The softest, fluffiest, banana bread-iest cookie that ever did be.
These Banana Bread Cookies were born out of circumstance; circumstance being the need to use up one very overripe banana.
Rule #1 of Mads Eatz: Never waste an overripe banana. Rule #2: read Rule #1.
I truly cannot emphasize enough how soft these lil’ baby bites of banana bread are. They are speckled with dark chocolate chips, can be easily be made vegan if you swing that way, & consist of a short & sweet ingredient list. We love that!!
Did I mention this is a one-bowl-wonder? We here at Mads Eatz are very messy whilst baking & making, so we love any kind of recipe that makes for a hassle-free clean up.
Let’s breakdown some of the cookie components:
Banana: because duh, banana bread. Make sure she is good & overripe to add the perfect touch of sweetness to this baked good. If you need to speed up the ripening process, preheat your oven to 300 F and and bake the bananas on a foil lined sheet for 15-20 minutes. The banana skin will be blackened, so go ahead and scoop the insides out into a bowl for mashing.
Almond Flour & Coconut Flour: these flours add a little fat to this cookie recipe & make them grain-free & gluten-free. I see you celiac babies!! Remember: use almond flour, not almond meal. I really like Bob’s Red Mill Super Fine Almond Flour.
Dark Chocolate: you can use regular-size or mini dark chocolate chips here, or get a little fancy & chop up a dark chocolate bar of your choosing. I love Enjoy Life Foods dark chocolate morsels. They are tasty and also vegan so, win-win!
(Fun Fact: I have mentioned the vegan thing a couple times because my new roomie & I are trying to live a more sustainable lifestyle and have, in-turn, decided to start mainly cooking & eating vegan. It has been an absolute adventure in the kitchen and I am loving it. Rabbit & Wolves has become oour go-to source of all things vegan. If you’re ever in the need of some foodie inspiration, check her out!)
So, I think it’s about time we dive into this cookie conundrum and get to banana-bread baking. Let’s go!
Banana Bread Cookies
Ingredients
- 1 overripe medium banana
- 3 tbsp unsalted (or vegan) butter (melted)
- 1 large egg (or egg replacement*)
- 1 tsp vanilla extract
- 1½ cups packed almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ cup coconut sugar (or brown sugar)
- 2 tsp ground cinnamon
- ¼ tsp ground clove (optional)
- ¼ tsp salt
- ⅓ cup dark chocolate chips (or chunks)
Instructions
- Preheat your oven to 350°F; line a large baking sheet with parchment paper and set aside
- In a large bowl, thoroughly mash banana until texture is smooth(ish). Melt the butter and add into the bowl, along with the egg and vanilla extract. Whisk until well combined.
- Once mixed, add the almond flour, coconut flour, coconut sugar, baking soda, cinnamon, clove & salt. Mix with a spatula until well combined. Fold in the chocolate chips/chunks.
- Cookie dough will be pretty thick (in a good way). Use a medium (1.5 oz) cookie scoop to drop dough onto the prepared baking sheet, leaving ~2 inches of space between each cookie. Give the cookies a little press with your fingers (or a spoon) so that they aren't perfectly round, but not smushed.
- Bake for 12-15 minutes, or until the edges of the cookie are golden brown. If you are feeling extra fancy, you can sprinkle the top of these cookies with a little flaky sea salt post-bake. Allow the cookies to cool, & enjoy!
Notes
These Banana Bread Cookies are the perfect, hassle-free weekend bake. They take about 30 minutes to make, start to finish, and are SO good. So soft. An absolute cookie dream.
I hope you enjoy them as much as we have. They are best served warm & topped with vanilla ice cream. A little ~Sundae~ Funday. (hehe) Enjoy the day & all that comes with it. Hopefully, it will include a batch of these bad boys. As always, tag me @mads.eatz on the ‘gram so I can see all of your beautiful creations!
XOXO – Mads