Get the Recipe: Brown Butter Banana Cookies
These Brown Butter Banana Cookies are soft and chewy with crispy golden edges, a deep nutty warmth from brown butter, natural sweetness from ripe banana, and pools of dark chocolate in every bite. Rich, cozy, and completely irresistible straight from the oven or the next day.
Ingredients
- 1 stick unsalted butter, browned
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ½ cup mashed banana
- 1 egg
- 1 tsp vanilla extract
- 2 cups gluten free flour, see note
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup dark chocolate chips
Instructions
- First, brown your butter. Cook the butter in a skillet over low medium heat until bubbly and light brown. Remove from the heat. Allow the butter to cool for 10 minutes.
- Then, add the granulated sugar and light brown sugar to a mixing bowl. Pour the cooled butter in. Then, add in the mashed banana, egg, and vanilla. Stir together.
- Add in the gluten free flour, salt, and baking soda. Stir to combine.
- Fold in the dark chocolate chips.
- Use a cookie scoop to scoop balls of dough onto a parchment lined pan.
- Place the pan in the fridge for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit. Bake for 10 to 12 minutes.
- Finally, remove from the oven. If desired, garnish with slices of fresh banana.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- For a refined sugar free option, replace the white sugar and brown sugar with coconut sugar.
- Use a ripe brown spotted banana.
- Do not skip the dough chilling step. The cookies will spread too thin otherwise.
- Store leftovers in an airtight container for up to 4 days at room temperature.
Calories: 263kcal, Carbohydrates: 37g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 79mg, Potassium: 50mg, Fiber: 3g, Sugar: 13g, Vitamin A: 261IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg