I love recipes that make me feel like I can get away with eating something sweet first thing in the morning. These banana bread cookies do the trick! Combining my own love for banana bread and the addition of chocolate chunks, these cookies are soft and cake like, much like the bread. They are perfect for enjoying with a cup of coffee in the morning, as a afternoon snack or the perfect dessert. They are a great excuse to eat a cookie any time of day. And with oatmeal and bananas, I feel just a little less guilty indulging in them!
White Lily was kind enough to send me some of their flour to test out and I found this recipe while looking over the recipes on their site. (Watch for a fun giveaway to come soon, courtesy of White Lily flour!)
Ingredients
yield: 4-6 dozen, depending upon size.
2 1/2 cups White Lily® All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup mashed ripe banana (about 2-3)
2 large eggs
1 teaspoon vanilla extract
2 cups quick or old-fashioned rolled oats
1 cup chopped walnuts or pecans (optional)
2 cups semi-sweet chocolate chunks
Directions
Preheat oven to 375° degrees F.
In medium bowl stir together flour, baking powder, baking soda and salt.
In large bowl beat butter until light and fluffy. Slowly add brown sugar and then beat additional 2 minutes. Beat in banana, eggs and vanilla, just until combined.
Stir in flour mixture.
Stir in oats, nuts (if desired-I excluded them) and chocolate chunks.
Drop by heaping teaspoonfuls onto ungreased baking sheet. (I like to line my baking sheet with parchment paper or silicone baking mats.)
Bake 8 to 10 minutes or until lightly browned. Cool for one minute before moving to wire rack to cool completely.
I made my cookies a bit larger than recommended so I got almost 4 dozen cookies instead of the 6 dozen the recipe said.
If you love a flavorful and super soft cookie, you will love these! My family certainly does and my husband has already declared these cookies “evil” as he ate three in a row when he got home from work.
Disclosure: This recipe is courtesy of White Lily. I received a promotional item from White Lily flour, however no monetary compensation has been received. All thoughts remain my own.
Banana bread in cookie form? Yes please.
Oh these look so good!
These look so yummy!!
I made them today, since I had bananas sitting around. I think they are really good, but the test will be the boyfriend when he gets home from work. Heres hoping he likes them as well. Thanks for the great recipe
They look delicious and they’re healthy as well! Perhaps I’ll try them!
Thank you,
Sibylle
These turned out great and might be my new alternative to banana bread
no cutting and crumbs! I added some chunky raw turbinado sugar to the top before baking and it added a nice sugary crunch. Love it!