Adapted from The Simple Green, these soft banana bread cookies are a great recipe should you ever need a use for very ripe bananas and/or have run out of eggs.
- Excellent breakfast cookie or mid-morning snack
- No refined sugars
- Easily made ahead of time
- Used AP gluten-free flour
- Used 2 bananas
- Used butter
- Reduced oven to 350 F.
- Increased baking time
- Prep: 15 minutes
- Bake: 10-12 minutes
w e t
- 2 Tablespoons flax meal + 4 Tablespoons water (or just use 2 eggs)
- 2 ripe (medium) bananas, mashed
- 1/4 cup unsalted butter, room temperature
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
d r y
a d d – i n
- Preheat oven to 350 F.
- Line 2 cookie sheets with parchment paper
- If using flax meal (skip if using eggs): in a small bowl combine the meal (ground flax seeds) with water and let stand for 5 minutes
- In the bowl of a stand mixer (with paddle attachment) add the banana, butter, honey, vanilla, flax meal (or eggs) together on low speed – until combined
- In a medium bowl whisk together the flour, baking soda, salt
- Add flour mixture all at once and mix on low speed – until dough just comes together
- Fold in oats and chocolate chips
- Scoop the dough (about 1 Tablespoon at a time) – 8 cookies per sheet
- Slightly flatten cookies with fork or bottom of a cup – about 1/2 inch thick
- Bake 1 sheet at a time for 10-12 mins until cookies are browned on the bottom
- Allow cookies to cool for 5 minutes on baking sheet before transferring to wire racks to completely cool
- serves about 1-2 dozen small/medium cookies
- chose a Gluten Free flour with Xanthan Gum
- used a small cookie scoop and slightly pressed down on dough
- can be made ahead and stored in airtight container – about 4 days in the fridge
- freezes well in airtight container
If you have any questions about the recipe feel free to leave a note in the comments section below.
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