Wednesday, August 5, 2015

Banana Blitz Cookies

Bananas are such a delicious fruit, but there's really only a short window of time that they taste good by themselves. If you wait too long they're really better baked in something...

Now you have a couple options: you could opt to make some banana bread (which can be used to make a FANTASTIC banana bread french toast) or you could try this:

Banana Blitz Cookies

banana blitz cookies


  • ¾ cup (1 ½ sticks) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 cup mashed ripe banana (about 2 bananas)
  • ½ teaspoon banana extract
  • 2 cups all-purpose flour
  • ½ teaspoon mace
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup coarsely chopped toasted pecans (optional) [my personal favorite is to substitute the pecans for some chocolate chips! yum!]


  1. Heat oven to 375°F.
  2. In a mixing bowl, cream butter and sugar until fluffy and smooth.
  3. Add mashed banana and extract and blend.
  4. In a separate bowl, mix flour, mace, baking soda, and salt. 
  5. Add to the creamed mixture. Stir in pecans.
  6. Using an individual ¼-cup measure or a 2-ounce ice-cream scoop, scoop level amounts of dough and drop 2 inches apart onto ungreased cookie sheets.
  7. Bake until cookies are firm to the touch, about 15 minutes. 
  8. Using a spatula, transfer cookies to a rack and let cool.
Serving size: 1 cookie, makes 18
Macros per serving: 10.6 g fat, 28.8 g carbs, 2.3 g protein 

My college roommate used to make these cookies for us and they were sooo good! They are even better now that I don't have to share them with 5 other girls. I get these babies all to myself!

banana blitz cookies

Here's a tip: Place your cookies in an airtight Tupperware container overnight & they get sooo deliciously moist! Unfortunately, this tip requires a lot of patience. but it is well worth it!

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