Banana Cookies

Course Dessert

Cuisine American

Keyword banana bread, cookies

Servings

Calories 189kcal

Author Emma Chapman

Ingredients

1 banana ripe
¼ cup butter softened
¼ cup sugar brown
¼ cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon cinnamon
1 cup all-purpose flour
½ teaspoon baking powder aluminum-free
¼ teaspoon salt
½ cup walnuts chopped

for the crumble top:

3 tablespoons butter cold
3 tablespoons sugar
3 tablespoons flour

US Customary - Metric

Instructions

First, mash the banana (a fork works well). Then cream together the mashed banana, butter, sugars, and vanilla extract until well combined. Then add the cinnamon, flour, baking powder, and salt, and stir until a soft dough ball forms. Then stir in the walnuts.
In a separate, smaller bowl, use a pastry blender or your clean hands to combine the crumble topping ingredients until they form, well, a crumbly topping.
Divide the dough into 12 balls (a cookie scoop works really well here). You can also use the back of the scoop to press a little indention in each dough ball before adding the crumble top. This little bowl indention helps to keep more of the crumble top on the cookie, rather than rolling off the sides.
Bake at 325°F for 15-16 minutes. Then, remove to a cooling rack.

Notes

I’ve added the weight of my banana just to show you that it was on the smaller side. If your ripe banana is a little bigger or smaller than 90 grams, it probably won’t make a big difference. But if it’s significantly larger, it might, so just keep that in mind.

You can substitute up to 1/4 cup of the flour for whole wheat flour if you like. It barely changes the texture and it adds a little more nutrition, although these are still cookies.

Nutrition