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!)
- 2½ cups White Lily® All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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
- 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.
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 all thoughts remain my own.