes and then transfer them to a wire rack to cool for another 5 minutes before eating. 

Scrumptious! Subbed whole wheat flour and added chocolate chips. Reminds me of a baked energy ball - soft and delicious :)

These came out perfectly! I didn’t add any extra sweetener and just tossed in a second smaller banana and more chocolate chips! Absolute perfection.

amazing love it did it 2 times ,, not too much sugar ,, no eggs ,, recommended 👍🏻

I've probably made these 5 times in a row now! I do like to add 2 tbsp of mochiko flour just to give the cookies a little chew (something I've learned from your other cookie recipes). Highly recommend!

My 3-year old and I made these this morning and they were a hit! We added chocolate chips and coconut. We were out of almond flour so used some gluten free baking flourinstead  and the cookies still turned out great. Will definitely make again!

Fantastic recipe! I followed it exactly, except I used gf rolled oats. Then stored the mix it in the fridge overnight. Added raisins in the morning and baked them for breakfast!! Not at all dense n mooshy like banana breakfast cookies tend to be. The moisture was absorbed and made for  a light cookie with a slightly crisper outside. Thanks for sharing and inspiring!

https://content.jwplatform.com/videos/NxgiuMO9.mp4

These Breakfast Banana Oatmeal Cookies are soft, chewy and incredibly easy to make! The perfect grab n’ go breakfast or quick snack loaded with healthy ingredients. This recipe is also vegan, gluten free and refined sugar free.

Make your morning a whole lot better with cookies for breakfast! These banana oatmeal breakfast cookies are gluten free, sweetened with just a touch of maple syrup and can easily be made vegan.

Banana Bread Oatmeal Breakfast Cookies

banana puree (from about 2 large ripe bananas)

almond butter

maple syrup

egg egg

oat flour

quick oats

chocolate chip or chopped nuts (optional)

preheat

Preheat the oven to 350 degrees Fahrenheit.

whisk wett

Whisk together all wet ingredients in a mixing bowl.

add in dry

Add the dry ingredients to the wet and mix together with a wooden spoon.

add chocolate

Fold in the chocolate chips or nuts if using.

scoop

Use a medium cookie scoop to form the cookies and add to a baking sheet lined with parchment paper.

flatten

They won&#039;t spread much while baking, so press down slightly with your fingers to form the shape you want. The dough will be sticky, so it helps if your fingertips are slightly wet.

bake

Bake for 8-12 minutes. The edges should be golden brown and the center should still feel soft. The will continue to firm as they cool.

All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You'll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.

Soft and Chewy Banana Chocolate Chip Cookies

vegetable oil or melted butter

brown sugar, packed

egg yolk*

all purpose flour

In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.

Add the egg yolk and vanilla extract. Mix well.

Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.

Last, fold in the chocolate chips. Set aside to let the flour hydrate in the dough while the oven preheats.

Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated use a cookie scoop or a spoon to scoop out about 1 inch dough balls, rolling them into balls in your hands. Place 2 inches apart on the prepared cookie sheet and bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.

Just made these with my 2yo. So, so good! I used coconut sugar instead of brown sugar and whole wheat flour in lieu of all-purpose but they still taste great. I will say they wouldn't form nice "balls" which is perhaps because of my alternatives so I had to do the two-spoon scoop and scrape. We will definitely be using this recipe again. Thank you!

Just made this with the overly ripe banana that was sitting on the kitchen counter. The batter was super sticky so I was a bit worried how it would come out. My batch didn’t come out crunchy but more so like little cakey cookies. They’re delicious, but would maybe tweak the recipe a bit to get that Cookie Crisp more. Thanks for this one!

Oh. My. Gosh. These cookies are BANANAS! (Pun intended). I made them with the melted butter and they are delicious. Prefect balance of chocolate, sweet, with a tiny bit of salt at the end. I want to eat the entire batch with a giant mug of coffee. Mine were perfect at 8 minutes so keep an eye on those babies while they’re in the oven. Going to throw in some chopped walnuts in my next go. Don’t @ me about nuts in cookies - there’s a time and a place! ;) 
Thanks Broma for another bomb recipe!

