Bunlar Muzlu Ekmek Kurabiyeleri are healthy, vegan, soft banana cookies with a thick, fluffy banana bread texture. They are easy to make with just 3 ingredients, so it’s up to you to add chocolate chips or walnuts to make these cookies even more delicious.
I love banana baked goods and am never running out of ideas to create recipes with ripe bananas. This new 3-ingredient cookie recipe is inspired by a recipe I was making for my babies, the 3 malzemeli muzlu kurabiyeler.
That recipe was delicious, but I wanted to create a fluffier cookie recipe. I was dreaming about a cookie that tastes like my yumurtasız muz ekmeği, but in a large, thick, soft cookie that bakes in less than 15 minutes.
Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!
Bu tarifi beğendiniz mi?
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Muzlu Ekmek Kurabiyeleri
malzemeler
- ½ Fincan Muz püresi - (not 1)
- ⅓ Fincan Hindistancevizi yağı - erimiş, soğutulmuş (not 2)
- 1 Fincan Kendiliğinden Yükselen Un - (not 3)
İsteğe bağlı
- ¼ Fincan Kıyılmış Ceviz
- ¼ Fincan Süt içermeyen bitter çikolata parçaları
- 1 çay kaşığı Tarçın
- 1 çay kaşığı Vanilya Özü
talimatlar
- Fırını 180°C'ye (350°F) önceden ısıtın. Büyük bir fırın tepsisini yağlı kağıtla kaplayın. Üzerine yemeklik yağ spreyi sıkın. Kenara koyun.
- In a large mixing bowl, add ripe banana and mash into a smooth puree with a fork.
- Stir in melted, cooled coconut oil and self-raising flour until the dough is moist and consistent.
- If you like, fold in cinnamon, vanilla extract, walnuts, and chocolate chips. Stir to incorporate evenly.
- Use a cookie dough scoop to release dollops of dough on the baking sheet, leaving two thumbs of space between the cookies. They puff and expand a lot in the oven.
- Bake the cookies on the center rack of the oven for 15-18 minutes until fluffy and golden brown on top, and a toothpick inserted in the center comes out with almost no crumbs on it.
- Cool down for 10 minutes on the baking sheet, then transfer them to a cooling rack.
notlar
Beslenme
Why You Will Love These Cookies
- Sadece 3 malzeme
- kolay ve sağlıklı
- Hiçbir ilave şeker
- Thick, soft banana cookies
- Vegan
- Yumurtasız
- Süt içermeyen
Malzemeler ve Değişiklikler
- Kendiliğinden Yükselen Un – This is a premade mix of all-purpose flour and baking powder. You can make your own by using 1 cup of all-purpose flour and stir in 2 teaspoons of baking powder. For a gluten-free option, use my glutensiz dönüştürücü, Ama kabartma tozunu unutmayın.
- Olgun muz – The riper the bananas, the stronger the flavor and sweetness of the cookies. In this recipe, there’s no added sugar. The bananas are the ones adding sweetness. If your bananas are yellow and not ripe enough to make sweet banana cookies, then add up to 1/3 cup of coconut sugar, brown sugar, or any crystal sweetener. Stir it in the mashed banana before adding the flour. You can also try my vegan banana chocolate chip cookies for a classic banana cookie recipe with added sweetener.
- Eritilmiş Hindistan Cevizi Yağı – This is my favorite option to make flaky cookies that almost taste like a vegan scone. You can also use melted plant-based butter or avocado oil.
Banana bread is always better with some additional crunchy ingredients. That’s why I like to add some of the below ingredients to my cookie batter. They make the cookies even better.
Try adding up to 1/2 cup of one or two of the below add-ons:
- kıyılmış ceviz
- Doğranmış cevizler
- Bitter çikolata parçaları
- Kuru üzüm veya kızılcık
- Rendelenmiş Hindistan cevizi
You can also boost the banana bread flavor of your cookies by adding spices. Add the spices in the flour, following the suggestions below:
- 1 tatlı kaşığı tarçın
- 1/4 teaspoon of nutmeg or allspice
- 1/2 çay kaşığı zencefil
- 1 çay kaşığı vanilya özü
How To Make Banana Bread Cookies
- In a large bowl, mash the ripe banana into a smooth puree using a fork.
