Banana Bread Cookies

Twist on Traditional Banana Bread

Have leftover bananas lying around but tired of the traditional banana bread? Try these banana bread cookies. They are super fluffy in texture, not overly sweet, and make the perfect dessert to satisfy any sweet tooth.

I love that most of the sweetness comes from the banana and the cookies don’t have a ton of added sugar.

Banana: be sure the banana is ripe as it is one of the main forms of sweetness in this recipe.

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Sugar: I used coconut sugar in this recipe as it is refined sugar free. Any granulated sugar will work.

Almond butter: any nut or seed butter will work. Be sure it is on the runnier side rather than chunky. I would recommend sticking to almond butter, cashew butter, or sunflower seed butter as they all have mild tastes. You can do peanut butter but that may overpower the other flavors in this recipe.

Applesauce: I used unsweetened applesauce in this recipe as I find it is sweet enough from the sugar and chocolate. Ideally, you want the only ingredients to be apples and water. However, if you are looking for more sweetness or only have sweetened applesauce that will also work.

Cinnamon: this is optional. I like adding it for more flavor.

Oats: I used quick oats in this recipe. Rolled oats should work as well.

Almond flour: I haven’t tested any other flours in this recipe.

All-purpose flour: I haven’t tested any other flours in this recipe.

Chocolate chips: any chocolate chips will work.

Ingredients:

• Banana

• Vegan butter

• Sugar

• Almond butter

• Applesauce

• Cinnamon

• Baking powder

• Oats

• Almond flour

• All-purpose flour

• Chocolate chips

Recipe:

Makes 12 cookies

• 1 banana

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ¼ cup almond butter

• 1/3 cup applesauce

• 1 teaspoon cinnamon

• 2 teaspoons baking powder

• ½ cup oats

• 1/3 cup almond flour

• 2/3 cup all-purpose flour

• ½ cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

2.    In a small bowl melt the butter.

3.    Transfer to a larger bowl and add in the mashed banana, sugar, almond butter, and applesauce. Stir well.

4.    Add in the cinnamon, baking powder, oats, almond flour, and all-purpose flour. Stir until a thicker batter forms. Fold in the chocolate chips.

5.    Use a cookie scoop to scoop the dough onto the cookie sheet. Press flat. Repeat until all dough is used. The dough WILL BE on the wetter side. Spray the cookie scoop or your hands with oil to make it easier to scoop/press flat.

6.    Bake for 8-10 minutes. Allow to cool for at least 10 minutes before eating.

Be sure to store the cookies in an airtight container in the refrigerator. The cookies should last up to one-two weeks. You can store in the freezer to last longer.

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