These were delicious. I am using the past tense because we ate the entire batch in about 12 hours. 
I did make some substitutes: melted coconut oil for the melted butter &amp; made the brown sugar a 50/50 of light brown sugar and coconut sugar. 
My cookies came out a bit puffy &amp; cakey, so I'm not sure if I overmixed or my substitutions are the reason. But they were delicious. 
Below, Jenn says hers were done at 8 mins, though I had mine in for 10. I love her idea of adding nuts to the next batch! And I have 2 more bananas that are looking a little brown.... ;-)

These are so good! Any suggestions for storing after? Do I need to refrigerate?
Thanks for an amazing recipe!

These were really good and easy to make! I guess I over mixed and/or over baked mine because they ended being a soft cakey texture, but still delicious! Needless to say I will be making them again and keeping a better eye on them lol

they are so chewy and moist. they have a great banana flavor without being over powering

I've made these about a half-dozen times now.  It's a very quick and easy recipe.  I usually add a little less than 1/2 cup of oil and sometimes add nuts (walnuts or pecans).  These cookies have always come out delicious and rarely last more than a couple of days.  Mine have all come out a lot more puffy than the ones in your photos (which look quite flat).  Maybe my baking powder and soda are super charged.  Anyway, this is now my "go-to" recipe for a quick cookie fix.  Thanks!

These are super tasty, just not as chewy as I’d hoped.  That’s probably due to me cooking longer than recommended, since I like my cookies browner and more cooked in the middle. That being said, they were much less cakey than other banana cookies I’ve made, and have a delicious banana flavor.  I banged the cookie sheet on the counter when I took them out of the oven, which helped flatten them a bit.  I will definitely make these again.  I used half white sugar and half brown, and added some chopped pecans as well.  Thanks for the recipe!

These were absolutely fantastic. I did add a heaping spoonful of pb, not for the flavor, but for the texture and I think it made the cookie. The softeness is absolutely unmatched. It's probably one of the best I've ever made. Thanks for the recipe!

Thank you for the recipe! It hit the spot! 
How would you recommend I store them to keep them fresh longer?

The second time I made these I ended up chilling the dough overnight then before baking rolled the cookie dough balls in a cinnamon sugar mixture, sort of like snickerdoodles - both my partner and I preferred them that way! I also baked for closer to 12 minutes and sprinkled flaky sea salt on top before serving!

Cookies were good, but would have preferred them with about 1/3 of the cinnamon this recipe calls for. I had a cinnamon aftertaste in my mouth after eating these and it was a bit overpowering. Unless you really enjoy cinnamon I would recommend no more than 1/2 tsp for the recipe. A little bit of good cinnamon goes a long way. Otherwise they were good! I added a little wheat gluten to make them more bready and similar to banana bread. Thanks!

This is one of the best cookie recipes I’ve ever tried. 😄 I love how simple it is, yet you get so much out of it. I come back to this recipe all the time now. It’s so good!

These turned out really well! I ended up going with vegetable oil, so I haven’t got a rating for making these with butter but my roommates all approve! If i change anything in the future it’ll be to add a little less salt (somewhere between 1/4 and 1/2 tsp). Overall though, great recipe! For anyone making these, be sure to keep an eye on the first batch so you can time out how long to bake - the recipe calls for 10min in the oven, but mine were at the point I wanted them out by about 8:30.

These were delicious! Thank you for this recipe, I've been looking for banana cookies that aren't too cakey and these are perfect! I couldn't roll the dough in my hands as they were too sticky, but I spooned them onto the baking sheet and they still came out fine. What's the best way to make them less sticky?

