If you are a fan of warm fresh banana bread, I have just the recipe for you! These incredibly easy and delicious Banana Bread Cookies are everything you love about banana bread, but are convenient and portable! These cookies are made with old-fashioned oats, cinnamon, ground flax, ripe bananas, chopped pecans, and chocolate chips.
Cookies are a must have in our house. With two growing kids (including a very active hockey player and dancer), they often eat everything in sight. I love being in the kitchen and making foods that they can snack on or take with them to hockey practice or ballet like these Banana Bread Cookies.
Toss a few cookies in your bag and hit the road in the morning and enjoy them for breakfast on the go!, Or pack them in your lunch for a mid-day treat with a cup of coffee or glass of milk. These banana bread cookies are so irresistible!
At any given time, you could come into my house and find bananas. They are a favorite fruit of mine and the kids. I love all the nutritional benefits the bananas offer. They make the perfect post-workout snack. I also just love to use them in recipes like my Banana Cinnamon Smoothie recipe. Another banana recipe of mine are Banana Bread Overnight Oats. I love having a ready made meal in the morning to save time.
If you happen to eat gluten-free or like to stick to a paleo diet, I have something for you too. This Easy Paleo Banana Bread is moist, flavorful, and simple to make.
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WHAT DO I NEED TO MAKE BANANA BREAD COOKIES?
These banana bread cookies only need 10 ingredients and they are so quick and easy to make! The flavor of these cookies reminds me of my grandmother’s vintage banana bread recipe! Let’s take a look at what you need to bake these cookies.
- Old-Fashioned Oats
- Baking Soda
- Ground Cinnamon
- Ground Flax
- Chocolate Chips
- Chopped Pecans
Kitchen Items Needed:
- Large Baking Sheet
- Parchment Paper
- Cooking Spray
- Food Processor
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Cookie Scoop
- Wire Rack
HOW DO I MAKE BANANA BREAD COOKIES?
STEP 1: PREPARE THE COOKIE DOUGH
Preheat oven to 375 degrees. Then, prepare a large baking sheet by lining it with parchment paper or spray it lightly with nonstick cooking spray. Place ½ cup oats into a food processor or blender and pulse until the oats are ground into flour.
In a large bowl, whisk together oats, oat flour, baking soda, cinnamon, salt, and flax. In a medium bowl, whisk together the bananas, egg, and vanilla. Combine the wet ingredients with the dry ingredients. Then, stir in the chocolate chips and pecans.
STEP 2: SCOOP AND BAKE THE COOKIES
Using a large scoop, divide the dough into 16 equal sized balls. Press each ball down with the palm of your hand or use a glass dipped in water. These cookies remain in the same shape as they bake.
STEP 3: BAKE AND ENJOY!
Bake for 10 minutes or until the middle is set. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm and enjoy!
WHAT IS THE BEST WAY TO STORE THE BANANA BREAD COOKIES?
They can be stored in an airtight container for up to 5 days. They can also be stored in the freezer in an airtight container for up to 2 months.
CAN I REHEAT THE BANANA BREAD COOKIES?
Yes, I love to warm these cookies back up and enjoy them with a glass of milk! Simply, place a cookie on a microwave safe place and pop it in the microwave for 5-10 seconds (depending on microwave wattage).
HOW DO YOU RIPEN BANANAS QUICKLY?
It never fails when you are in the mood for something with bananas, and you don’t have any that are ripe. I have tried out a few methods over the years and have found several that seem to work well. Let’s talk about them:
Microwaving The Bananas – By far, the fastest way is by putting them in the microwave for 25-30 seconds. Leave them in the peel for best results. This will allow them to ripen quickly. Let them sit and cool before working with them. If the peels turn black, that’s normal and should not be a cause for concern.
Brown Paper Bag Method – If you don’t need the bananas to be ripe right away, the brown paper bag method is fantastic. Place the bananas in the bag and add some fruit like an apple. They typically ripen within a day or so.
Bake The Bananas – Baking bananas in their peel low and slow allows them to ripen much quicker. Place them in the oven at 300 degrees for 10 minutes, then turn them and cook for another 10 minutes. After they cool, you can use them in your recipe.
SO TELL ME…
What’s your favorite kind of cookie? Do you ever sneak a bite of raw cookie dough? Do you usually eat bananas, or do you prefer them in food like bread and cookies?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
Delicious Banana Bread Cookies
- Food Processor
- Preheat oven to 375 degrees. Prepare a large baking sheet with parchment paper or nonstick cooking spray.
- Place ½ cup oats into a food processor or blender and pulse until the oats are ground into flour.
- In a large bowl, whisk together oats, oat flour, baking soda, cinnamon, salt, and flax.
- In a medium bowl, whisk together the bananas, egg, and vanilla. Combine the wet ingredients with the dry ingredients.
- Stir in the chocolate chips and pecans.
- Using a large scoop, divide the dough into 16 cookies. Press the tops flat as these cookies remain in the same shape as they cook.
- Bake for 10 minutes of until the middle is set. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.