Brown Sugar Banana Crinkle Cookies

Oh Wow! Can you believe that we are STILL not unpacked! My baking equipment and (much of) my ingredients have yet to see the light of day. And the photography stuff, well who even knows where that is…. *sigh* I need a cookie.

Brown Sugar Banana Crinkles - A soft and chewy cookie, that's buttery, with light spicy caramel undertones. {vegan}

These may be simple. There are no fancy sprinkles or icing.ย But they’re exactly the kind of “comfort” cookie I was looking for… Soft and chewy, buttery, with light spicy caramel undertones. I love how well the banana flavour comes through, without the cakey texture found with many banana cookies.

 Brown Sugar Banana Crinkles - A soft and chewy cookie, that's buttery, with light spicy caramel undertones. {vegan}

For this recipe you want a really well mashed banana. Using a fork, I mashed mine until it was about the texture of pudding or baby food. Virtually no lumps… You’ll need only about half of a medium sized banana to get 1/4 cup of mashed.

I love to see your pictures! ๐Ÿ˜ƒย If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.


Brown Sugar Banana Crinkles

Recipe Type: dessert
Makes: 24 – 28 cookies

A soft and chewy banana cookie with light spicy caramel undertones.


  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 1/2 cup Vegan Butter (I use Earth Balance)
  • 1/4 cup Shortening
  • 1 1/4 cup Light Brown Sugar, lightly packed
  • 1/4 cup Well Mashed Banana
  • 1 tsp Vanilla Extract
  • 1/4 cup Granulated Sugar (for rolling)



Preheat oven to 350ยฐF and line cookie sheets with parchment paper.

Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Cream the butter and shortening together until smooth. Add brown sugar and beat, on medium-high speed, until light and fluffy. Add the mashed banana and vanilla and beat, on medium-high, until thoroughly incorporated (about 1 minute).ย On a medium-low speed, beat in flour mixture.

Scoop a rounded tablespoon of dough, roll into a ball, and then roll in granulated sugar. Repeat with remaining dough, placing balls 2 inches apart on cookie sheets.

Bake for 9-10 minutes. Do not over-bake, cookies will appear puffy and soft (they deflate as they cool). Allow to cool for 3 minutes on sheet before transferring to a cooling rack.



35 thoughts on “Brown Sugar Banana Crinkle Cookies

    1. Starr

      Then you’ll really want to try them. These cookies are definitely for the banana lovers. Even my Dad, who doesn’t like soft & chewy cookies (weirdo), liked them!

  1. Vicki

    I am making them and they don’t look like your picture but they sure do taste good!!

      1. Amanda

        Mine basically kept the shape I rolled them in , they didnโ€™t flatten out like your cookies pictured.

      2. Starr @ The Misfit Baker Post author

        Hi Amanda. I’m so sorry that they didn’t turn out… Off the top of my head, the cause of cookies not spreading is often the result of either using too much flour to fat, or an oven that is running too cool (I once had an oven that ran 50F cooler than it was set for)… I measure my flour by first fluffing the flour, then spooning it into a measuring cup and levelling it off with a knife. It’s easy to accidentally get an additional 1/4 cup (or more!) of flour into a recipe if it’s measured when the flour is packed. This is a very soft dough, so if it felt firm when you were rolling the balls, then I’d say that the culprit was most likely too much flour.

  2. Jess

    These were awesome! Like a banana and caramel had some forbidden affair ๐Ÿ˜Š. Everyone tried one thinking they were simple sugar cookies, and then commented on the really lovely flavor. In the future we’ll reduce the brown sugar to 1 cup to reduce the sweetness a tad, but that’s just a preference. Thanks for the recipe!

  3. Kelly

    Is there any way to substitute out the shortening? I’d rather not use it if I can. Thanks!

    1. Starr @ The Misfit Baker

      You can try replacing it with an equal amount of vegan butter (bringing the total amount of butter to 3/4 cup), but the texture won’t be the same (more flat and crisp). If you do try them that way, I suggest adding 2 tablespoons of cornstarch in with the flour mixture (it might help with the overall texture). Please note that I have not tested this method, it is just a suggestion… Let me know how it worked if you give it a try.

      1. Jessica Larson

        They taste great! I’m not vegan, but my son has an egg allergy so I look for vegan recipes from time to time. Thanks for posting this! I’ve started following your blog.

  4. Margaret Redmond

    after adding the flour, the mixture was way too dry to roll into balls. the only thing i could think of, was to add more banana to get the right consistancy. they did not crinkle while cooling but stayed puffy, any idea what i did wrong? you didn’t say to sift flour but i did anyway. the flavour was perfect & i didn’t mlnd the texture but if you have any ideas for me, i’d appreciate it.

    1. Starr @ The Misfit Baker

      I’m sorry that your cookies didn’t turn out as expected. That must have been disappointing… I haven’t had a problem like that with this recipe (or ones I do that are similar), so I am perplexed. However, it sounds like there was too much flour in the dough. Did you measure before or after you sifted? I don’t sift, but I do fluff my flour first then scoop it into my measuring cup… Apparently, the improper measuring of flour (scooping directly into the measuring cup from the container) is the #1 cause of baking fails… Did you mash the banana really well? It should look smooth like baby food and not have large chunks… Did you make any substitutions?… Unfortunately, without seeing you make them, it’s really difficult for me to speculate what went wrong.

  5. Sarah

    So I’m not a vegan, but found this on Pinterest late at night with a craving. I used my regular butter instead of vegan butter. I don’t know how they differ, BUT mine look exactly like yours! As for inside, they were more gooey than I imagined a cookie to be (more like a fudgey brownie) but very very good. I’ve never had a banana cookie before and it felt weird to like it so much.

    1. Starr @ The Misfit Baker

      I’m thrilled to hear that you enjoyed the cookies! ๐Ÿ™‚ … Dairy butter and vegan butter do bake a little different (in my opinion), but in this recipe the difference would be negligible. Interesting that they were gooey inside, mine were more the texture of a soft snickerdoodle. Perhaps they needed to be baked a little longer. No matter though, because Cinnamon Banana Gooeyness Cookies sound amazing too!… Thank you so much for trying the recipe and taking the time to leave a comment, you made my day! ๐Ÿ™‚

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