Banana Nut Cookies Food

BANANA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
• Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.

OATMEAL BANANA NUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
• Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
• Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.

CLASSIC BANANA COOKIES

Steps:

• Preheat oven to 400 degrees.
• Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
• Add butter or margarine. Mix well.
• Add remaining ingredients. Mix well.
• Drop by teaspoonfuls on cookie sheet.
• Bake in preheated oven 12 minutes.

BANANA NUT COOKIES

Steps:

• Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
• In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
• Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
• Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
• Makes about 30 cookies.

SUPER SOFT BANANA BREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, whisk sugar, brown sugar, vanilla extract, and butter together until creamy.
• Add Greek yogurt, egg, and bananas. Mash bananas and mix thoroughly.
• Gently fold in the flour, baking powder, baking soda, salt, and cinnamon just until combined.
• Add chocolate chips and stir in gently.
• Like a baking sheet with parchment paper and place spoonfuls of dough 2 inches (5 cm) apart.
• Bake for 15 minutes and cool on a cooling rack.
• Enjoy!

BANANA NUT COOKIES

Steps:

• Mix butter and brown sugar until smooth and creamy. Add eggs, banana and vanilla. Stir to combine.
• Add in the flour, salt, oats, and baking soda and mix until the batter comes together. Finally, add chopped nuts and fold in until they're distributed evenly.
• Cover dough and chill for at least 2 hours.
• Heat oven to 325 deg F.
• Form dough into 1 1/2 inch balls and place 2 inches apart on baking sheet. Flatten cookies to about 1/4 inch with a fork or the bottom of a water glass. Sprinkle with brown sugar (Optional, but highly recommended.).
• Bake until the edges of the cookies begin to brown. (About 12 minutes, but I start peeking at 10.)
• Cool for a few minutes on a cookie sheet, then transfer to a wire rack to finish. Repeat with remaining dough.

BANANA NUT KETO BREAKFAST COOKIES

Steps:

• Preheat oven to 350F. Line 2 large baking trays with parchment paper or silpat liners.
• Whisk together the eggs, butter, banana extract, and vanilla. Stir in the coconut flakes, almond flour, sweetener, hemp seed hearts, coconut flour, golden flaxseed meal, cinnamon, salt, and pecans.
• Scoop the dough (about 1 tablespoon) into 18 balls. Arrange them on the prepared baking trays, and slightly flatten each ball of dough.
• Bake until the cookies are golden on the bottom, about 13 to 15 minutes, rotating the trays once halfway through.

WALNUT BANANA COOKIES

Steps:

• Preheat the oven to 350°F.
• Beat the butter and sugars together until smooth. Mix in the egg and vanilla extract. Finely chop the banana (there will be about 3/4 cup) and stir it into the sugar mixture. Stir in the oats, flour, salt, baking powder and walnuts.
• Spoon the dough about 1 1/2 inches apart on parchment-lined cookie sheets.
• Bake until light brown, about 15 minutes.

BANANA AND NUT COOKIES

Steps:

• Mash all 4 bananas in a small bowl using a fork, then transfer to a larger cooking bowl. If you want to have less washing up you can mash the bananas in the large bowl but you will find it a lot harder work.
• Slowly mix the soy and wholemeal flour into the bananas causing the mixture to thicken.
• Mix in the eggs and olive oil to form form a smooth paste.
• Add the cashew nuts and raisins and gently mix them in.
• Line two baking trays with baking parchment and lightly grease the surface with a little butter. Using two spoons transfer six large scoops of the mixture onto each baking tray. Cook for 15 minutes in an oven preheated to 190°C/380°F/Gas Mark 5.

BANANA COOKIES

Steps:

• In a medium mixing bowl, sift together the flour, salt, cinnamon and nutmeg. Set aside.
• In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter, sugar and light brown sugar. When blended, light and creamy, add the egg, vanilla and mashed banana.
• Gradually add the dry mixture to wet until fully combined.
• Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
• After the dough has chilled, preheat the oven to 350°F.
• In a small bowl, stir together the sugar and cinnamon.
• With clean hands, roll the dough into 1 1/2 inch balls. Dough might be sticky and not roll well, have no fear, just plop it into the sugar and coat.
• Place onto a parchment paper or silicone mat lined cookie sheet about 2 inches apart.
• Bake for 13-15 minutes or until cookie tops start to crack. Do not wait until cookies brown, they will be overdone.
• Allow the cookies to cool on cookie sheet for at least 5 minutes before carefully transferring to a cooling rack using a spatula.
• If you've tried this recipe, please come back and leave a comment to let us know how it went and if you made any modifications!

