Banana Nougat Cookies
Chewy banana nougat cookies with chocolate chips and warm spices, offering a delightful combination of sweetness and texture, perfect for snack time or dessert.
Ingredients
Instructions
- Sift together the flour, sugar, baking soda, salt, nutmeg, and cinnamon in a mixing bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add the well-beaten egg, mashed banana, quick oats, and chocolate chips to the mixture.
- Beat until thoroughly blended.
- Drop spoonfuls of the dough onto an ungreased cookie sheet.
- Bake at 400°F for about 15 minutes.
- Remove immediately from the pan and cool.
Tips & Substitutions
For a softer texture, try substituting half of the shortening with unsweetened applesauce. If you're out of semi-sweet chocolate chips, dark chocolate or white chocolate can work as a delicious alternative. Make sure to mash the bananas well for even distribution throughout the dough. You can also add chopped nuts or dried fruits for additional flavor and texture.
Serving Suggestions
These cookies are delightful on their own but can also be served with a scoop of vanilla ice cream for a decadent dessert. Pair them with a glass of cold milk or a warm cup of tea for a comforting treat. They make a great addition to holiday cookie platters alongside Gingerbread Cookies, or as a sweet snack for kids and adults alike.
Storage & Reheating
Store leftover Banana Nougat Cookies in an airtight container at room temperature for up to four days. For longer storage, freeze the cookies in a single layer and then transfer to a freezer bag; they can last up to three months. To enjoy them again, simply thaw at room temperature or warm them in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nougat Cookies contains roughly 84 calories, with 2g protein, 17g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may have a denser texture. You might want to reduce the amount slightly or combine it with a bit of all-purpose flour to maintain lightness.
How ripe should the bananas be for the best flavor?
For the best flavor and sweetness, use very ripe bananas with plenty of brown spots. The overripe bananas will mash easily and provide natural sweetness, enhancing the overall taste of the cookies.
Can I make these cookies vegan?
Yes, to make these cookies vegan, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and replace shortening with a plant-based butter or coconut oil. Ensure your chocolate chips are dairy-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).