Earlier this week I deemed my hubby and me to be Mr. and Mrs. “Cookie Monster” Crane after we ate an entire batch of these cinnamon brown sugar chocolate chip banana bread cookies in just a couple of days.
We both dig banana bread, which is why I make it at least once every few months. But last Saturday, when I was in full kitchen experimentation mode, I decided to get a little creative and make banana bread cookies instead of a regular old banana bread loaf.
I decided to play around with using brown sugar as the primary sweetener, and then I went heavy duty on the cinnamon (which is partly the reason for the cookies’ dark color) because yummmm, it’s my favorite thing to sprinkle on top of nearly everything I eat. I thought about excluding chocolate chips, but then I thought, ‘Who am I kidding? Everything is better with dark chocolate chips!’
If you don’t like chocolate (BUT WHO DOESN’T LIKE CHOCOLATE?!) you can totally leave em out, but I highly suggest including them. They up the ante in the level of deliciousness of these cookies.
These babies are super moist like banana bread, only they’re in cookie form…. which I love because lately I’ve been all about cookies for dessert. I blame my recent cookie monster habit on the fact that I’ve been working out like a maniac… because hey, this blog is called Foodie Loves Fitness, and it’s all about balance right? 🙂
Cinnamon Brown Sugar Banana Bread Cookies
Ingredients
- 2 cups whole wheat flour
- 2 large ripe bananas mashed (I like to leave some chunks in there)
- 2/3 cup brown sugar
- 3 TBSP cinnamon
- 1/2 cup almond milk
- 1/4 cup canola oil*
- 1/4 cup coconut oil melted*
- 1/2 cup dark chocolate chips optional
- 2 TSP vanilla extract
- 1/2 TSP baking powder
- 1/2 TSP baking soda
- 1/2 TSP salt
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, cinnamon, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix together the mashed banana, light brown sugar, almond milk, vanilla extract, and coconut and canola oils.
- Add the wet mixture to do the mixture and combine well with a wooden spoon. Mix in the chocolate chips.
- Coat 2 large baking sheets with cooking spray. Place spoonfuls of batter onto the baking sheets, leaving adequate room apart from one another to expand when baking - making about 32 cookies.
- Bake for 10 minutes, or until the bottoms are lightly browned.
- Allow to slightly cool, and enjoy!
Notes
Nutrition
Tell me… If you had to pick a favorite, would you go with cookies, cupcakes or brownies?
Oh, these look so good, Nicole! I’d be a Cookie Monster too if they were in my house.
I hope you have a great weekend!
Thanks, Sarah! Can’t wait to read about your anniversary weekend lady!
Yum!! If i had to pick just one,… Id definitely go for cookies. i might be the only person on this earth that doesnt love cupcakes! And if the brownies are dense I like em but otherwise I’m a cookie girl 🙂
I know what you mean, I didn’t used to be big on cupcakes until recently… Regular boxed cupcakes are just bleh to me, but I’ve gotten into fancy flavors from gourmet bakeries, like salted caramel cupcakes!
hahaha the husband and I are definitely cookie monsters!! So hard to turn down! These banana cookies look fantastic! I used to really dislike banana bread but I’ve seen the error of my ways the last year or so – now I can’t get enough!
Well I know that YOU are a cookie monster Miss Cookie Monster Cooking 😉 I totally love the story of your blog’s name BTW!
Um banana bread cookies…are you some kind of GENIUS????? That is amazing. I might actually have to bake because the Hubs loves banana bread and his birthday is coming up. ..
Oooh awesome, I hope that you try them and let me know what you think!
Banana bread cookies?! Hooollly crap. Yes, please!!
I wish I had some left over… I might just need to make a new batch! 🙂