CRISPY BANANA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
• Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
• Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
• Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.

BANANA NUT COOKIES

Steps:

• Stir together muffin mix, flour, and brown sugar.
• Add cooled butter.
• Stir just until soft dough forms (add milk if necessary here).
• Stick in the fridge/freezer if too sticky to work with for a while.
• Turn dough onto lightly floured surface.
• Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
• Place 2 in apart on cookie sheets.
• Bake at 350 F for 9-10 min or till cookies begin to brown.
• Cool on wire rack.
• Frost when cool if desired!

BANANA NUT BREAKFAST COOKIES

Steps:

• Line a large baking sheet with parchment paper. Set aside.
• In a medium sized saucepan set over medium heat, whisk together the peanut butter, coconut nectar, coconut oil and banana until combined. Stir over medium heat until mixture is smooth and slightly simmering. Remove from heat and stir in cinnamon, salt, vanilla, oat and coconut until mixture forms a dough (dough will be slightly sticky).
• Fold in chopped banana chips and walnuts.
• Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet. Place the cookies in the refrigerator (or freezer) until set, at least 30 minutes. Cookies can be frozen in a large resealable bag up to 3 months.

BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.

BANANA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350,grease a cookie sheet.
• Beat the butter& sugar,and then eggs until light.
• Add bananas& vanilla extract,mix well.
• Blend in the flour,salt,baking powder& soda until well blended.
• Stir in nuts& chocolate chips.
• Drop by spoons onto greased cookie sheets.
• Bake for 10 to 12 minutes.

JUMBO BANANA COOKIES

Steps:

• Mix together shortening, 1/2 cup butter, white sugar, eggs, bananas, vanilla, 1/2 cup evaporated milk and vinegar till light and creamy.
• In a separate bowl mix together flour, baking soda, and salt. Add to other mixture. Add nuts.
• Chill one hour in refrigerator.
• Drop by teaspoonful on greased cookie sheet about two inches apart. Bake at 375 degrees F (190 degrees C) for about 15 minutes. Let cool then frost them.
• To Make Frosting: Mix 2 1/2 cups confectioners' sugar with 2 tablespoons soft butter or margarine, 1/4 cup evaporated milk, and 1/4 tsp vanilla. Beat until soft. Spread on tops of cooled cookies.

MRS. FIELDS BANANA NUT COOKIES

Steps:

• Preheat oven to 300°F
• In a medium bowl, combine four, soda and salt. Mix well and set aside.
• In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips and walnuts, and blend at low speed until just combined.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
• Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
• Bake 25-27 minutes until cookie edges begin to brown.
• Transfer immediately to a cool surface.

BANANA BREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets.
• Bake 10 to 15 minutes in the preheated oven, or until lightly browned.
• In a medium bowl, blend butter, confectioners' sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies.

CHEWY BANANA NUT OAT COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
• In a small bowl, whisk together the flour, cinnamon, cloves, baking soda, salt and cornstarch. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with a hand mixer, mix the bananas, butter, brown sugar, sugar, egg, and vanilla on high for 1 minute. With the mixer on low, gradually add in the flour mixture until just combined. Gently fold in the oats and nuts. The batter will be very wet.
• Spoon 2 tablespoons of batter onto a cookie sheet, 2 inches apart. I like to use a scoop so the cookies will be uniform. Flatten the scoops of batter a little bit. Bake for 10 - 12 minutes or until the edges are golden brown. Let cool slightly on baking sheet before transferring to a cooling rack to cool completely.

