Banana Brownie Cookies Recipe

Name: Banana Brownie Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 cup unsweetened cocoa powder; 1 cup oats; 1 cup ground flax seeds; 2 very ripe bananas, mashed; 2 eggs; 1/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup white sugar

Servings: persons

1 cup all-purpose flour
1 cup whole wheat flour
1 cup unsweetened cocoa powder
1 cup oats
1 cup ground flax seeds
2 very ripe bananas, mashed
2 eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup white sugar

1
Preheat oven to 350 degrees F (175 degrees C).
2
Sift all-purpose flour, whole wheat flour, and cocoa powder together in a large bowl. Stir in oats and ground flax seeds.
3
Beat bananas, eggs, vegetable oil, and vanilla extract together in a large bowl with an electric mixer until well-blended. Beat in sugar. Mix in flour mixture until dough is sticky.
4
Roll a teaspoonful of dough into a ball with your hands and place on a nonstick baking sheet. Repeat with remaining dough.
5
Bake in the preheated oven until edges look dry but cookies are still soft, about 8 minutes. Cool on the baking sheets until set and easily handled, about 10 minutes.

1117

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 1 cup unsweetened cocoa powder, 1 cup oats, and more.

Yes, Banana Brownie Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Brownie Cookies

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