Banana Bread Cookies

Does it seem like I was having one of those cravings for two different things eaten together? Banana bread and cookies.. Well actually I was trying to create a healthier snickerdoodle but in the process discovered that I should really just give up trying to make butter-less snickerdoodles. So instead I ended up at these delicious banana bread cookies.

Banana Bread Cookies

 

Yes, these taste like banana bread and yes, they have a bread-like/cake-like texture. Let me tell you though – I made these to bring to a family gathering, put them in a container in the fridge over night, and guess what I found in the morning: a nearly empty container! [I forgot to tell my fiancé that I was saving them.. oops] Well, at least I knew they were a hit!

Healthy Cookies

Big, Fluffy Cookies

Banana Bread Cookies
 
Prep time
Cook time
Total time
 
Author:
Yield: 8-10 cookies
Ingredients
  • ¾ cup whole wheat flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup sugar (1/2 Stevia and ½ white sugar) + 2 Tbsp white sugar for topping
  • ½ tsp cinnamon + ½ tsp cinnamon for topping
  • 1 Tbsp butter (softened)
  • ½ tsp vanilla extract
  • 1 medium banana
  • 1 Tbsp full-fat yogurt (Greek or regular yogurt is fine)
Instructions
  1. Grease a cookie sheet (I always use foil for easy clean up).
  2. Mix ¼ cup sugar mixture with 1 Tbsp softened (not melted) butter in a medium bowl.
  3. Add in banana and mash well with fork.
  4. Add in yogurt and vanilla extract.
  5. Mix all dry ingredients (other than the additional sugar and additional ½ tsp cinnamon) in a medium or large bowl.
  6. Add wet ingredients to dry ingredients and mix until combined. Do not over-mix.
  7. Combine 2 Tbsp of white sugar and ½ tsp cinnamon in a small bowl.
  8. Spoon out about 1 Tbsp for each cookie, sprinkle with sugar & cinnamon mixture all over the cookie dough and place on cookie sheet. Since the dough is a little sticky, I sprinkle sugar mixture on cookie while it's still on the spoon then put that side down on cookie sheet and sprinkle sugar mixture on top (which is the other side).
  9. Cool in refrigerator for about 15 - 30 minutes, until dough is cold. Now you can preheat your oven to 330F.
  10. Bake for about 10 - 11 minutes, not any longer unless you know your oven needs more time.
  11. Let cookies cool for about 10 minutes.
Notes
Cooling cookies before baking allows them to stay soft!

 

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