One Dozen Soft Banana Cookies

April 23, 2018
Photo by Ava Wallace
Author Notes

For when you want the taste of banana bread with the texture of a cookie. (adapted from Banana Bread Muffin Cookies by A Beautiful Mess) —Ava Wallace

  • Makes 12 cookies
  • 100 grams Mashed banana
  • 1/4 cup Room temperature (solid) coconut oil
  • 1/2 cup Brown sugar
  • 1 teaspoon Vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional Add-Ins (chocolate, nuts, dried fruit, etc)
In This Recipe
  1. Preheat the oven to 350 and line a baking sheet with parchment
  2. Whisk flour, cornstarch, baking powder, and salt together in a small bowl; set aside
  3. In the bowl of a stand mixer (paddle attachment) or hand-held electric mixer, beat coconut oil and sugar together until fluffy; add the banana and vanilla extract and mix until combined
  4. Add the dry ingredients to the banana mixture and mix until just combined
  5. Fold in whatever additions you prefer (chocolate is always my favorite!)
  6. Scoop the dough onto the prepared cookie sheet, leaving about 1.5in in between in case of spreading (it should make about a dozen cookies, about 1 heaping tbsp of batter each)
  7. Bake for 8-10 minutes or until puffy and lightly golden; leave on the cookie sheet until cool enough to handle, then place on a wire rack to cool completely
  8. Enjoy!

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