Banana Nut Bread Cookies
A THM XO recipe, these egg free and refined sugar free cookies taste like warm banana bread!
Servings: 2 dozen cookies
Equipment
- stand mixer with paddle attachment
Ingredients
- 1 1/2 c Truvia sweetener
- 2 tsp blackstrap molasses
- 1 c butter softened
- 2 tsp vanilla extract
- 2 bananas mashed
- 1 2/3 c old fashioned oats finely ground
- 1 tsp baking soda
- 1/2 tsp salt
- 2 c old fashioned oats
- 1/2 c walnuts toasted
Instructions
- Preheat oven to 325°F.
- While the oven is preheating, put the walnuts in the oven to toast.
- Remove after about 5-10 minutes, when they are browned and smell nutty and toasted. Set aside.
- Cream the butter in the bowl of a stand mixer. Add the Truvia and molasses, and beat until smooth and well combined.
- Beat in the vanilla.
- Meanwhile, mash the bananas. Beat into the butter mixture.
- Add the finely ground oats, baking soda, salt, and whole old fashioned oats. Mix well.
- Stir in the toasted walnuts.
- With a medium-large cookie scoop, scoop the cookies onto a parchment lined cookie sheet.
- Flatten slightly with a fork, so that the cookies are level all across the top.
- Bake for 15-18 minutes, or until browned.
- Let sit on the cookie sheet to cool for about 5-10 minutes, then enjoy!
Notes
These cookies are good cold, but best enjoyed warm. I would highly recommend baking only the cookies you plan to eat, and saving the remaining batter for another day to bake fresh. The batter should be fine for about a week in the fridge.