Such a quick, easy recipe to follow and cookies came out delicious. They went fast in our house! Already getting requests for more

Oh my goodness, these were amazing. I’m usually not one to stray from recipes, but I did not have enough chocolate chips. I did, however, have chocolate peanut butter cups. I substituted Aldi’s chocolate peanut butter baking cups instead of chocolate chips and the results were incredible!! Everyone loved them. They stay nice and soft just like banana bread.

I just made these and oh. my. god. They’re delicious! Banana bread in cookie form and with chocolate chips….genius. Thanks so much for this great recipe!

i just made these cookies. They definitely did not come out like the photo. They expanded pretty wide and the texture is cakey. They still taste good, but I wish they had that cookie look and texture.

Hi there! Can I use whole wheat flour or will that change the consistency? If I can sub whole wheat flour is the ratio different?

These turned out so good! Baked for 9 minutes and did a little pan tapping right when they came out and they had the perfect look and texture. Only differences were I used vanilla sugar instead of extract and did half white/half brown sugar as well. I have to do this with most recipes as I live in Sweden and the ingredients are a bit different here, both in what's available and in how they taste. Worked out really well anyways. Will definitely make it again :)

I have a friend who loves banana bread more than life itself, and in an attempt to not make him the same thing over and over again, I made these for his birthday this year. Needless to say, they were the first thing in the spread to vanish! (Celebrating 4 birthdays at one party means a full dessert spread is a necessity) 

I subbed out half the chocolate chips for toasted pecans, used flax instead of egg yolk, and swapped some of the all-purpose flour for whole wheat to boost the nutty flavor I was aiming for, and they came out perfectly. They smelled so good fresh from the oven that I had to do a quality control taste test before the party, and let me tell you, if I hadn't planned to bring them somewhere, I would have eaten them all that day.

Praise I heard included: "These are nuts!" "Wow, wait these taste exactly like banana bread" and "How did you do this???"

These are very good! I made them for the first time because I didn’t have enough ripe bananas to make a loaf of banana bread. I almost thought the cinnamon might be a bit too much, but I followed the recipe and am glad I did. Spiced yet not too much; I could taste all the flavors. My cookies didn’t turn out as visually appealing as the ones in the picture, but the flavor makes up for that entirely. I’ve already bragged about this recipe to family and friends!

Something I did was off, the dough just didn’t look right. I might have over mixed. They were super thin and flat after baking.  Good thing about baking fails is they are usually still delicious!!! I will have to try again.

Delicious, but definitely cakey. Perhaps i overmixed? Will try again…

The only things I did differently in this recipe was to brown &amp; chill the butter and I crunched up chocolate covered pecans in place of chocolate chips (same measurement). Made the rest per recipe and they were PHENOMENAL! Thanks so much for the recipe!

Great recipe, However the second time I made 3 batches together and used 2 1/2 TBS of vanilla, and tossed in some ground nutmeg and clove as well. I also used a mixture of dark and light brown sugar excited to see how this batch turns out

I did everything exactly as stated, being sooo careful. Yet the were more like a banana bread consistency than a rtypical chewy cookie with a crisp edge and a bite to it. I see lots of us have the same issue. Can you please make sure there isn't a type on the recipe?  Thank you

The flavor was amazing, but I’m not a huge fan of the texture. My cookies came out very spongy and cakey, which did not improve after they were cooled.

Just made these &amp; they turned out great!!! I did chill the dough for a bit which might have helped. I will definitely be making these from now on instead of banana bread! Thank you!!

Followed recipe to the T and they came out soo yummy! Only criticism would be that the dough didn’t spread out as I thought-maybe add a touch of liquid like milk?

Just made these and they are delicious! But I seemed to have the same problem as most people. They turned out more cakey and not super moist or chewy. They are still super yummy though!

Just made these and it tastes awesome! I browned the butter + added toasted walnuts and the flavors melded together perfectly. Seriously can't stop eating.

