banana bread cookies | fresh milled flour

yield: 12–16 cookies

prep time: 15 min
chill time: 2 hours (or overnight recommended)
bake time: 11–14 min
total: ~2 hr 30 min

ingredients

• ¾ cup (170 g) unsalted butter, melted and cooled
• ¾ cup (150 g) light brown sugar, packed
• ⅓ cup (65 g) granulated sugar
• 6 tbsp (130–140 g) very ripe banana, mashed
• 2 tsp vanilla extract
• 2 cups (220–240 g) fresh milled soft white wheat flour, fine grind
• 1 tsp baking soda
• ½ tsp salt
• optional: ½ tsp cinnamon + pinch nutmeg
• ½ cup (85 g) chopped chocolate
• optional: 1–2 tbsp milk, only if needed

instructions

1. preheat your oven to 350 f (177 c). line a baking sheet with parchment paper.
2. in a medium bowl whisk together the flour, baking soda, salt, and spices. set aside.
3. in a large bowl combine the melted and cooled butter with both sugars. mix until smooth.
4. stir in the mashed banana and vanilla until fully combined.
5. gradually add the dry ingredients to the wet, folding gently just until combined. do not over mix.
6. if the dough feels dry or crumbly, add 1 tbsp milk at a time until it comes together. the dough should be soft but not sticky.
7. fold in the chopped chocolate.
8. cover and chill for at least 2 hours, preferably overnight for best texture and hydration.
9. scoop dough into balls and space evenly on the baking sheet.
10. bake 11–14 min or until edges are set and centers look slightly underdone.
11. cool on the baking sheet for 10 min, then transfer to a wire rack to cool completely.

fresh milled flour tips

• resting your dough is key. this allows the bran to fully hydrate which improves texture and reduces grittiness.
• mill your flour very fine for softer cookies. sifting out a small portion of bran can help if you want a more tender result.
• banana adds moisture, but every batch is different. adjust with a little milk only if needed.
• don’t over bake. these cookies will continue to set as they cool, so pull them while the centers are still soft.
• for deeper flavor, let the dough rest overnight. this makes a noticeable difference with fresh milled flour.