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Really good cookies. Instead of shortening, I used 1/4 cup oil and 1/2 cup applesauce. It affected the consistency, making it a more cake-y type of cookie, but they tasted great. I'll definitely make them again.
These cookies are great! Super moist and much like banana nut bread. Will make lots more. They did not last long in my home.
These are great tasting cookies! Definitely a great way to use up ripe bananas if you are tired of banana bread! Instead of using nutmeg and cinnamon, I used 1 t pumpkin pie spice, just b/c I love the stuff. They tasted great. I think these might taste good w/ finely chopped apples, too! I love that they are SO quick and easy. :)
Very nice cookie recipe! I added raisins and chocolate chips and omitted the nuts. They taste just like banana bread. They are more cake-like than cookie. I got 42 cookies and my bake time was 12 minutes. Thanks for sharing.
If I want banana bread, but not enough bananas I make this, taste just I my banaba recipe
A good way to use up ripe bananas. The consistency isn't quite what I look for in a cookie but the flavor is excellent.
Good cookies. Next time I will use quick-cooking oatmeal though. My kids didn't care for the texture of the regular oats in them.I liked them though. I tried some with JamesDeans's Girl's banana frosting and they were super!! That's how my kids liked them the best!I didn't add the walnuts. Next time I might try adding raisins or apples. Next time I will make them in my mixer instead of by hand. I think it will be quicker that way.Keep an eye on the timer-I didn't and I burned the first pan.It ended up taking about 10-12 minutes in my oven.
Way to go Bec these are great cookies. Easy to make and good flavor. From the Brewhead
These "cookies" were way to plain. I had to doctor them up way to much and even after that they still didn't taste very good. I think I will still keeping looking for a good banana cookie recipe.
I had bananas to use & this recipe came to the rescue. The cookies have the best qualities of banana bread, stayed moist, and smelled great too. Our finished cookies were approx 2 1/2 inches and we ended up with 50-60. I froze half & they thawed beautifully so they are freezer friendly. Thank you for sharing the recipe!