Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies

Emily Vega 2

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

Ingredients 45 m {{adjustedServings}} servings 129 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Absolutely the Best Chocolate Chip Cookies

Try these addictive cookies, featuring milk-chocolate chips. Mmm.

Pumpkin Chocolate Chip Cookies

Here’s a cookie for the pumpkin pie and chocolate lovers!


  • 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. 13 Ratings


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 things because I didn't have regular wheat flour or walnuts on hand. I used pecans instead of walnuts, and used wheat pastry flour. And I used milk chocolate chips instead of semisweet. I'm not sure if the pastry flour or the peanut butter variation was the difference in timing, but these needed to bake 11-12 minutes for me. Worth the wait! They will not last long. Note that they don't spread much either, so you can fit a lot of little cookies on a tray. I made them on parchment and had no issue with the bottoms over browning as the recipe warns. Great moist, dense texture without being too heavy. Thank you for a winner! I was going to take these to work, but I think they won't make it out of the house :) The only thing I may try next time is a shot of cinnamon, which I love with oatmeal and banana.


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

Holiday Baker

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 cookie scoop. For this amount of the recipe I used 1 large sliced frozen banana I defrosted in the microwave. It came to 1/3 of a cup. The footnotes mentioned adding extra banana as okay. These were actually chewy and I like how healthy they were with the banana, walnuts, oatmeal, wholewheat, etc. I liked how all of the different flavors could be tasted. Also, I didnt toast the nuts. Almost all come that way today and dont like the burnt like taste they can impart from double roasting. The cookies took 15 minutes to bake on a parchment lined sheet. My only issue is that they are chewy when first baked because of the melty chocolate. The next day they turn into more of a dense cake like cookie. I guess, similar to the boxed whole grain cookies. At least this is healthier.