Banana Nut Cookies
Soft, moist, and bursting with flavor, these Banana Nut Cookies are the perfect treat for any occasion! Combining the natural sweetness of ripe bananas with the crunch of chopped walnuts and the heartiness of rolled oats, these cookies strike the ideal balance between indulgent and wholesome. Hints of cinnamon and brown sugar elevate the flavor profile, while the quick 15-minute prep time makes this recipe a breeze for novice and seasoned bakers alike. Perfect for breakfast on the go, afternoon snacks, or even dessert, these banana cookies are a tasty way to use overripe bananas in a fresh, exciting format. Bake up a batch and enjoy the comforting aroma of homemade banana nut goodness wafting through your kitchen!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup Ripe banana, mashed
- 0.75 cup Chopped walnuts
- 1 cup Rolled oats
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and creamy using a handheld or stand mixer (about 2-3 minutes).
Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
Mix in the mashed banana, ensuring it is evenly distributed.
Gradually add the dry ingredients from the medium mixing bowl into the wet ingredients, stirring just until combined. Do not overmix.
Fold in the chopped walnuts and rolled oats using a spatula.
Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers appear set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy fresh or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 458.0 g | 167% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 228.5 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 317 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2045 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
