Banana Nougat Cookies(This Was Scotty'S Favorite Cookie!)
Chewy, banana-flavored cookies with chocolate chips and warm spices, perfect for satisfying sweet cravings and suitable for snack time or dessert gatherings.
Ingredients
Instructions
- Sift flour, sugar, soda, salt, cinnamon, and nutmeg together. Cut in shortening.
- Add beaten egg, mashed bananas, oats, and chocolate chips. Stir until well combined.
- Drop dough by teaspoonfuls onto an ungreased cookie sheet.
- Bake at 350°F (175°C) for about 15 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the shortening with unsalted butter for a richer flavor. If you prefer, swap out the chocolate chips for nuts or dried fruit to customize the cookies. Make sure the bananas are ripe for the best sweetness and flavor. If you want to enhance the spice, add a pinch of ginger or allspice.
Serving Suggestions
These Banana Nougat Cookies are delicious served warm with a glass of milk or alongside a scoop of vanilla ice cream. For an afternoon treat, pair them with a cup of tea or coffee. They also make a great addition to a dessert platter featuring other favorites like Lemon Chiffon Pie or Barbie'S Apple Crisp. Enjoy them fresh or as a sweet snack any time of day.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, simply pop them in a microwave for a few seconds or warm them in the oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nougat Cookies(This Was Scotty'S Favorite Cookie!) contains roughly 1254 calories, with 31g protein, 199g carbohydrates, and 45g fat. It is an excellent source of iron (118% of the Daily Value), protein (63% of the Daily Value), and vitamin A (58% of the Daily Value). Note that it is relatively high in sodium, at 2266mg per serving (99% of the Daily Value).
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 a healthier option. However, it may result in a denser cookie, so consider using a mix of whole wheat and all-purpose flour for better texture.
What can I substitute for shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil. This will give your cookies a richer flavor and slightly different texture, making them more delicious.
How can I make these cookies vegan?
To make these cookies vegan, substitute the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based shortening or coconut oil. Ensure the 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).