banana cookies

Soft-baked and simple banana nut cookies. In less than 30 minutes, you can have cookies that taste just like banana nut bread!

Banana Nut Bread Cookies

all-purpose flour

cornstarch

baking powder

baking soda

light brown sugar, packed

unsalted butter, softened

ripe banana, mashed

vanilla extract

salt

banana chips, crushed

walnuts, chopped

Preheat oven to 375ºF. Combine the flour, cornstarch,...

Preheat oven to 375ºF. Combine the flour, cornstarch, baking powder, baking soda, and salt in a mixing bowl.

In a large mixing bowl beat butter and...

In a large mixing bowl beat butter and brown sugar until fluffy. Beat in the mashed banana, vanilla extract, and egg until well blended.

Using a silicone spatula, stir the flour mixture...

Using a silicone spatula, stir the flour mixture into the banana mixture until well combined. Place banana chips in a small zip top bag. Lightly crush the chips using a rolling pin or meat mallet. Gently fold in the crushed banana chips and walnuts.

Line a baking sheet with parchment paper or...

Line a baking sheet with parchment paper or a silicone mat. Using a 1 Tbs cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.

Bake for 10 minutes or until cookies are...

Bake for 10 minutes or until cookies are lightly browned. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.

3-ingredient Breakfast Cookies Recipe by Tasty

oats

bananas

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In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.

Add additional ingredients should you desire.

https://vid.tasty.co/output/51799/mp4_640x640/1505168514

These gluten free banana cookies are soft and tender with a cake like texture. Eat them plain or load them up with chocolate chips, coconut, and nuts. They have a definite banana flavor and the recipe is so easy.

Gluten Free Banana Cookies

flour

cinnamon

nutmeg

cloves

butter, softened

white sugar

brown sugar

chocolate chips

butterscotch chips

walnuts

coconut

Preheat the oven to 350°F. Line 2 baking...

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Combine the gluten free flour blend, salt, cinnamon,...

Combine the gluten free flour blend, salt, cinnamon, nutmeg, and cloves in a bowl and set aside. 

Place the butter and sugar in a large...

Place the butter and sugar in a large mixing bowl. Beat on medium high speed until light and fluffy. Add the egg and vanilla then beat until well-combined.

Add the mashed banana and beat well, it...

Add the mashed banana and beat well, it is ok if the mixture looks a bit broken or curdled. 

Add the flour mixture to the banana mixture...

Add the flour mixture to the banana mixture and mix just until combined. Stir in 1-1/2 cups of any combination of the add-ins. We used chocolate chips, coconut flakes, and pecans in the cookies that are in the photos.

Use a medium-sized cookie scoop to drop the...

Use a medium-sized cookie scoop to drop the dough onto the baking sheet. Bake for 10 to 12 minutes until slightly browned on the edges. Cool on wire racks. 

These 4-Ingredient Banana Oatmeal Cookies are the easiest healthy breakfast cookies or pre-workout snacks ever! They are packed with plant-based protein, naturally sweetened with mashed bananas. and so easy to whip in 15 minutes!

4-Ingredient Banana Oatmeal Cookies

Mashed Ripe Banana (equivalent to 1 large Ripe Banana)

Quick Oats (scooped, swept)

Natural Peanut Butter (or almond butter)

Dark Chocolate Chips

Maple Syrup

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.

Peel, mash the bananas with a fork or potato masher into a liquid puree. If too many lumps, the cookies end up dry, so mash it very well.

Measure 2/3 cup not less or more to avoid dry cookie and stir in a bowl with peanut butter and maple syrup (if added).

Stir in the quick-cooking oats (not rolled oats!) and chocolate chips. The cookie batter should be sticky, thick. If too wet, add more quick oats. If too dry, add more mashed banana.

Scoop one tablespoon of batter, slightly grease your hands with coconut oil and roll into a ball.

Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 10 cookies. Leave half a thumb of space between each cookie - they won&#39;t expand in the oven.

Bake for 15-18 minutes or until golden brown on sides and top. The longer you bake the cookies, the crispier they are on the edges, but the center should stay soft and moist.

Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.

Store up to 3 months in the fridge on an airtight cookie jar or freeze in zip lock bags and thaw at room temperature the day before.

Storage

These Peanut Butter Banana Cookies take the concept of combining peanut butter and banana to a whole new level. Rich banana bread-like cookies are chock full of peanut butter chips then drizzled with dark chocolate - oh mercy!

Peanut Butter Banana Cookies

butter (room temperature)

sugar

egg (room temperature)

bananas (about 2 bananas)

peanut butter chips

Preheat oven to 400 degrees. Line cookie sheets with parchment paper, silicone mat or spray with nonstick spray.

In a large bowl of electric mixer, cream butter and sugar together until creamy, about 4 minutes.

Add egg and vanilla extract and beat until well mixed. Add in mashed bananas and continue beating until well incorporated.

In a medium bowl, combine flour, baking soda and salt. Turn mixer to low speed and add dry mixture gradually to banana mixture until completely combined.

Stir in peanut butter chips.

Using a medium cookie scoop, drop cookie dough onto prepared cookie sheet leaving about 2&quot; in-between. You should be able to fit 12 cookies per cookie sheet.

Bake in oven for 8-9 minutes or until bottom is brown and cookies look set.

Remove from oven and let sit on cookie sheets for 2-3 minutes then remove with spatula to wire racks to cool completely.

Once cool, place a cookie sheet or waxed paper under cookies and prepare chocolate.

Pour chocolate chips into a microwave safe measuring cup or bowl, Heat in microwave in 30-second increments, stirring in-between, until chocolate has melted. If chocolate is too thick, add a small amount of oil to mixture and stir.

Pour into a small ziploc bag. Snip a small corner off then squeeze and drizzle chocolate all over cookies. Let cool and store in airtight container.

The absolute BEST recipe for Banana Cookies with chocolate chips, walnuts, or both! These easy breakfast drop cookies bake up soft, cake-like and totally delicious!

Banana Cookies

fine sea salt

unsalted butter, room temperature

bananas, mashed ((about 1 cup))

semi-sweet chocolate chips ((walnuts or a mix of the two))

Preheat the oven to 350°F and have ready a baking sheet lined with either parchment paper or a silicone baking mat.

In a medium-sized mixing bowl whisk together flour, baking soda, and salt.

In a large mixing bowl, combine the butter and sugar. Use a handheld mixer on medium-high speed and mix until well combined and lightened in color, about 2-3 minutes. Add the egg and mix until combined. Then, add the mashed bananas and the vanilla and mix once more.

Mixing on low speed, add the dry ingredients and mix until all of the ingredients have been combined. Add the chocolate chips and mix just until evenly dispersed.

Scoop tablespoon-sized mounds of batter onto the baking sheet, spacing them at least 1&quot; apart. Bake for 13 minutes. Allow to cool slightly on the pan, serve, and enjoy!

These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I've ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Moist and Chewy Banana Oatmeal Cookies

(195 grams) all-purpose flour (measured accurately)

tsp baking soda

tsp salt

(168 grams) unsalted butter, melted

(225 grams) packed brown sugar

(104 grams) sugar

tsp vanilla extract

milliliters) bananas

(240 grams) quick 1-minute oats

Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.

Add the melted butter and sugars to a large bowl and whisk to combine. 

Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.

Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined. 

Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight. 

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)

Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.

Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up. 

Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.

These cookies are awesome!! Soft enough for my husband to eat and great flavor! Made them for his birthday!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697661318/hyxnjrteiw8tnumlmszc.mp4

These moist and chewy banana oatmeal cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Banana Oatmeal Cookies

These fluffy Banana Almond Pulp cookies are a healthy and yummy way to use up your leftover nut pulp after making almond milk! Vegan + Grain-Free. 

Banana Almond Pulp Cookies 

ripe and spotty bananas

natural nut

maple syrup

tsp baking powder

flax (flaxseed meal)

coconut flour

(194 g) almond pulp*

chocolate chips (optional, but recommended)

Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat.

