Banana Bread Cookies Recipe: Tiny, Chewy, Bananas-inator!

Bite-Sized Banana Bread Bliss (No Bake Day Blues Here)

Let’s address the elephant in the kitchen: you’ve got at least two bananas doing their best impression of a science experiment. Before you toss them, ask yourself—why throw away potential cookie gold? This banana bread cookies recipe uses overripe bananas to whip up soft, chewy, snackable cookies that scream comfort but come in lunchbox-friendly form. Who said cookies can’t be wholesome and fun?

Why This Banana Bread Cookies Recipe Will Rock Your Snack Game

• All the banana bread flavor—but cookie-sized.
• Chewy texture that’ll have people going “OMG, where’s the bakery?”
• No mixer needed—easy enough for a midnight bake sesh.
• Crowd-pleasing: perfect at brunch, for snacks, or post-gym recovery.
• Uses those bananas you were about to mourn—food waste FTW.

Ingredients – Simple, Tasty, Zero Drama

• 2 ripe bananas, mashed
• 1½ cups rolled oats (or oat flour)
• ⅓ cup almond butter (or peanut butter)
• ¼ cup maple syrup (or honey if not vegan)
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional, but spicy vibes)
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips or walnuts (mix-ins)

Substitutions?
Use sunflower seed butter for nut-free. Swap agave for maple syrup. Oat flour = blitz oats in a blender.

Tools & Kitchen Gadgets Used

Affiliate-ready snack weapons list 🎯:

• Mixing bowl – any size works
• Measuring cups & spoons
• Spatula – for doing your folding flex
• Baking sheet
• Parchment paper – zero cleanup, hero tool
• Cookie scoop or spoon
• Cooling rack

Step-by-Step Instructions – Cookies Done in a Flash

1. Preheat

Heat your oven to 350°F (175°C). Line a baking sheet with parchment—easy.

2. Mix the Wet Stuff

Mash bananas in a bowl. Stir in almond butter, maple syrup, and vanilla until smooth-ish.

3. Add Dry Ingredients

Stir in oats, baking powder, cinnamon, and salt. Fold until just combined.

4. Fold in Goodies

Gently mix in chocolate chips or nuts. Because cookies.

5. Scoop & Bake

Use a cookie scoop to drop balls (about 2 inches) on the sheet. Flatten them ~½” thick. Bake 12–15 minutes, until gold around edges.

6. Cool Before Attack

Let them cool 5 minutes on the sheet, then move to a rack. Hot cookies = crumbly collapses. Resist!

Calories & Nutritional Info (Per Cookie, ~12 cookies)

• Calories: ~110
• Carbs: 16g
• Fat: 5g
• Protein: 3g
• Fiber: 2g
• Sugar: 8g

FYI: Almond butter adds protein; oats add fiber. Not a diet, but better than store cookies.

Common Mistakes to Avoid

1. Using Firm Bananas
They need to be spotty and sweet. Yellowness is not enough.

2. Overmixing Oats
Stir until just combined—don’t whip like a pro.

3. Skipping the Flatten
Flatten them or they stay doughy in the middle.

4. Baking Too Long
Edges should be golden. Overbake = dry sacrilege.

5. Eating Too Soon
Give them time to set, or they fall apart. Trust the process.

Variations & Customizations

1. Peanut Butter Crunch
Use peanut butter and mix in chopped peanuts.

2. Vegan Oat Raisin
Omit chocolate, add raisins and a flax egg (1 tbsp flax + 2.5 tbsp water).

3. Zesty Orange
Add 1 tsp orange zest for a fruity twist.

FAQ – People Also Ask

Q1: Are banana bread cookies healthy?
They’re better than boxed cookies, with oats and bananas—but still sweet, so everything in moderation.

Q2: Can I make these gluten-free?
Yes! Use certified gluten-free oats.

Q3: Can I use quick oats instead?
Sure, but texture changes slightly—quicker, softer chew.

Q4: Can I freeze the cookie dough?
Absolutely. Roll balls and freeze. Bake directly when craving strikes—add 2 extra minutes.

Q5: Can I use honey instead of maple syrup?
Yes, but it’s not vegan. Also browner flavor.

Q6: How long do banana cookies stay fresh?
In an airtight container, up to 5 days at room temp or a week in the fridge.

Q7: Why are mine flat?
Too much banana or not enough oats. Next time, reduce banana by half or add more oats.

Final Thoughts – Bite-Sized Banana Bread Heaven

So there you have it—banana bread cookies recipe magic with next to no effort. They’re soft, hearty, and deliciously snackable. Make them for brunch, your desk, your dog (maybe skip the sugar), or just because life needs a little more cookie love. Share them if you must—but hoarding encouraged 😉