Banana Nut Cookies(Yield: 4 Dozen)
Chewy banana nut cookies with melty chocolate chips and a hint of banana liqueur, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
- 2 2/3 cups all-purpose flour ⓘ
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup light brown sugar, firmly packed ⓘ
- 1/2 cup white sugar ⓘ
- 1 cup salted butter, softened ⓘ
- 1 large egg ⓘ
- 1 teaspoon creme de banana liqueur or pure banana extract ⓘ
- 3/4 cup mashed ripe banana
- 2 cups semi-sweet chocolate chips ⓘ
- 1 cup chopped walnuts ⓘ
Instructions
- Preheat oven to 300°F.
- In a medium bowl, combine flour, baking soda, and salt.
- Mix well with a wire whisk and set aside.
- In a large bowl, with an electric mixer, beat sugars at medium speed.
- Add softened butter and mix until grainy paste forms, scraping down sides of the bowl.
- Add egg, banana liqueur or extract, and mashed banana; beat at medium speed until smooth.
- Gradually add the flour mixture, 1 cup of chocolate chips, and chopped walnuts; mix at low speed until just combined.
- Do not overmix.
- Drop rounded tablespoonfuls of dough onto ungreased cookie sheets, spacing 2 inches apart.
- Sprinkle each cookie with 6 to 8 chocolate chips.
- Bake for 25 to 27 minutes or until edges begin to brown.
- Immediately transfer cookies to a cool surface with a spatula.
Tips & Substitutions
For the best results, use overripe bananas as they provide more flavor and moisture. You can substitute the walnuts with pecans or omit them for a nut-free version. If you prefer a less sweet cookie, reduce the sugar by 1/4 cup. Make sure to not overmix the dough to keep the cookies soft and chewy.
Serving Suggestions
These banana nut cookies are delightful on their own or served with a glass of cold milk. They pair beautifully with a warm cup of coffee or tea, making them a perfect afternoon snack. For an extra treat, try serving them alongside Mini Cherry Cheesecake for a dessert platter that will impress your guests.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh, you can also freeze the cookies in a single layer and then transfer them to a freezer bag for up to three months. Reheat in the oven at 300°F for a few minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Cookies(Yield: 4 Dozen) contains roughly 186 calories, with 2g protein, 18g carbohydrates, and 12g 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 frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. This will ensure your cookie dough retains the right consistency and moisture.
What can I substitute for the butter?
If you're looking for a dairy-free option, you can substitute the salted butter with coconut oil or a plant-based butter alternative. This will keep the cookies vegan while still delivering a delicious flavor and texture.
Can I add oats to the cookie dough?
Absolutely! Adding 1 to 1.5 cups of old-fashioned oats will give your cookies a chewy texture and extra nutrition. Just be sure to adjust the flour slightly to maintain the right consistency.
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).