Crunchy Banana Cookies

  • Prep Time: 20 mins
  • Total Time: 32 mins
  • Yield: 48cookies
  • Ingredients

  • 1/2-1cupbutter, softened to room temperature
  • 1cupfirmly packed brown sugar
  • 1egg, beaten
  • 1/2 teaspoonvanilla extract
  • 1cupmashed banana
  • 1teaspooncinnamon
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1 1/2 cupsall-purpose flour
  • 1cupgranola cereal
  • Directions

  • Preheat oven to 375F degrees.
  • In large bowl, cream butter and sugar, with mixer on medium, until light and fluffy.
  • Add the egg, vanilla, and bananas, beating until well mixed.
  • Add the next 4 ingredients and stir until well blended.
  • Stir in granola.
  • Drop by spoonfuls about 2 inches apart onto greased cookie sheets.
  • Bake for 12 minutes or until set.
  • Remove from cookie sheets and place on wire rack to cool.
  • Reviews

  • “Pretty much same as the rest. I’m gonna try and tweak it so it’s crunchy, I wanna dunk my cookie without leaving any crumbs behind! lol =) Thanks for the recipe, absolute banana heaven in my mouth!”

  • “These tasted good but for some reason mine weren’t crunchy either, more cake like than cookie like.”

  • “These cookies weren’t very crunchy…might have been something I did wrong, but I was hoping for a crispy cookie and got a soft cookie with a little bit of crunch due to the granola. Don’t get me wrong they still tasted very good…just not what I was looking for.”

  • “Awesome cookies! I halved the recipe to make 24 cookies but I accidentally added 1 cup of banana instead of 1/2 cup as the recipe called for. They were still great! But they weren’t really crunchy, due to the doubled amount of banana. I subbed the butter for organic pressed coconut oil, and used half whole wheat flour and reduced the sugar by half. My family loves them!”

  • “Yummy-and relatively guilt free for a cookie as well 🙂 I used a combination of conola oil and olive oil instead of butter, and used even more cinnomon (about 2 tsp) becasue I love it so much.I’m suprised that some people said they needed four bananas, two of mine made a cup when mashed. Oh well, they were pretty big. I made the cookies quite small, and got about 60. THanks for a tasty recipe that will definatly be made again!”

  • “Nice low fat cookie!! Was actually looking for a loaf when I saw these and decided it would be a nice change and it was!!! DH loves them and I will make them again for him. thanks for posting!”

  • “I had 4 over-ripe bananas that looked like I dug them up from the deepest, darkest hole in the back garden, when really I only just got them out of the freezer, and basically followed Christine’s recipe and WOW! — these cookies turned out fantastic!Not everyone wants a rubbery type cookie/cake, but these guys utilized some spares and leftovers, and made for a some great EATS!I added Quaker instant oats(Cinnamon and sugar)plus an extra egg and had to substitute baking powder for soda, yet it all worked out well!So, overall, this recipe was ‘good-to-go’ for me!Thanks,PJBPS – Also, I didn’t have the vanilla extract, nor did I add the salt.”

  • “I made some substitutions: an extra banana (4 total), whole wheat flour instead of white, and I added nuts instead of granola.The cookies were delicious, but certainly not crunchy (the absence of granola contributed to this, I’m sure).My roommate laughingly called them “muffin tops” because they were so soft and moist.But we all enjoyed them!”

  • “This is a great cookie! I substituted the granola for oats and raisin cereal and it worked well!”

  • “My family is always looking for low fat dessert items that actually satisfy a craving. These had great flavor and are relativly good for you. The basis for the recipe is great but to add more banana flavor, I added another banana making it 4in all.”

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