Banana Cookies
This homemade banana cookies recipe makes the most delicious cookies. They are crispy on the edge and soft and fluffy on the inside – just like biting into a slice of your favorite banana bread. Simple to make and ready in just 20 minutes!
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
1 ⅔ cups (217 g) all-purpose flour
1 teaspoon cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (210 g) light brown sugar, packed
5 tablespoons unsalted butter, softened
¼ cup (56 g) mashed ripe banana
1 teaspoon vanilla extract
1 large egg, room temperature
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Banana cookies in 15 minutes! Fragrant, delicious cookies without eggs!
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Delicate, soft cookies with banana and orange! Delicious and quick recipe, I recommend it to everyone!
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Servings: 10 pieces.
Ingredients:
- 80 grams of butter (6 tablespoons)
- 1/4 teaspoon salt
- 100 grams of sugar (1/2 cup)
-125 grams banana (1 large banana)
- orange peel
- 1 tablespoon orange juice
- 220 grams of all-purpose flour (1+1/4 cups)
- 1 teaspoon baking powder
Bake in preheated 350°F (180°C) oven / 15 minutes.
Enjoy your meal!
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#zuhausekochen #cooking at home #cookies
Soft, Chewy Banana Cookies that AREN'T Cakey
With a rich banana flavor and soft, chewy texture, these Banana Cookies are a unique and fun twist on a traditional chocolate chip cookie.
Recipe:
Ingredients
⅔ cup well-mashed, very-ripe bananas (185g, this is typical 1 ½ bananas for me)
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup light brown sugar, firmly packed (200g)
⅔ cup granulated sugar (135g)
1 large egg yolk
2 teaspoons vanilla extract
3 cups all-purpose flour (375g)
2 Tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon table salt
¾ teaspoon ground cinnamon
1 ½ cups chocolate chips (use either milk chocolate or semisweet, or a blend of the two!) (255g)
1 cup chopped walnuts, optional (115g)
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Instructions
00:00 Introduction
00:25 Combine well-mashed banana, melted/cooled butter, brown sugar, granulated sugar, egg yolk, and vanilla extract and stir well until completely combined.
01:54 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
02:15 Gradually add flour mixture to butter/banana mixture until completely combined (I do this in 3-4 parts).
02:32 Add chocolate chips and walnuts, if using, and stir until well-combined.
03:08 Cover bowl with plastic wrap and chill in the refrigerator for 30-60 minutes (or up to 24 hours).
03:18 Once dough has nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:27 Scoop dough by 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing at least 2” apart.
03:52 Bake in 350F (175C) oven for 12-14 minutes. Allow to cool for 5 minutes on baking sheet then transfer to cooling rack to cool completely before enjoying.
Notes
Store cookies in an airtight container at room temperature for up to 4 days.
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Classic Chocolate Chip Cookies Recipe
These Chocolate Chip Cookies are going to be the tastiest cookies you’ll ever make. You’ll wish you had made them sooner! These chocolate chip cookies are a classic dessert, and they come out perfectly every time with this recipe. This easy cookie recipe features a soft and chewy center with beautiful golden brown edges and is packed with chocolate chips.
RECIPE:
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Easy BANANA OATMEAL COOKIES Recipe
These Chewy Banana Oatmeal Cookies are the perfect sweet treat. Bananas, brown sugar, and oats – you’re going to love this soft, yummy dessert. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
-----Wet ingredients-----
1 cup unsalted butter (2 sticks) softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup bananas (about 2 bananas)
2 eggs
-----Dry ingredients-----
1 1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
3 cups old fashioned oatmeal
1 cup semi-sweet chocolate chips
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???? ???? ???? MORE DELICIOUS COOKIES TO TRY ???? ???? ????
➖Oatmeal Raisin Cookies-
➖Lofthouse Cookies-
➖Peanut Butter Oatmeal Cookies-
➖Chocolate Chip Walnut Cookies-
➖Oatmeal Chocolate Chip Cookies-
➖Double Chocolate Cookies-
➖Snickerdoodle Cookies-
➖Raspberry Linzer Cookies-
????????????????????INSTRUCTIONS ????????????????????????
1. Combine the cinnamon, nutmeg, baking soda, salt, and flour in a large bowl. And set it aside.
2. In a separate bowl, mix the softened butter, brown sugar, granulated sugar, and vanilla extract using an electric hand mixer.
3. Now mash up the bananas using a potato masher or a fork and add it to the butter mixture along with 2 eggs. Beat that on medium speed until well combined.
4. Add in the flour mixture and mix it in with the electric hand mixer.
5. Now add oatmeal and chocolate chips to the batter and mix using a spatula until all the ingredients are well incorporated.
6. Line a baking sheet with parchment paper and scoop out mounds of the banana oatmeal cookie dough using a medium cookie scoop.
7. At this point, you can round them balls in your hands or top with chocolate chips (optional). Now bake at 350 degrees Fahrenheit for 8-9 minutes.
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#oatmealcookies #bananacookies #simplyhomecooked
⏱ Time Stamps ⏱
0:00 Intro
0:27 The Bananas
1:16 Making the Cookie Dough
3:26 Scooping and Decorating the Cookies
3:58 Baking
4:05 Conclusion
Banana Chocolate Chip Oatmeal Cookies
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Savor tasty KIN EATS videos & recipes here: See the full Everyday Cookies recipe by clicking on Show more below!
Shauna Sever ( ): This is a great everyday cookie recipe in that you can make it any ole day of the week ... and it's also okay to enjoy them every day of the week! The recipe calls for oat flour and eliminates the butter and eggs. You can easily make this cookie gluten-free and vegan as well. Give them a try. You'll love how versatile they are and, more importantly, how delicious they are to eat! :)
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Everyday Cookies
Makes about 16
2 cups (180 g) old-fashioned rolled oats (not quick-cooking)
½ teaspoon (2.5 mL) baking powder
¼ teaspoon (1.25 mL) baking soda
½ teaspoon (2.5 mL) salt
½ cup (90 g) raw (turbinado) sugar
1 large ripe banana
⅓ cup (80 mL) canola oil
⅓ cup milk (80 mL) (can be swapped out for soy--see note)
½ teaspoon (2.5 mL) pure vanilla extract
¼ cup (30 g) sliced almonds (or other nut you prefer), lightly toasted
⅓ cup (50 g) semi-sweet chocolate chips
Position the oven racks in the upper and lower thirds of the oven and preheat it to 350°F
(175°C). Line two baking sheets with parchment paper or silicone liners.
Place 1¼ cups (110 g) of the oats in a food processor or clean coffee grinder (my preference) and grind the oats very finely into a flour. Pour into a large mixing bowl and whisk together with the remaining ¾ cup (70 g) of oats, baking powder, baking soda, salt and sugar. Set aside.
Peel and halve the banana. Chop half into a medium dice and set aside. Place the other half in a medium bowl and mash well with a fork or your hands until it resembles a puree--no big chunks. Whisk in the oil, milk and vanilla.
Make a well in the dry ingredients and pour in the wets. Using a wooden spoon or spatula, stir the batter until well-blended. Fold in the nuts and chocolate chips and chopped banana pieces. Let stand for about 10-15 minutes. Drop the batter in to mounds, 2 tablespoons (30 mL) each, onto the baking sheets, no more than 9 per sheet. Bake until puffed and golden, 22-25 minutes, rotating the sheets top to bottom and front to back halfway through baking. Cool for 2 minutes on the sheets before removing them to a wire rack to cool completely. Store in an airtight container for up to 4 days (note: after the first day or so, their outer crunch will go soft, but they'll still be delicious).
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