FAQs About Banana Bread Cookies:

1. Can I use overripe bananas? Absolutely! Overripe bananas are actually perfect for this recipe. They'll be sweeter and easier to mash, adding tons of banana flavor.

2. What if I don't have brown sugar? You can substitute white sugar for the brown sugar in a pinch. However, the brown sugar adds a deeper molasses flavor that complements the banana well. You could try using half white sugar and half dark brown sugar for a compromise.

3. Can I make these cookies vegan? Potentially! You can try substituting melted vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the egg. However, the results may vary slightly.

4. I don't have rolled oats. Can I use something else? Chopped nuts, shredded coconut, or even mini pretzels would all add a nice textural twist to these cookies.

5. My cookies are spreading too much! There are a couple of reasons this could happen. Did you use the right amount of flour? Overmixing the batter can also lead to spreading. Try chilling the dough for 30 minutes before baking for a thicker cookie.

6. My cookies are taking longer than 12 minutes to bake. What's wrong? Every oven is different. Keep an eye on your cookies and take them out when the edges are golden brown. Ovens can fluctuate in temperature, so slight adjustments might be needed.

7. How can I store these cookies? Once cooled completely, store your banana bread cookies in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months.

8. Can I reheat these cookies? Absolutely! You can reheat individual cookies in the microwave for a few seconds to warm them up and soften the chocolate chips (if using).

9. What if I don't have vanilla extract? A teaspoon of almond extract could be used in a pinch, but it will alter the flavor profile slightly.

10. Can I make these cookies gluten-free? Yes! You can substitute a gluten-free flour blend for the all-purpose flour. Just make sure the blend is a cup-for-cup substitute.

11. My cookies are too crumbly! Help! This could indicate too much flour or overbaking. Try using slightly less flour next time and take the cookies out a minute or two earlier.

12. Can I add spices other than cinnamon? Sure! A pinch of nutmeg or cloves would complement the banana flavor nicely.

13. How ripe is "ripe" for the bananas? The bananas should have plenty of brown spots on the peel. The riper the banana, the sweeter and more flavorful your cookies will be.

14. Is it okay to use melted butter? The recipe calls for softened butter because creaming it with sugar incorporates air, which leads to a lighter and fluffier cookie. Melted butter can make the cookies denser.

15. Can I use a different type of sugar? Coconut sugar could be used as a substitute for the granulated sugar, but it might affect the texture slightly. Avoid using liquid sweeteners like honey or maple syrup, as this will throw off the moisture balance in the recipe.