Banana Nutella Cookies

Day 8 – Christmas Cookie Style

In case you missed yesterday’s ‘Day 7 Cookie’ post for Peanut Butter Meltaways, CLICK HERE! Today’s {NEW} cookie recipe is Banana Nutella Cookies.

If you have ripe bananas and looking for a new recipe to make besides banana bread — this one is for you. Not only did I have ripe bananas on hand, but the thought of them combined with Nutella immediately sold me on this recipe as soon as I came across it on Pinterest from Chef In Training. My husband and his co-workers LOVED this recipe. These cookies went so fast in our house, I don’t even think I ate more than 1 cookie from this entire batch. So, I guess that means it was a winner – highly recommend.

Today’s Flashback Recipe: Last year, I happened to make Pistachio Russian Tea Cake Cookies. If you are a fan of the original Russian Tea Cake Cookies (you know the ones rolled in Powdered Sugar) and a fan of pistachios – this one is for you. My mom really liked these cookies! Click on photo for a direct link to this recipe!

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!

Happy Baking!

Banana Nutella Cookies

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 4 dozen

Ingredients

1-1/2 cups flour
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
2 large mashed ripe bananas
1 egg
1¾ cup oats (not instant)
¼ cup Nutella

Instructions

Pre-heat oven to 400 degrees. Line cookie sheets with parchment paper. (Or if using foil, be sure to grease.)
Sift flour, sugar, baking soda and salt together in a large bowl.
In an electric mixer, cream butter and slowly add flour mixture. Beat in mashed banana and egg. Mix in oats. Take a knife and slice/swirl nutella into the batter. Do not fully mix to keep the swirls within the batter.
Using a cookie scoop, drop tablespoonfuls onto prepared baking sheet. Bake for 8-10 minutes, until lightly golden.
Note: Dough will not be your typical stiff cookie batter and be on the softer side of things.
Cool on baking sheet for 5 minutes before removing and cooling completely on a wire cooling rack.

Adapted from Chef In Training

*Highly recommend checking out her site – lots of yummy recipes!