Banoffee cookies

These banoffee cookies are a delicious twist on the classic banoffee dessert, combining the rich flavors of banana, caramel, and buttery cookies in one irresistible treat. Inspired by the traditional banoffee pie, these cookies feature sweet banana notes, creamy dulce de leche, and a soft cookie base for a perfectly balanced bite.

How to make banoffee cookies

1.Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or a
silicone mat.

2.In a large bowl, whisk together melted butter, brown sugar, and white sugar. Add the mashed banana, egg, and vanilla extract. Mix until smooth.

3. In a separate bowl, combine almond flour, crushed Biscoff cookies, baking soda, and salt.

4.Add the dry ingredients to the wet mixture and stir until a soft dough forms.

5.Scoop the dough (about 2 tbsp per cookie) onto the tray, leaving space between
each. Flatten them slightly with your fingers or a spoon.

6.Bake for 10–12 minutes, or until the edges are golden. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

7.Once cooled, top each cookie with a dollop of whipped cream, a drizzle of dulce de leche, and a banana slice. Sprinkle crushed Biscoff on top if desired.

8.Enjoy a great munchie!

FAQs

1.Why are my cookies too soft in the center?

Because of the mashed banana, these cookies are naturally soft. If they seem underbaked, allow them to cool completely — almond flour cookies firm up as they cool. If still too soft, bake 1–2 minutes longer next time.

2.Can I skip chilling the dough?

You can, but chilling improves texture and prevents excessive spreading. It also enhances the caramelized flavor from the brown sugar and Biscoff.

3.Can I use overripe bananas?

Yes — very ripe bananas actually improve flavor. However, if the banana is overly watery or fermented, it may make the dough too wet and affect texture.

4.How do I keep the banana slices from turning brown?

Brush them lightly with lemon juice before placing on the cookies. This slows oxidation without affecting flavor.

5.Can I replace dulce de leche with caramel sauce?

Yes, but use a thick caramel or toffee sauce. Thin caramel may run off the cookies and make them messy.

6.Why did my banoffee cookies spread too much?

Bananas add extra moisture, which can cause cookies to spread. Chill the dough for 20–30 minutes before baking, and make sure your butter isn’t too hot when mixing. Using parchment paper also helps control spreading.