BANANA NUT COOKIES

Steps:

• Allow one stick (1/2 cup) of butter and one egg to rest to room temperature. Preheat oven to 350°.
• In a mixing bowl add one stick (1/2 cup) butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip for a few minutes.
• Mash 2 large bananas to make about 1 cup of "banana mush" and mix one teaspoon of baking soda and let sit for a few minutes.
• Mix the banana into the butter. Mix well. Add 2 cups flour, one pinch of salt, and 1/2 teaspoon cinnamon. And 1/4-1/2 teaspoon of nutmeg, and cloves. Add 1 cup chopped nuts (or chocolate chips) and mix.
• Prep two baking trays with parchment paper. I like a larger cookie, so I used an ice cream scoop that makes a bigger cookie.
• Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes. Allow to rest on the tray for 5 minutes after coming out of the oven before moving to a cooling rack.

BANANA COOKIES

Steps:

• Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
• In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar together for 1 to 2 minutes or until well combined.
• Mix in the mashed banana, egg yolk, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
• Add the dry ingredients and mix until just combined, then mix in the chopped walnuts on low-speed until fully incorporated.
• Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets, making sure to leave a little room between each ball of cookie dough.
• Bake for 10 to 12 minutes or until the edges of the cookies are lightly browned and the tops are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature for up to five days.

BANANA COOKIES

Steps:

• To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you'll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 - 9 minutes. Allow brown butter to cool to room temperature before using.
• Preheat the oven to 350°F.
• Add brown sugar, mashed bananas, egg, vanilla extract and brown butter to a large mixing bowl and beat with a whisk until thoroughly combined.
• Sift the flour, baking soda, baking powder and cinnamon together in another bowl. Stir in the salt, mix with a whisk to evenly distribute. Add the dry ingredients mixture to the wet ingredients mixture, mix with a spatula until the cookie dough comes together. Stir in the chocolate chips and chopped walnuts.
• Use a medium cookie scoop to portion the dough. For smaller cookies, use 1 scoop of dough, this will yield about 42 cookies. For larger cookies, add two scoops of dough on top of each other to form one large cookie, this will yield about 21 cookies. Garnish with extra chocolate chips and/or whole walnuts if desired.
• Bake small cookies for 10 minutes and large cookies for 13 minutes.

BANANA BREAD COOKIES

Steps:

• In a small saucepan melt the butter until it turns brown and smells nutty. It will foam up and turn brown around 5 minutes so make sure to keep an eye on it. Remove from heat immediately and pour into a separate bowl so it doesn't continue to brown. Quickly stir in the white and brown sugars. Let sit for about 5 minutes to cool. Pour into a large mixing bowl and add the egg and vanilla. Mix in banana and sour cream.
• In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture.
• Fold in the chocolate chips and nuts. Dough will be wet.
• Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart lined with parchment paper and bake at 350 degrees for 10-12 minutes or until edges are brown. Do not overbake these! Cookies will get more moist as they sit. Keep in an airtight container to store.

BANANA NUT COOKIES

Steps:

• 1. Mix flour, sugar, baking soda, and salt in a medium bowl.
• 2. Add oil and mix to combine.
• 3. Add remaining ingredients and mix to combine.
• 4. Drop on a cookie sheet (the original recipe says ungreased, but I do give it a quick spray of Pam). Bake 12-15 mins. at 400 degrees. Remove to wire racks to cool.

BANANA NUT COOKIES

Steps:

• Preheat oven to 350F
• Spread 1 cup of pecans onto a lined baking sheet, and put in oven for 10-15 minutes. Don't omit this step if you want the best results!
• Once pecans are ready, let them cool for a minimum of 10 minutes before using.
• In your food processor, add in ½ c. of the roasted pecans and process until it resembles a mealy texture, similar to almond meal. Do not over process or it will become pecan butter (which is great, but not for this recipe).
• Add in the rest of the dry ingredients and give it 2-3 short pulses, just to mix them up.
• Add in dates, banana, and almond butter. Pulse until ingredients are well-combined. Make sure the banana is incorporated smoothly with no chunks!
• Scoop cookie dough 1 heaping tbsp. at a time onto prepared cookie sheet.
• Put in oven for 15 minutes, and let cool before transferring onto cooling rack.
• Store in an air-tight container

HEALTHY BANANA NUT COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a non-stick cookie sheet with cooking spray.
• Combine the mashed bananas and oats in a bowl.
• Fold in the walnuts and place a tablespoon of each on the cookie sheet.
• Bake for 15 minutes.