Banana Bread Cookies

While banana bread is tasty, it sometimes isn't the best for serving because you have to slice it. To solve this, I designed a recipe that combined the great taste of banana bread in a cookie style that everyone loves. The result is cookies that are crisp on the edges like regular cookies, but have a middle that is the classic banana bread consistency.

Ingredients:

Don't worry, the batter is
supposed to be gloopy.

½ cup of softened unsalted butter

1 cup of sugar

1 egg

2 large bananas

1 teaspoon vanilla

1 teaspoon baking soda

2 cups of flour

¼ teaspoon salt

1/2 teaspoon of ground cinnamon

¼ teaspoon nutmeg

½ cup sweetened coconut flakes

½ cup semi sweet chocolate chips

½ cup of pecans

Directions:

Preheat the oven to 350°F and grease two cookie sheets.

Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until well combined. Mash the bananas in a separate bowl and add them to your butter/sugar mixture. In another bowl, Mix together the flour, salt, baking soda, cinnamon, and nutmeg and slowly add it to the butter and banana mixture and mix until just combined. Add in the coconut flakes and finally fold in the pecans and chocolate chips.

Drop in spoonfuls of the batter onto parchment paper-lined baking sheet.

Bake for 10-12 minutes or until nicely golden brown. Let cool on wire racks.

In order to make these healthier, you could replace some of the white flour with white whole wheat flour and still get great cookies.