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Ripe Bananas: The riper, the better. Use bananas with brown spots or nearly black skins.
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Make It Vegan: Swap the egg for a flax egg and use coconut oil instead of butter.
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Gluten-Free Option: Use oat flour or a certified gluten-free flour blend.
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Freezable: Freeze baked cookies or raw dough for up to 3 months.
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Add-ins: Chocolate chips, walnuts, pecans, cinnamon, or vanilla extract elevate the flavor.
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Portion Control: Use a small cookie scoop for evenly sized cookies and even baking.
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