Can I Use Frozen Bananas for Banana Bread Cookies?

Yes! If you have overripe bananas in the freezer, simply thaw them at room temperature or microwave them for a few seconds. Keep in mind that frozen bananas release extra moisture, so you may need to reduce the butter slightly to keep the dough from getting too wet.

Why Are My Banana Bread Cookies Too Soft or Dry?

A few factors can affect the texture of your cookies: If they’re too soft , they may have too much moisture. Try using slightly less banana or flour. If they’re too dry , they may have too much flour. Always spoon and level your flour when measuring instead of scooping directly. Overbaking can also lead to dryness—remove them from the oven when the edges are golden but the centers are slightly soft.

How Do I Make These Cookies Without Eggs?

For an egg-free version, use one of these substitutes: Flax Egg: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes. Applesauce: Use ¼ cup unsweetened applesauce per egg. Mashed Banana: If you love extra banana flavor, use an additional ¼ cup of mashed banana instead.

Can I Add Peanut Butter to the Recipe?

Absolutely! Peanut butter pairs beautifully with bananas. Replace ¼ cup of butter with ¼ cup of peanut butter for a nutty, rich flavor. You can also swirl peanut butter into the dough before baking for a fun marbled effect. With these FAQs covered, you’re all set to bake the best banana bread cookies ! Enjoy experimenting with flavors, serving ideas, and expert tips to make this recipe your own. 🍪🍌 Troubleshooting Common Issues (350 words) Even with the best recipe, sometimes things don’t go as planned. If your banana bread cookies aren’t turning out the way you expected, don’t worry! Here’s how to fix the most common problems.

Why Is My Dough Too Sticky or Too Dry?

Too Sticky? This usually happens when bananas are extra ripe or there’s too much moisture. To fix this: Chill the dough in the fridge for 15-30 minutes before baking. Add 1-2 extra tablespoons of flour until the dough is easier to handle. Too Dry? If your dough feels crumbly, it may need more moisture: Add a tablespoon of milk or mashed banana until the dough is softer. Check that you haven’t added too much flour—always measure using the spoon-and-level method.

Why Didn’t My Cookies Spread Properly?

If they spread too much: The butter may have been too soft or melted. Next time, chill the dough for at least 30 minutes before baking. If they didn’t spread enough: There may be too much flour. Try reducing the flour by 1-2 tablespoons or adding a splash of milk.

Why Are My Banana Bread Cookies Too Hard or Dry?

Overbaking is the most common reason. Remove cookies from the oven when the edges are golden but the centers still look soft. They’ll firm up as they cool. If the cookies seem too dense, try beating the butter and sugar longer to incorporate more air. Too much flour can also make them dry—double-check your measurements

Why Do My Cookies Taste Bland?

If your bananas weren’t ripe enough, the flavor may be mild. Use bananas with brown spots for the best taste. Boost the flavor by adding extra vanilla extract, cinnamon, or nutmeg . A sprinkle of sea salt on top enhances the sweetness and makes the flavors pop! By adjusting these small details, you’ll always get perfect banana bread cookies every time! 🍪🍌

best Banana Bread Cookies: Irresistible, Soft & Chewy Recipe1

Banana Bread Cookies

Print Recipe

These soft and chewy Banana Bread Cookies capture the delicious flavors of classic banana bread in a bite-sized treat. Perfect for breakfast, snacks, or dessert, they are quick to make and customizable with chocolate chips, nuts, or cinnamon.

Author: miral
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 16 cookies 1x
Category: Breakfast
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 ripe bananas, mashed
1 ½ cups all-purpose flour
½ cup brown sugar
¼ cup melted butter
1 egg (or flax egg for vegan option)
½ tsp baking soda
½ tsp cinnamon
1 tsp vanilla extract
½ cup chocolate chips or walnuts (optional)

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash bananas in a large bowl. Add butter, sugar, egg, and vanilla; mix well.
In another bowl, whisk flour, baking soda, and cinnamon. Gradually add to wet ingredients.
Fold in chocolate chips or nuts if using.
Scoop dough onto baking sheet and bake for 10-12 minutes, or until golden brown.
Let cool before serving.

Notes

Store in an airtight container for up to 3 days.
Freeze for up to 3 months in a zip-top bag.
Swap butter for coconut oil for a dairy-free version.

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 7g
Fat: 4g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g

Keywords: Banana bread cookies, banana cookies, chewy banana snacks, homemade banana desserts, easy banana cookies

Find it online: https://miralrecipes.com/banana-bread-cookies-recipe/