These Banana Bread Cookies are the perfect cross between fluffy, moist banana bread, and an aromatic, flavorful and chewy cookie for a whole new tasting experience!
Peel your bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are almost liquefied (some lumps are okay!)
Add the unsalted butter (make sure it is softened!), sugar, and vanilla extract to the bowl with the banana and use a hand mixer to cream together for 2-3 minutes until smooth.
Add the flour, baking soda, cornstarch, salt, cinnamon, and nutmeg and mix on high until well-combined. Use a rubber spatula to scrape any dry ingredients stuck on the sides of the bowl to make sure it is integrated into your cookie batter.
Line 2 large baking sheets with parchment paper or a reusable baking mat. Use a large spoon or cookie scoop to form cookies (the dough will be sticky!), leaving at least an inch in between each cookie.
Rest your formed cookies in the freezer for 30 minutes.
Preheat the oven to 400°F and bake the chilled cookies for 12-14 minutes until a toothpick comes out clean and top starts to turn golden brown.
Notes
If you are making these ahead of time and are going to be chilling them for more than 2 hours, place them in the refrigerator. You can make these and chill them for up to 24 hours before baking them.
If your bananas aren't overripe, you can quickly brown them in the oven at 200°F for about 3 minutes or until banana peel is completely browned.
For a more Fall-flavored treat, you can substitute pumpkin pie spice for the cinnamon and nutmeg.