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Bake for 12–15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
For extra protein, stir in 2 tablespoons of chia seeds or ground flaxseed.
Add a pinch of nutmeg or pumpkin pie spice for extra warmth.
Use very ripe bananas for the best natural sweetness.
Storage
Room Temperature: Up to 2 days in an airtight container.
Refrigerator: Up to 1 week.
Freezer: Up to 3 months. Thaw at room temperature or warm briefly before serving.
Makes: About 12 cookies. These soft, naturally sweetened cookies are great for breakfast, snacks, or a healthier dessert.
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