Best Banana Bread Cookies Recipes

BANANA BREAD CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat the butter in a small saute pan until it turns brown and smells nutty.
• 2. Remove from heat and add the white and brown sugars. Let sit for about 5 minutes to cool.
• 3. Pour into a large mixing bowl and add the egg and vanilla.
• 4. Mix in banana and sour cream.
• 5. In a separate bowl, combine flour, baking soda, baking powder, and salt.
• 6. Fold into banana mixture.
• 7. Fold in chocolate chips and nuts, if desired. Choose your own additions - you could also use raisins, toffee bits, pecans, etc.
• 8. Refrigerate dough for at least 30 minutes (dough will still be sticky). Drop a one-inch ball of dough onto cookie sheets 2-inches apart (about 1 1/2 Tbsp).
• 9. Bake at 350 degrees for 10-13 minutes or until the edges are brown.

SUPER SOFT BANANA BREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• 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.
• Add chocolate chips and stir in gently.
• 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.
• Enjoy!

BANANA BREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets.
• Bake 10 to 15 minutes in the preheated oven, or until lightly browned.
• In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies.

POTATO CHIP BANANA BREAD COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in bananas, eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Fold in potato chips and butterscotch chips., Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until edges are golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

BANANA BREAD AND ALMOND-BUTTER COCOA SANDWICH COOKIES

Steps:

• 1. Make the cookies: Preheat the oven to 350˚ and line two large baking sheets with parchment paper. Set aside. 2. In a medium bowl, mash the bananas and combine with the maple syrup, applesauce and vanilla. (The mixture shouldn't be too smooth; small chunks of banana are great.) In a large bowl, combine the oats with the brown rice flour, baking soda, cinnamon and salt. Add the banana mixture to the oat mixture and mix until just combined. 3. Using a tablespoon, drop the batter onto the prepared baking sheets, spacing the cookies an inch apart. (Do your best to make them all the same size and shape, because they will be sandwiched together.) Bake the cookies for 10 minutes, rotating the baking sheets halfway through, or until they are golden brown and set but still soft and spongy. Remove the cookies from the oven and let cool on the baking sheets. 4. Make the filling: When the cookies are nearly done cooling, in a small bowl, mix the almond butter with the cocoa powder and maple syrup until combined. 5. Scoop a heaping teaspoon of filling and spread it on the bottom of a cookie. Take another cookie and sandwich them together. Repeat the process with the remaining cookies to make 9 sandwiches total. Serve.

CHOCOLATE CHIP BANANA BREAD OATMEAL COOKIES

Steps:

• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, mashed banana, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in all of the regular chocolate chips and 1 tablespoon of miniature chocolate chips.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Press the remaining miniature chocolate chips into the tops. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

CHOCOLATE-BANANA BREAD PUDDING COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.

OATMEAL BANANA BREAD COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream the butter and brown sugar until creamed.
• Add the eggs, vanilla and mashed banana and beat again until well combined.
• Combine the flour, baking soda, cinnamon and salt in a separate bowl.
• Add flour mixture to the beaten mixture and mix well.
• Stir in oats and chopped walnuts.
• Drop by rounded tablespoons onto cookie sheet.
• Bake for about about ten minutes or until golden brown.
• Allow to cool for a couple minutes before moving to a wire rack.

CHOCOLATE-BANANA BREAD COOKIES

Steps:

• In medium microwavable bowl, microwave chocolate chips uncovered on High 50 to 60 seconds, stirring every 30 seconds, until melted and smooth; cool 10 minutes.
• In large bowl, beat butter, bananas and egg with electric mixer on medium speed 2 minutes. Add cooled chocolate; beat 1 minute or until blended. Add cookie mix; beat on low speed 30 seconds or until soft dough forms. Stir in walnuts. Cover and refrigerate 30 minutes or until firm.
• Heat oven to 375°F. Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie about 2 inches apart (refrigerate any remaining dough until ready to use). Bake 10 to 12 minutes or until puffed and dry on tops (centers will be very soft). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container, using waxed paper between cookie layers.

DIABETIC 3 INGREDIENT BANANA BREAD COOKIES

Steps:

• 1. Crank the oven to 350
• 2. Line a cookie sheet with parchment paper
• 3. Mash the bananas really well in a bowl
• 4. Dump the oats & nuts into the bowl with the mashed bananas
• 5. Mix thoroughly
• 6. Drop by TBSP full on the cookie sheet
• 7. Bake at 350 12 to 15 minutes
• 8. When they're done, take them off the sheet pan and set them on a rack to cool

BANANA BREAD COOKIES

Steps:

• Heat oven to 300.
• Mix all ingredients together.
• Drop on ungreased cookie sheet (by tablespoon).
• Bake for 10 minute or until light golden brown.
• Enjoy!

3-INGREDIENT BANANA BREAD COOKIES

Steps:

• Preheat oven to 350 degrees. In a stand mixer or large bowl, beat together the cake mix, bananas, and 1 tablespoon of the vanilla frosting until well mixed.
• Spoon batter by tablespoonfuls onto a parchment-lined baking sheet and bake in preheated oven for 8-12 minutes, or just until the cookies set. Cool slightly before removing from baking sheet and transferring to cooling rack.
• Spoon frosting into a plastic zip-top bag. Microwave for 10-15 seconds, just enough to soften the frosting, then snip a small corner from the frosting bag and drizzle over cooled cookies.