Break the bananas into chunks and place them in a large bowl. Use a fork to mash the bananas, then stir in the nut butter, maple syrup, baking powder, and salt.

Once everything is well-combined, add in the ground flax and coconut flour; the batter will start to thicken at this point. Add the almond pulp mixture and mix really well until no more clumps remain &#8211; the dough will be really thick and fluffy! Finally, fold the chocolate chips into the dough.

Use a cookie scoop or 3 tbsp measuring spoon to scoop out balls of cookie dough. Flatten them with your hands (they will not spread out in the oven) and place them evenly onto the baking tray.

Bake in the middle rack of the oven for 20-22 minutes. Remove and let the cookies sit on the tray for 5 minutes, then transfer to a baking rack to let cool. Store leftovers at room temperature in a loose-fitting container for up to 5 days.

The best cookie recipe for my almond pulp. Since I’m not vegan, I replaced the ground flex with 1 egg. Mixed with dried cranberries I/o chocolate chips. Thanks for the recipe.

I made these cookies with almond pulp leftovers in my freezer and turned out very good! udes honey instead of maple syrup. Thanks for the recipe :)

Caitlin, LOVE these cookies!  Made my first ever VitaMix batch of Almond Milk &amp; wanted to uses the pulp.  Google to the rescue!  So glad I found your recipe.  Looking forward to trying some of your other recipes as I delve into making nut milks &amp; butters.

I made these for my 1 year old — omitted the maple syrup and used spelt flour instead of coconut flour and they turned out perfect! Thanks so much for a use for the almond pulp!

Soft vegan banana oat cookies with have an old-fashioned taste but a healthy, modern profile. Easy-to-make with ingredients you have on hand, they are gluten-free, oil-free, and perfect for sweet treats, snacks, breakfasts or workout fuel.

Soft Vegan Banana Oat Cookies (Oil-free, GF)

(250 mL) mashed very ripe bananas

coconut sugar

(5 mL) vanilla extract

(175 g) rolled oats (certified gluten-free, as needed)

Preheat the oven to 350F (175C). Line a...

Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.

In a large mixing bowl, stir the mashed...

In a large mixing bowl, stir the mashed bananas, nut butter, coconut sugar, and vanilla until blended and smooth.

In a food processor or high-speed blender, process...

In a food processor or high-speed blender, process the oats until they resemble a fine flour. Add the baking powder, cinnamon and salt; pulse to combine.

Add the flour mixture to the banana mixture,...

Add the flour mixture to the banana mixture, stirring until completely blended.

Drop by heaping tablespoons (I use a medium...

Drop by heaping tablespoons (I use a medium cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Bake in the preheated oven for 9 to...

Bake in the preheated oven for 9 to 10 minutes until golden brown, puffed and just set at the centers.

Remove from the oven transfer the cookies to...

Remove from the oven transfer the cookies to a cooling rack. Cool completely.

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!

Top 11 banana cookies recipes from across the web

The most viewed banana cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Nut Bread Cookies

3-ingredient Breakfast Cookies Reci...

Gluten Free Banana Cookies

4-Ingredient Banana Oatmeal Cookies

Peanut Butter Banana Cookies

Banana Cookies

Moist and Chewy Banana Oatmeal Cook...

Banana Almond Pulp Cookies

Soft Vegan Banana Oat Cookies (Oil-...

Soft and Chewy Banana Chocolate Chi...

Peanut Butter Banana Cookies

Top 11 banana cookies recipes from across the web

The most viewed banana cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Nut Bread Cookies

3-ingredient Breakfast Cookies Reci...

Gluten Free Banana Cookies

4-Ingredient Banana Oatmeal Cookies

Peanut Butter Banana Cookies

Banana Cookies

Moist and Chewy Banana Oatmeal Cook...

Banana Almond Pulp Cookies

Soft Vegan Banana Oat Cookies (Oil-...

Soft and Chewy Banana Chocolate Chi...

Peanut Butter Banana Cookies

The most viewed banana cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine