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Banana Bread Cookies

Banana Bread Cookies

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Cakey bread-like goodness in a cookie! These cookies are low on sugar (and guilt), and high on taste.MORE+LESS-


cup brown sugar, packed


very ripe bananas, mashed


cup semi sweet chocolate chips

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  • 1

    Preheat oven to 350° F.

  • 2

    Beat egg, brown sugar, and vegetable oil with an electric mixer until smooth.

  • 3

    Add mashed banana and vanilla and blend until smooth.

  • 4

    Add flour, baking soda, cinnamon, and nutmeg and blend until smooth.

  • 5

    Stir in oats and chocolate chips. Let batter sit for 5 minutes before baking.

  • 6

    Stir in oats and chocolate chips. Let batter sit for 5 minutes before baking.

  • 7

    Bake at 350° F for 12 minutes.

No nutrition information available for this recipe

More About This Recipe

  • Spring Break is right around the corner!

    If you’re anything like me, you’re 50% ecstatic for sunshine and relaxation, and 50% freaked out by the arrival of another bikini season. Eek! A bikini? After the holidays, and all that Valentine candy? It’s time to tune up your eating, so you’ll be in tip-top form for any beach destinations in your future.

    Shedding some pounds and toning up is all about lean meats, whole grains, and lots of fruits and veggies. Before you groan, remember: It doesn’t have to be boring! Check out some of my favorite flavorful recipes that will help you reach your Spring Break svelte-y self. (Let’s start with a cookie, shall we? Read on…)

    Banana Bread Cookies

    Banana bread cookies are one of my favorite low-on-guilt, high-on-flavor treats. They are low in sugar, and they have an extra dose of fiber from the banana and oatmeal—which helps keep you full longer. Bonus: the chocolate chips will satisfy your sweet tooth. Whip up a batch, and share them with your friends!

    Citrus Quinoa and Chicken Salad

    I love this dish! It’s packed with tons of flavor, along with loads of protein from the quinoa and chicken. Healthy fats from the avocado will keep you satisfied. Best of all? It’s easy to throw together! I like to make a big batch and then eat it for several lunches or dinners.

    Apple, Kale and Feta Salad

    I’m convinced this salad holds the perfect flavor combination: sweet apples, salty feta cheese, tangy vinegar, and lots of crunch. Yum! But besides the winning flavor combo, you’ll love this one for its health benefits. Kale is packed full of vitamins, and walnuts have healthy fats.

    The great thing about this salad is that it’s even better the next day. I promise it won’t wilt like other green salads. Make it in advance, and use the time you save to hit the gym or go for a walk!

    Consider using fat free feta cheese; you won’t mess with the tastes, and you definitely won’t miss the extra calories. And add some chicken to make a complete meal.

    Here are some other light meal ideas from Tablespoon to jump start your journey to the Spring Break bikini:

    Angel Hair Pasta, Beef & Broccoli Dinner
    Healthified New Orleans -Style Stuffed Peppers
    Stir-Fried Broccoli and Mushrooms with Tofu

Banana Bread Cookies (gluten free, vegan, paleo)

If you’re in need of a way to use up those brown bananas sitting on your counter, look no further than these delicious gluten free banana bread cookies!

These healthy banana bread cookies are moist, naturally sweet, and only call for 6 simple ingredients – yay!

Love banana? Check out these Healthy Banana Muffins!

I wanted to keep this paleo banana cookie recipe as simple as possible, using as few ingredients as I could. I think I rose up to the challenge if I do say so myself.

Here’s what you’ll need to make these dairy free banana bread cookies – which, by the way, are vegan, gluten free, AND paleo!

What Ingredients are in Banana Cookies?

To make these delicious and soft banana cookies, you&rsquoll need the following ingredients:

  • Salted butter &ndash brought to room temperature, butter will add richness to your cookies.
  • White sugar &ndash This will make your cookies irresistibly sweet, while enhancing the banana flavor!
  • Eggs &ndash eggs are the glue that holds many baked goods together, these cookies being no exception.
  • Salt &ndash the best flavor enhancer we have! With salted butter, you only need a pinch. If you&rsquore using unsalted butter, go ahead and use a ½ teaspoon.
  • Very ripe medium bananas &ndash the riper, the better! Overripe bananas become sweeter as the starches break down into additional sugars. You&rsquoll get better banana flavor and more sweetening power the more ripe your bananas are.
  • Baking soda &ndash bananas are acidic, and the baking soda will react with the acidity of the bananas to create carbon dioxide, which give your banana muffins a nice bit of leavening.
  • Bread flour &ndash bread flour has more protein than all-purpose flour, so it can produce more gluten, which helps with leavening (it&rsquos a bit of a long story). Having said that, you can sub all-purpose flour, but it might result in a cookie that will be a little less poofy than the pictures for this recipe show.

Paleo banana bread cookies made with just 5 ingredients.


  • 2 ripe bananas, mashed, about 2/3 cup
  • 1 egg
  • 3 Tbsp pure maple syrup
  • 1 1/2 cups almond flour
  • 1/2 tsp ground cinnamon
  • pinch sea salt
  • 1/4 cup chocolate chips, optional


  1. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Peel the bananas and mash them in a bowl until creamy. Add in the egg and pure maple syrup and whisk well.
  3. Add in the almond flour, cinnamon and sea salt and stir well until the mixture is combined. It will be wet and sticky - this is normal!
  4. Drop about 2 tablespoons of the cookie dough on the parchment-lined baking sheet and form it into a cookie shape. Repeat for the remaining batter.
  5. Bake on the center rack of the preheated oven 20 to 28 minutes, until the cookies are golden-brown around the edges and set up.
Nutrition Information:

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Saturday 7th of November 2020

These cookies are so delicious!! Came out perfect the first time itself and they are so soft and chewy yet they hold their shape so well!! Thanks for this beautiful cookie recipe!

Saturday 7th of November 2020

I substituted the egg with flax egg since we are vegetarian. Yet the taste is incredible

Saturday 25th of July 2020

When I first made this recipe it didn’t set up very well, but the flavor was good, so I tried it again. The second time I halved the banana, substituted the maple syrup for organic brown sugar and added a tsp of baking powder. They came out great!

Saturday 25th of July 2020

I'm glad it worked out for you on the second try. I wonder what happened the first time.

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Banana Bread Cookies

Just like any banana bread, these Banana Bread Cookies are almost better the second day!


We are spoiled. Modern technologies are soooo taken for granted. Our fridge just died. It’s only a year old and the motherboard is shot. The technician had to order a new one and as of tomorrow my fridge will have been without power for 4 days.

It’s kind of a big deal. Granted, I’m a food blogger and probably have WAY more food than the average person in their fridge. I immediately started a mental list of what food I absolutely had to save and what I could bear to let go.

It’s like choosing your favorite kid. Easy. It’s always my baby. Hello! It’s a baby. C’mon. You all have a favorite too.

Before I started filling coolers with food, I started cooking up a storm with ingredients in my fridge. These Banana Bread Cookies are amazing. This picture was right after they came out of the oven and doesn’t do them justice.

Just like banana bread, these are even better after they sit for a while. Sour cream helps make the cookies super moist. They have a soft bread like texture.

I added mini chocolate chips and chopped walnuts to the batter but you could definitely leave them out if you wanted. Make these!