Made these today and they were delish!  Wondering how you measure your flour- my dough came out pretty soft and flowy- creating a soft and cake like cookie. I scoop flour into my measuring cups and then level off but should I be scooping the flour with the cup itself for this recipe?  Thanks!!  Will certainly make again.

Absolutely delicious,  I'll never use another recipe!

Well, Broma does it again. These cookies are the PERFECT texture. Absolutely amazing! These are definitely up there with the Bourbon Snickerdoodle Blondies. Forever Broma’s biggest fan!

Delicious! They are just perfect- a little gooey in the middle:) Very easy to make, my 3yo daughter helped out. Made a double batch as I had 2 overripe bananas. (Any excuse will do) ;)

Absolutely delicious! Mine came out less cookie-like and a little cakier. I wonder what I did wrong. Maybe a temperature thing? I have the rest of the batter chilling in the fridge and I’ll try again.

Wow!!!!! Used butter and measured the bananas to be a bit less than 2/3 cup so I doubled the recipe. Not sure if Its because used golden yellow sugar or maybe not a perfect measurement of it but my cookies were quite tall and my dough was malleable and not soupy whatsoever. They came out delicious and I will be using this recipe again and again. They're like big Mrs.fields cookies. Look nothing like the image since mine aren't flat at all but just as delicious

Awesome recipe! Made these cookies for friends and everyone loved them. I did half of the batch with butterscotch chips instead of chocolate. I also used the egg whites to make a chocolate cinnamon royal icing. I reduced the brown sugar in the dough to 1/2 a cup to make up for it. But even without the icing, they would still be plenty sweet with reduced sugar!

Followed the recipe and got perfect cookies, fluffy but cookie-like at the same time.  It is amazing how much flavor one ripe banana can impart.  Thank you!

These are seriously great cookies. They are fluffy like banana bread but still definitely a cookie. I make this vegan and sub some of the flour for blended oat flour and add some old fashioned whole oats in as well. I also like to chop up another banana and add it in but don't mash it, this makes it so only add about 1/2 c brown sugar. I usually let the dough sit in the freezer for a few minutes before scooping out to give more form. Thanks for the recipe!!

I never ever see recipes online that actually work but I tried these and was BLOWN away by the amazing taste and moisture I see so many recipes claiming that they're the best but I truly think that this is the best in the whole world. My only problem is that I keep eating these cookies and never want to eat anything else! 😂❤

This recipe is fine if you want banana bread cakey cookies. There is no chance the picture is this recipe. None. I'll stick with Sally's and baking mischief recipes

Just made these cookies. Absolutely delicious! Not cakey at all like someone else said. Just have to follow the recipe exactly. Definitely one of my new fav cookie recipes 😋

I just made these cookies and they did come out cakey but they were really good! My family and friends loved them. Thank you

This is my favorite FAVORITE cookie recipe. I buy extra bananas every grocery shopping trip JUST so I can make these. I make them dairy-free (dairy allergy) by using dark chocolate chips and avocado oil and they turn out beautiful every time. I am so thankful you posted this! YAY!

LOVE THIS RECIPE!! I've made this recipe three times now and my family and I are obsessed! I messed up the first batch by putting the whole egg vs just the yolk, so I had to redeem myself and after reading the ingredients more closely, these came out exactly as described and pictured. I love how easy the recipe is along with the ingredients list. Instead of vegetable oil, I opted for avocado oil and they turned out great. My girls love bananas and chocolate, so this has become a weekly request.

These cookies come together easily and are so good!

I was skeptical because of SOME of the comments but let me tell you: these are the BEST cookies I’ve ever had. They are super sweet and VERY delicious. They’re banana bread but sweeter in chocolate chip cookie form! I followed the recipe to a T (even the 1/4 cup banana) and they came out perfect. I took photos and they look exactly like the ones from this page! Thank you so much!!! These were phenomenal!!

Absolutely delicious and oh so easy! Mine have never come out looking like the picture however, always puffier, but they're so good it doesn't really matter.