- Add melted, cooled coconut oil and self-raising flour. Stir until the dough is smooth and moist.
- If you like, stir in some of the suggested add-ons. I like to stir in 1/4 cup of chopped walnuts and 1/4 cup of dark chocolate chips.
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and oil it with a cooking oil spray.
- Use a cookie dough scoop to release dollops of dough on the baking sheet. Leave two thumbs of space between each cookie. They expand in the oven.
- Bake the cookies on the center rack for 15 to 18 minutes until golden brown on the top.
- Let the cookies cool down for 10 minutes on the baking sheet, then transfer them to a cooling rack.
Frosting The Cookies
I didn’t frost these cookies, but you can add a salted caramel peanut butter frosting on top like I did with my badem unlu muzlu kurabiyeler. Or, try some of the frosting recipe below.
- Kaju kreması – this is a vegan version of the classic cream cheese frosting.
- Proteinli krema – a chocolate frosting made from protein powder.
Carine'in Pişirme İpuçları
For a foolproof batch of banana bread cookies that’s ideal for baking beginners, follow these three simple tips:
- Pick the ripest banana: Choose a banana that’s gone all brown and spotty for maximum banana flavor and sweetness in your cookies.
- Baharat: Adding spices like allspice or nutmeg really brings out the banana flavors.
- Easy on the mixing: Once you’ve combined all the ingredients, stop mixing as soon as there are no more lumps of flour. Overmixing can result in a more bread-like and dry texture.
- Aralık Önemlidir: These cookies expand more than your average cookie. So it’s crucial to leave enough space between them on the cooking sheet.
- Underbake them slightly: Your cookies will continue to set as they cool down. Take them out when they still seem a bit soft in the middle, and they’ll firm up as they cool.
Sıkça Sorulan Sorular
You can store the cookie in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge.
You can keep these cookies in the freezer in zip-lock bags for up to 1 month. Thaw at room temperature the day before serving.
I really enjoyed the flavors but found the gluten free flour substitute to be a bit sandy tasting. The texture was off for me. I know this recipe intentionally didn’t have eggs but thinking that could improve the consistency? Do you have any recommendations?
If you use the gluten-free converter okuyun, it tells you to use a variety of gluten-free flours, and add extra ingredients to reach a great taste and texture. Did you use the converter ? If so, changing the type of nutty flour for example will make a great change in texture.
YES! I used the gluten free converter which has been super helpful for other baked goods I’ve made. I will try increasing the volume of almond flour!
Good to know, you can also change almond flour for teff, sorghum and see if you like the texture more. Or try another blend of all-purpose gluten free flour.
Just took these out of the oven. They were super easy to make. My husband wanted vanilla and cinnamon added with walnuts. Tasted great! Thank you Carine
That’s amazing! thank you for the lovely feedback.
Thank you for sharing a simple recipe. I will bake these later today.
Thank you! let me know how it come out.
These cookies are absolutely amazing! So soft and tasty. I added chocolate chips and a little bit of light brown sugar! Thank you Carine!
It sounds delicious with a little brown sugar! thanks for sharing with me.
Hi Carine. CAN I use spelt flour instead of ordinary flour?
Usually spelt flour can be used as a 1:1 swap to all-purpose flour. However, this recipe is calling for 1 cup of self-rising flour. It means you will need for 1 cup of all-purpose flour (or white spelt flour) in which you whisk in 2 1/2 teaspoon of baking powder.
Emm where are the increments for the ingredients????
Just above this comment section, there’s a jump to recipe button on top of this page to see the recipe measurement immediately in one click.
Great use of banana no one wanted to eat. I added brown sugar, cinnamon, nutmeg and walnuts.
So good. I used regular butter, melted and cooled slightly. Plain, these are like fluffy biscuits that would be delicious slathered with jam or more butter. Adding cinnamon and vanilla is delicious. Thank you!
Simple ingredients and readily available to make it. Awesome smell from coconut during the baking process and would be glad if I have some chocolate chips as well dry fruits to combine.
hi, can I swap the coconut oil with evoo? tx!
It should work but the flavor and texture will be different, cookies will be denser and have a olive oil taste.