Chocolate Chip Banana Cookies

Chocolate Chip Banana Cookies

6 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    45 m
emily vega
Recipe by  emily vega

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

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Ingredients

Adjust Servings

Original recipe yields 3 dozen cookies

Directions

  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.

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Reviews (6)

Rate This Recipe
MagicallyDelicious
1

MagicallyDelicious

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.

Kristi
0

Kristi

Yum! I made the peanut butter version in the footnotes. Kids gobbled them up! No nuts though...didn't have them.

Jen133
0

Jen133

I used the peanut butter version mentioned at the bottom of the recipe and my kids loved it! I did not use any nuts in my batch.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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