Sourdough Banana Cookies
Just like the edge of a loaf of banana bread, these Sourdough Banana Cookies are chewy, caramelized and slightly crisp. This no-frills eggless cookie uses overripe bananas and sourdough discard so you can feel good about using ingredients you may otherwise throw away.
Servings: 14 cookies
Calories: 264kcal
Equipment
- large cookie scoop 3 tablespoon scoop
- Parchment paper
- baking sheet 18 by 13 inches
Ingredients
- 113 grams unsalted butter
- 1 teaspoon cinnamon ground
- ¼ teaspoon nutmeg grated
- 8 grams vanilla extract
- 100 grams granulated sugar
- 100 grams brown sugar
- 56 grams sourdough discard unfed
- 140 grams banana about 1 overripe and mashed
- 180 grams all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 7 grams salt
- 100 grams dark chocolate chopped
- 100 grams walnuts
Instructions
- Brown butter: Melt the butter in a small saucepan over medium heat. Heat the butter until it begins to smell nutty and turns the color of graham crackers, about 5 minutes. Transfer the butter to a large mixing bowl and allow it to cool.113 grams unsalted butter
- Stir in the sugars: Whisk in the cinnamon, nutmeg, vanilla, brown sugar and granulated sugar until completely incorporated. It may look a little grainy, this is totally ok.1 teaspoon cinnamon, ¼ teaspoon nutmeg, 8 grams vanilla extract, 100 grams granulated sugar, 100 grams brown sugar
- Make the dough: Add in the sourdough discard, mashed banana, all-purpose flour, baking powder, baking soda and salt in the order56 grams sourdough discard, 140 grams banana, 180 grams all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, 7 grams salt
- Add mix-ins: Fold the chopped chocolate and walnuts into the dough until well distributed.100 grams dark chocolate, 100 grams walnuts
- Chill the dough: Cover your bowl with a piece of plastic wrap and chill the dough for at least 20 minutes while your oven preheats.
- Prep: Preheat your oven to 375 F. Line 2 baking sheets with parchment paper.
- Portion out the dough: Using a large cookie scoop, portion out the dough (3 tablespoon portions) and place them on the prepared baking sheet, about 2-inches apart to allow them to spread, about 6 per baking sheet.
- Bake: Bake the cookies for 10 to 12 minutes or until the tops of the cookies look dry and the edges look set. Allow the cookies to cool completely on the baking sheet. Don’t move your cookies too soon or they may break apart.
- Enjoy and store: Enjoy them warm, once the cookies have set completely. These cookies get even better once they have cooled completely and their flavor has fully developed. Store leftover cookies in an airtight container for up to 1 week.
Notes
When in doubt, use weight over volume measurements.
Do not over bake these cookies or they will turn out hard and dry instead of soft and chewy.
Your cookies won’t be fully set after you take them out of the oven, so let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
If you don’t have a sourdough discard, but still want to try out this recipe, simply add 28 grams of all-purpose flour and 28 grams of water to your cookie dough.
Do not over bake these cookies or they will turn out hard and dry instead of soft and chewy.
Your cookies won’t be fully set after you take them out of the oven, so let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
If you don’t have a sourdough discard, but still want to try out this recipe, simply add 28 grams of all-purpose flour and 28 grams of water to your cookie dough.
Nutrition
Calories: 264kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 33mg | Potassium: 145mg | Fiber: 2g | Sugar: 17g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg