Storage and freezing
Room temperature: Store in an airtight container for up to 4 days. If your kitchen is particularly humid, place a sheet of paper towel at the bottom of the container to help absorb excess moisture and preserve texture. Because these cookies are banana-based, they have a naturally high moisture content — they will soften slightly the longer they sit, which many people consider a pro, not a con.
Fridge: These cookies store well in the fridge. Let them sit at room temperature for about 10 minutes before eating for the best texture.
Freezer (baked): Let cookies cool completely. Layer in a freezer-safe airtight container with small squares of parchment paper between layers. Freeze up to 3 months.
Freezer (dough): Follow the recipe through Step 4 — no chilling needed. Portion into 14 balls, flatten, and freeze in an airtight container with parchment between layers, or flash freeze on a baking sheet for 2 hours first. Freeze up to 3 months. Bake from frozen at 350°F, adding 2–3 minutes to the bake time.