Wow! These cookies are trippy. Looks like a cookie-tastes like a slice of banana bread! A little bit of magic really. I added walnuts and the cookies are  wonderful.

These cookies are so tasty and cozy and everyone who I shared it with went crazy over them

I HAVE REDEEMED MYSELF! I baked these last week. I had the same problem as some other commenters, basically my cookies turned into a slice of banana bread. I was bummed, but they were still tasty. Tried this recipe again, followed the tips and recipe EXACTLY, and the cookies turned out as pictured. I used vegetable oil instead of butter. Measured out the 1/3 cup mashed banana. Spooned and leveled my flour. Lastly, didn’t over mix. The key to this one is precision! Thanks for another great recipe!

these are amazing! thankyou! weighed everything and they came out exactly as pictured. will be my go to "one overripe banana" recipe from now on!

I am IN LOVE with these cookies! I’ve already had two and my second batch isn’t even out if the oven. I used brown butter, and chopped dark chocolate in mine just to spice things up, and it worked great! The flavors are perfectly balanced and they’re truly just so good!

I've made these 3 times now and made them a little differently each time. The first go I used softened butter and they turned out a little too cake like for my preference, so I used avocado oil next and they had the perfect texture, but this last time I made them with brown butter ( because I ran out of oil and really wanted these cookies 😅) and those were the winner for us! Such an incredible and warm banana bread flavor and tasty crispy but chewy cookie texture and the browned butter added a delicious nutty element to it.  Such an incredible recipe, thank you!!

Wonderful cookies. I used veg oil, 1/4 c mashed banana, added the chocolate chips before the flour was fully incorporated to avoid over mixing and baked about 11 minutes. My cookies look just like the pic! I even sprinkled Maldon salt on top which added extra yumminess.

Mine came out hecka flat I’m not sure but I used butter instead of oil. However they were tasty! They didn’t look like the photos so I did something wrong

Seriously the best tasting cookie dough I’ve ever made! I think I ate more of the raw dough than actual cookies haha. Be careful when measuring flour and liquid ingredients because you have to be very specific with your measurements for it to turn out correct. So spoon and level your flour for sure (you always should). The first attempt that I made these failed but I soon learned my mistakes and tried again. So good!! 🤤

Wow! These are so delicious! Thank you for making such a yummy cookie. I’m already looking forward to making them again! I love how creative you are in creating these amazing recipes.

Hey there ! Tried those cookies last night and they are absolutely delicious! I was wondering if I can make the dough in advance and freeze it ? I'd cook the cookies when the time comes. Thank you ! Live from Canada!

This recipe was the perfect solution to the overripe banana I had sitting on top of my fridge. Although the batter was runny, I went with it and placed globs on an aluminum foil lined baking sheet. I baked them about 10 minutes and they came out nice and fluffy! I added a little extra flour to the leftover batter and let chill in the freezer while the first batch was made. We will see how they turn out but I’m sure they will be just as yummy!

This cookies BLEW MY MIND 10/10 I’ll bake again.

Very easy recipe! 1 bowl recipes are always my favorite.  Cookies were great. Just needed a scooch more sugar for my taste so sprinkled sugar on right before baking. It was likely because I was using up some dark chocolate chunks instead of chocolate chips.

Hi there, I made these tonight and they are legit the BEST cookies I have ever had in my life. The only thing is I found they are a *bit* too sweet for my taste and would probably lower the sugar from 3/4 c to 1/2 c. I also think walnuts would be excellent in addition to the chocolate chips. These are just my personal preferences, however. Thank you for this wonderful recipe!!

I have made these so many times since finding the recipe! My boyfriend asks for them all the time &amp; my dad loves them too. So good!

