Like banana bread in a cookie form, these fan-favorite treats are soft, fluffy, and an excellent use for overripe bananas. For extra sweetness or calories, add ½ a cup of chocolate chips to the batter.

STEP ONE – Preparations

1. Preheat the oven to 350°F with 2 oven racks in the middle.
2. Lightly spray 2 large baking sheets with canola spray.
3. Take out a stick of unsalted butter to soften.
4. Get out a stand mixer and a medium bowl.
5. Set up 2 cooling racks.

STEP TWO – Make the Batter

Ingredients:

6 tablespoons unsalted butter
1 cup white sugar
1 large egg
3 large ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon fine sea salt
½ cup ground walnuts

Instructions:

1. In the stand mixer, cream the butter and sugar on medium speed for 3 minutes.
2. Mash the bananas, add to the mixer with the egg, and mix until smooth.
3. In the medium bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Add the dry to the wet ingredients with the nuts and stir to incorporate without overmixing.

STEP THREE – Bake the Cookies

1. Drop 18 tablespoons of batter onto the prepared baking sheets.
2. Sprinkle with raw sugar.
3. Bake for 6 minutes.
4. Switch the sheets and bake for another 6 minutes until lightly browned around the edges.
5. Transfer the cookies to the cooling racks and cool for 5-10 minutes.

Recommended Serving Size: 3 cookies

Exchanges: 2 starch, 2 fat