Best Banana Nut Waffle Cookies Recipes

BANANA-NUT WAFFLES

Steps:

• Heat waffle iron; grease with vegetable oil or shortening.
• Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle.

BANANA NUT COOKIES

Steps:

• Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
• In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
• Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
• Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
• Makes about 30 cookies.

BANANA NUT WAFFLE COOKIES

Steps:

• 1. Melt butter in a medium mixing bowl. Set aside.
• 2. Pre heat waffle iron.
• 3. In another bowl sift together flour, baking powder, and salt.
• 4. Add eggs, vanilla, and bananas to melted butter. Mix well. Add brown sugar and mix.
• 5. Add in flour mixture and nuts, stirring to combine well. Mixture should be about the consistency of cookie dough. Add a tablespoon or two more flour, if necessary.
• 6. Drop tablespoons of dough onto hot waffle iron, one tablespoon on each square. Bake until it stops steaming, about 2 minutes.
• 7. Cool and dust with powdered sugar. A cream cheese icing would also be yummy.

BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)

Steps:

• Heat waffle iron.
• Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
• Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
• Fold in nuts or berries or chocolate chips.
• Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream.
• If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!