Another recipe I have to credit to my mom! I’ve tweaked the recipe she uses, but she regularly makes a version of this for my toddler, and he gobbles them up. I am pleased to say he also devoured mine, as did I! These are moist, delicious, and not too heavy, so if you’re like me, you might eat about five in one sitting, but I don’t think there’s anything to feel guilty about! I refer to them as “breakfast cookies” in our household, though they make a great in-between snack, too.
- ½ C unsalted butter, room temperature
- 1 C sugar (I use organic cane sugar)
- 1 egg, room temperature
- 2 large bananas, mashed
- 1 tsp baking soda
- 2 C all-purpose flour
- Pinch of Himalayan rock salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp cardamom
- Optional: 1 C pecans, walnuts, or chocolate chips; 2 Tbsp almond meal
Preheat oven to 350. Cream the butter and sugar together until light and fluffy. Add egg and mix until it is light and fluffy.
In a bowl, mix the mashed bananas and baking soda. Let sit ~2 minutes. The baking soda will react with the acid in the bananas, which will in turn give the cookies their lift and rise.
Mix the banana mixture into the butter mixture. Separately, mix the flour, almond meal if you using, salt, and spices, and then sift into the butter/banana mixture. Mix until just combined.
Fold in the nuts or chocolate if using. Drop dollops onto cookie sheet. Bake for ~15 minutes or until nicely golden brown. Makes about 15 large cookies.
Notes: These expand more than I realized the first time I made them! So try to keep to small dollops of a consistent size.
I like the almond meal as some added flavour/protein without the bigger chunks of nut. I make my own by blanching almonds, removing the skins, and then once they have cooled, throwing them in a food processor until they are the desired consistency. This is likely more work than a new mom wants to undertake: get someone else to do it, buy it, or skip this step! They will still taste great.