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Banana- Walnut Chocolate Chip Cookies
This recipe has been featured in a post on The Recipe Girl blog: Banana & Toasted Walnut Chocolate Chip Cookies.
Banana- Walnut Chocolate Chip Cookies
Yield: 3 dozen
Prep Time: 20 min
Cook Time: 13 min
I was pleasantly surprised to find that these are more like a cookie than other banana cookie recipes I've tried. They're "slightly" cakey, but are definitely more like a cookie than cake or bread. Delicious way to use up some ripe bananas!
Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
1/2 cup granulated white sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup ripe banana, mashed
1 cup old fashioned rolled oats
8 ounces semisweet chocolate chips
1/2 cup walnuts, toasted & coarsely choppedDirections:
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper (or silpat), or spray with nonstick spray.
2. Whisk together flours, salt and baking soda in a medium bowl.
3. In a large bowl, beat butter and sugars with an electric hand mixer; mix on medium speed until pale and fluffy. Reduce speed to low and add egg & vanilla; mix until combined. Mix in banana. Add flour mixture; mix just until combined. Stir in oats, chocolate chips and walnuts.
4. Drop dough by heaping Tablespoonful onto prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake cookies until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Tips:
*Be sure to use a banana that is well on its way to the trash can. The darker it is, the softer and sweeter it becomes.
*Sub milk chocolate chips for semi-sweet if you'd like.
*To toast walnuts, spread on a baking sheet and toast briefly (3-5 min) in a 375 degree oven. Watch closely because they'll turn into burnt walnuts pretty quickly.
*Cookies can be stored in airtight containers at room temperature up to 2 days. They also freeze well.Source: RecipeGirl.com (Adapted from Martha Stewart's Cookies)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
Mary HUnt — June 8, 2010 @ 8:47 PM
These look really yummy!! My sister is coming for a visit this weekend and I think that I will have to make them for us!!
Barb Giglio — July 12, 2010 @ 6:20 AM
I will be making these in the very near future, they look and sound wonderful! Love your blog!
Wendy — January 4, 2011 @ 3:24 PM
Is it possible to add more bananas? I want more of a banana taste, possibly 2 or 3? I would imagine this will affect the texture, should more walnuts or flour be added?
Thank you!
Lori Lange replied: — January 4th, 2011 @ 6:53 PM
@Wendy, Not sure how to modify it w/ more banana. Adding more banana would likely create more of a soft cake than a cookie.
Jessie replied: — March 3rd, 2011 @ 2:09 PM
@Lori Lange,
I added an extra banana and didn’t adjust anything else. If you want to use 3 bananas, you might consider using egg substitute (not the liquid egg, but the substitute for those who can’t eat eggs) because it has less volume. I also used bread flour instead of regular flour (more gluten = chewier). They didn’t turn out too cake like and my kids devoured them. What a great treat and change from banana bread!
Lisa — February 12, 2011 @ 5:15 PM
I just finished baking a batch of these (minus the walnuts cause husband is allergic) – Uber Delicious! I’m gonna try the blueberry cookies tomorrow. So glad I found your website. I plan to be a regular visitor. Thanks for sharing.
lisa
Ida — February 16, 2011 @ 4:39 PM
Wow, delicious! I subbed some splenda and fat free sour cream for part of the sugar and butter. Still delicious.
Kim — March 21, 2011 @ 10:15 PM
I made these for my family and they turned out great. They were more similar in texture to a chocolate chip cookie, than a “cake-like” cookie. I used whole wheat pastry flour instead of regular whole wheat flour. This is my goto recipe when I have over ripe bananas and I’m not in the mood for banana bread. Thanks for sharing!
Amira — May 18, 2011 @ 7:29 AM
I’ve just tried out this recipe. It was fantastic ! I bake it flat and thin, so it does have that crunchy taste. I substitute the oats with nestum and drop the walnut. It tastes perfectly fine !
This one is a keeper.
Kathy — September 12, 2011 @ 10:37 AM
This recipe was a hit at my office. I did use three bananas (thawed from the freezer), so close to one cup, and they were still crunchy on the outside and soft on the inside.