mga ito 4-Sangkap na Chewy Banana Cookies are easy, soft, and chewy banana cookies for toddlers or small kids. They are low in sugar, quite filling, and perfect to use the ripe bananas sitting on your kitchen counter.
I love to make small, easy cookies for my kids, like my Malusog na Cookies na may Asukal at 3-Sangkap na Banana Cookies and I wanted to use my bananas so I decided to make these easy, healthy, chewy cookies that are low in sugar and high in taste.
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4-Sangkap na Chewy Banana Cookies
Ingredients
- ½ tasa Minasang Saging - equivalent 1 large ripe banana
- ¼ tasa Asukal ng niyog - (tala 1)
- 1 ¼ tasa Flour ng Lahat-Lyong - (tala 2)
- 2 tablespoons Langis ng niyog - (tala 3)
tagubilin
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray. Set aside.
- In a mixing bowl, mash the ripe banana with a fork until smooth. Measure the amount needed by packing the mashed banana in a 1/2 cup.
- Return the mashed banana to the mixing bowl, add the flour, melted coconut oil, and coconut sugar. Stir with a rubber spatula to form a smooth mixture.
- When it looks dry and crumbly, use your hands to squeeze the dough and form a dough ball.
- Roll on a lightly floured surface, using a rolling pin, into a 1/4-inch thickness.
- Use a cookie cutter to cut out some shape. I am using my animal cookie cutters but any shape works. These are chewy cookies, it means the dough is elastic and shrinks back as you cut cookies, that's normal.
- Place the cookies with an inch of space between each on the prepared baking sheet.
- Repeat rolling and cutting the cookies with the remaining dough left from cutting the first batch of cookies.
- Bake the cookies for 12-14 minutes at 350 °F (180 °C) until golden brown on the sides.
- Let them cool down on a cooling rack. They will firm up as they cool down.
Mga Tala
kagamitan
Pagkain
Ingredients at Substitutions
You only need 4 ingredients for these simple cookies. Here’s how to pick them.
- Minasang Saging – Bananas act as a natural sweetener and bring moisture to these cookies. They give the dough its soft, chewy texture while keeping the sugar content low. If your banana is very ripe, you might even be able to reduce or skip the additional sweetener.
- Asukal ng niyog – This brings a mild, caramel-like sweetness with a lower glycemic index than refined sugar. It works really well with the banana. You can swap it with brown sugar or unrefined cane sugar if preferred, but avoid liquid sweeteners which would make the dough too sticky. If your banana is very sweet, you can even skip the sugar altogether.
- Flour ng Lahat-Lyong – Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.
- Langis ng niyog – Coconut oil helps bind the ingredients, contributing to the soft, chewy texture. Any light flavor oil such as olive oil or melted plant-based butter can be used as a substitute, but coconut oil’s subtle flavor works best here.
How to Make 4-Ingredient Chewy Banana Cookies
These cookies are really easy to whip up, here’s how in pictures.
Durugin ang mga saging sa isang mangkok at sukatin ang kinakailangang dami.
Pour the coconut oil and coconut sugar and mix until well combined.
Incorporate the flour and work the dough to form a dough ball.
Flatten the dough into a thin disc with a rolling pin.
Use cookie cutters to cut the shapes you like – I used animal shapes.
Ihurno ang mga cookies sa loob ng 12-14 minuto sa 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
I have a few more tips for you to make the best cookies.
- Expect Soft & Chewy: These cookies are intentionally soft and chewy—not crunchy. They’re ideal for toddlers and small kids.
- Measure Banana Precisely: Ensure you measure out ½ cup of mashed banana accurately; too much banana can make the dough overly wet, requiring extra flour to balance it.
- Adjust Dough Consistency: If your dough is too sticky or wet, gradually add a bit more flour. If it’s too dry, mix in a little more mashed banana or 1–2 tablespoons of water.
- Work on a Lightly Floured Surface: Roll out your dough on a lightly floured surface with a rolling pin to achieve an even 1/4-inch thickness for uniform baking.
- Even Spacing on the Sheet: Place the cut cookies about an inch apart on the prepared baking sheet to allow for slight spreading during baking.
- Cooling is Key: Allow the cookies to cool on a rack. They’ll firm up as they cool, giving you that perfect chewy texture.
- Pagkakaiba-iba ng lasa: For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough. For a different twist, fold in a few chopped walnuts or pecans if you’re not serving them to very young kids.
- Paghahatid ng mga Mungkahi: Serve these cookies as a wholesome snack with a glass of plant-based milk or alongside a dollop of dairy-free yogurt. They also make a great addition to lunchboxes for a low-sugar treat.
im sensitive to grains- would it work to try this with coconut flour/ cassava flour/ or a nut flour?
salamat!
Unfortunately no, but you can use my almond flour shortbread biscuits they are crunchy cut out crackers without grains.
This is a great recipe with simple wholesome ingredients. I baked them on a silicone liner and did not add any additional oil on the cookie sheet. I used a brush to brush off the extra flour after they were done baking. I will be making these again. They are toddler approved! Thank you!
I am so happy to hear that, thank you!
My dough was very sticky. It doesn’t look like it in your photo. Should I be adding more flour?
Absolutely, if too sticky it mean you have a larger banana and you need more dry ingredient to form the dough.
Hi! How long do these usually last from the day they are made? Also can you freeze the dough before making them?
Storage appears in the note, at the bottom of the recipe card. They last 4 days at room temperature in a cookie jar, or freeze up to 1 month in sealed bags.
I just made these with my 4yo and she loves them.
Perfect recipe for those ripe bananas that need using and so much fun for her with cookie cutters. Might try adding choc chips next time or dipping in melted chocolate. yum
Salamat!
Surprisingly good! I iced them with a drizzle of icing sugar and lemon juice. Kid approved, mum approved, dad approved!
Salamat sa iyo kaya magkano!
You’ve done it again. Yet another winner in our house. Like always I added some flaxseeds for my daughter for the extra GI support and she couldn’t even tell. She loved them! I made them for my daughter but I couldn’t stop snacking on them myself.
Such a beautiful comment to read in the morning, thank you so much!
Can I use pumpkin instead of banana?
Pumpkin will make the cookies bland in flavor, the banana add sweetness. Plus, pumpkin has more moisture and it will change the texture a lot.
Thank you so much for sending these delicious recipes. Not sure if I can make all of them but I’ve got a love heart on the ones that I’m going to try first thank you Doreen.
Ikinagagalak ko!
Thanks for such a simple recipe. This has turned my toddler into a Cookie Monster…
Thank you! that’s amazing to hear.