Banana Cookies
Servings: 48 cookies
Calories: 130cal
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- 3.4 oz instant banana cream pudding mix dry mix only
- 1 cup granulated sugar
- ¾ cup butter flavored shortening
- ½ teaspoon banana extract
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup milk
- 1 cup mashed banana 2 medium bananas
- 1 ¾ cup quick oats old fashioned will work as well
- 12 ounce bag of white chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 F. Line insulated baking sheets with parchment paper or silicone baking mats.
- Whisk together flour, baking soda, salt, nutmeg, cinnamon, and banana pudding mix powder. Set aside.
- Cream together sugar and shortening. Beat in both extracts, egg, and milk.
- Stir in the flour mixture.
- Stir in mashed bananas and oats.
- Stir in white chocolate chips and pecans.
- Use a cookie scoop to portion out cookie balls onto baking sheets, placing them an inch apart. If you don't have a cookie scoop, measure out a heaping tablespoon for each cookie.
- Bake for 12-15 minutes or until lightly browned.
- Remove to cooling racks and allow to cool completely.
Notes
These cookies can be kept in an airtight container at room temperature for 3 days. To keep longer, store in the refrigerator for a week. These cookies can also be frozen for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 130cal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 81mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
