Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies

13
Emily Vega 2

"A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!"

Ingredients

45 m servings 129 cals
Serving size has been adjusted!

Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Spread walnuts onto a baking sheet.
  3. Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.
  4. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.
  5. Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.
  6. Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Footnotes

  • Cook's Note:
  • The whole wheat flour helps balance the moisture from the banana. You can play with the amount of banana that you like, I usually add an extra couple of tablespoons to mine. To take this recipe to the next level, you can replace 1/2 cup of the butter with 1/2 cup creamy peanut butter, and they taste phenomenal! Be sure to use a banana that is well on its way to the trash can, the darker they are, the sweeter and more flavorful they become.
  • Dark pans are not recommended as the bottoms of these cookies scorch easily.
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Reviews

13
  1. 14 Ratings

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These are so delicious! I made the version with peanut butter, and was worried when I tasted the batter because they have an odd flavor. But once they're baked - so good! I did change three t...

I tried the peanut butter variation. Used all white flour. I find they cook better if you flatten them a bit before cooking.

I also used the peanut butter version of this recipe and decreased the salt to about 3/4 tsp. This is a fluffier type cookie that doesn't spread out much. Love the fact that it uses whole whea...

These turned out tastier than I expected. I followed the recipe according to the other reviewers and made the peanut butter version. I made 1/2 recipe and it yielded 30 cookies, with a standard ...

Easy on the kosher salt

Great flavor, I freeze the bananas before hand to develop a syrup once thawed which helps increase the banana flavor. However, the texture is not that of a cookie- more cakey, but nonetheless ta...

Loved these cookies!!

I omitted brown sugar, oats, and walnuts. Replaced with double ripe banana, millets and sunflower seeds, added 2 tbs creamy organic peanut butter. Also melted the Pure unsalted Irish butter. And...

These tasted fine, kind of a chocolate-banana nut bread cookie, but they need to cook at least 12 minutes at 350 degrees...