I'm not a big cookie fan and I made these because I had one overripe banana I wanted to get rid of. My bf and I could not stop eating these cookies... we ate the entire batch within 3 days. I had intended to give some away to family/friends but after tasting them, there was no chance I was sharing lol they are so good. willl be making them again this week for sure! and will hopefully find the willpower to share this time

These are amazing! Crispy outside, gooey inside, and great banana and cinnamon flavor. My whole family gave them a thumbs up!

I love me a good, chewy cookie and this is it!! Thank you for a great recipe!

Mine turned out slightly fluffy and delicious! I added blueberries instead of chocolate chips. Not too sweet to me.

So, I browned the butter, doubled the vanilla (on accident), and used half dark chocolate chips half milk chocolate chips. Oh and I topped them with flaky salt at the end. They’re the best cookies I’ve ever eaten or made and I thank you endlessly for this recipe. It was the perfect recipe for my wine and loud John Mayer singing post heartbreak.

Mine don’t look as good as these pictures but the flavor blew me away! These rival a really good chocolate chip cookie while scratching the itch of a banana bread craving. And it all comes together so quickly!

These are so yummy and easy to make! I didn’t have chocolate when I made them so I swapped for chopped almonds which is great. Thanks for sharing this recipe :)

These came out great! I went with the oil vs butter. Would definitely make them again

Wow these cookies were amazing! I had brown bananas but didn’t wanna make the same-old overdone banana bread… I’m sooo glad I made these instead!! I used 72% cocoa chocolate chips from Trader Joe’s and it was the perfect balance to the intense sweetness from the bananas. I also only had dark brown sugar, so I did 1/4c white sugar and 3/4c dark brown, and it was perfect. Highly reccomend you make this!!

In love with these cookies! I swap flour for 1:1 gluten free flour, and they come out perfectly!

These are so good!!! I ended up adding an additional 3/8 cup of rolled oats, as the batter was very wet, and they turned out perfect. My husband likes these more than our normal chocolate banana bread recipe and our regular chocolate chip recipe!

https://content.jwplatform.com/videos/TBumnFJs.mp4

All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.

Banana Bread Cookies

These cookies are just like little bites of banana bread—packed with chocolate and walnuts.

tahini (or almond butter, cashew, or peanut)

banana ((about 1))

sea salt

light buckwheat flour

chocolate chunks

chocolate

In a bowl combine the mashed banana, tahini, coconut sugar, and vanilla until smooth.

Add the flour, baking powder, and sea seal. Stir until combined.

Stir in chocolate and walnuts.

Using wet hands (the dough is super sticky) form the dough into 10 balls. Lightly press down to flatten each ball into a disk. If at any times your hands stick to the dough, just wash them again and get them slightly damp before handling the mixture.

If you desire, top each cookie with a few extra chocolate chunks, walnuts, or even flaked salt.

Bake the cookies for 10-13 minutes at 180°C (350°F), or until puffed and golden. Let cook on tray for around 10 minutes before moving them to a rack.

Cookies will be cakey first day, but after a day in an airtight container they will become more banana bread like.

These Banana Bread Cookies are soft, chewy, and packed with the cozy flavors of banana bread in a bite-sized treat! Perfectly sweet with a hint of cinnamon, they’re an easy way to use up ripe bananas. Enjoy them warm or with a cup of coffee for the ultimate comfort snack!

Banana Bread Cookies 

Wet Ingredients:2 ripe bananas, mashed

unsalted butter, softened

tsp vanilla extract

Dry Ingredients:1 ½ cups all-purpose flour

½ tsp baking soda

Preheat the oven

to 350°F (175°C). Line a baking sheet with parchment paper.

Mix wet ingredients

In a large bowl, whisk together mashed bananas, melted butter, brown sugar, egg, and vanilla extract until smooth.

Combine dry ingredients

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

Mix &amp; fold

Gradually add dry ingredients to the wet ingredients, stirring until just combined. Fold in walnuts and chocolate chips if using.

Scoop &amp; bake

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake

for 10-12 minutes or until the edges are golden brown.

Cool &amp; enjoy!

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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