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Banana Drop Cookies

These Banana Drop Cookies melt in your mouth, capturing the flavors of ripe bananas in a soft, chewy treat that everyone loves.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup mashed ripe bananas (about 2 large bananas) Use overripe bananas for better sweetness.
  • ½ cup sugar
  • ½ cup brown sugar Can be substituted with white sugar and molasses.
  • ½ cup softened butter
  • 1 large egg Can be substituted with flaxseed meal or applesauce for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Optional Add-ins
  • 1 cup chocolate chips Optional but recommended! Can be replaced with dried fruit or nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the mashed bananas, sugar, brown sugar, and butter. Beat until creamy.
  3. Add the egg and vanilla extract, mixing well until everything is combined.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to your banana mixture, stirring until just combined.
  5. Fold in the chocolate chips, if using.
Baking
  1. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are slightly golden. Let cool on a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.