From the kitchen
🍌Browned Butter Banana Bread Muffin Top Cookies
These are the cookies I make when I want the whole house to feel warm. The kind of dessert that fills the kitchen with the smell of browned butter, sweet banana, and chocolate melting into every bite. They’re crispy and golden on the edges, soft and chewy in the middle, and taste exactly like the best part of banana bread — the little muffin top you always wish you had more of 🤎 Made with real ingredients, no gluten, no refined sugar, and a whole lot of love (and chocolate, because of course 🍫). My husband’s favorite kind of cookie — cozy, homemade, and made straight from the heart. Because the best recipes aren’t just about what’s in them… they’re about who you make them for 🤍
Ingredients
🍌 Banana Bread Cookie Dough
- 1 stick (½ cup) butter
- 1 very ripe banana, mashed
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar
- 1 large egg
- 1–2 tsp vanilla extract
- ½ tsp sea salt
- 1 tsp baking soda
- 1 ¾ cups almond flour
🍫 Chocolate
- 1 full Hu chocolate bar, chopped
- ½ cup Hu dark chocolate chips
🤍 Finishing Touch
- Flaky sea salt (optional, but highly recommended)
Instructions
- 1
Brown the butter — Start by browning your butter — this is the secret that makes these cookies extra special. Add butter to a saucepan over medium heat and let it melt. Continue cooking, stirring often, until the butter becomes golden, smells nutty, and you see little brown bits forming at the bottom. Be careful not to let it burn — we want golden and caramel-like, not bitter. Remove from heat and let it cool completely before adding it to the dough.
- 2
Make the cookie dough — Preheat your oven to 375°F. In a bowl, mash your ripe banana. Add maple syrup, coconut sugar, egg, and vanilla. Mix until combined. Pour in your cooled browned butter and stir together. Add the sea salt, baking soda, and almond flour. Mix until a soft cookie dough forms.
- 3
Add the chocolate — Fold in your chopped Hu chocolate bar and dark chocolate chips. Because every banana bread cookie deserves those little pockets of melted chocolate 🤎 Chill the dough for 10–15 minutes to help the cookies hold their shape and create those beautiful chewy centers.
- 4
Bake — Scoop dough onto a parchment-lined baking sheet. Bake at 375°F for 8–14 minutes, until the edges are golden and the centers still look soft. The secret is not overbaking them — they continue setting as they cool.
- 5
Finish & enjoy — While they’re still warm, sprinkle with flaky sea salt. Let them cool (if you can wait 😌), then enjoy with coffee, tea, or straight from the baking sheet. The perfect little bite of banana bread, a chocolate chip cookie, and homemade love all in one 🤍
Ava's Little Touches 🤍
- ✦The riper the banana, the sweeter and more flavorful your cookies will be. Those brown spotted bananas are the ones we’re waiting for.
- ✦Browning the butter is worth the extra step — it gives these cookies that deep, cozy, almost caramel flavor.
- ✦For the softest centers, slightly underbake them. The middle should look a little too soft when they come out.
- ✦Store in an airtight container for a few days (if they last that long 🤎), or freeze extras for the perfect homemade treat whenever you need one.
- ✦Warm them up for a few seconds before eating for that fresh-from-the-oven feeling.
More to cook
Other favorites
🍌Ahavat Ava’s Banana Bread
Soft, naturally sweet, and made with simple ingredients that feel as good as they taste — gluten-free, dairy-free, and refined sugar–free ✨
🍪Ahavat Ava’s “From the Heart” Cookies
The ones my husband asks for every single time — soft, warm, a little gooey in the center, and always made from the heart 🤍
🩵Ahavat Ava’s Overnight Sourdough Challah
The bread that fills a home with warmth, tradition, and love.