Banana- Walnut Chocolate Chip Cookies

This recipe has been featured in a post on The Recipe Girl blog: Banana & Toasted Walnut Chocolate Chip Cookies.

Yield: 3 dozen

Prep Time: 20 min

Cook Time: 13 min

Banana- Walnut Chocolate Chip Cookies

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 chopped

Directions:

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)

23 Responses to “Banana- Walnut Chocolate Chip Cookies”

  1. postedJun 8, 2010 8:47 PM
    Mary HUnt

    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!!

  2. postedJul 12, 2010 6:20 AM
    Barb Giglio

    I will be making these in the very near future, they look and sound wonderful! Love your blog! :)

  3. postedJan 4, 2011 3:24 PM
    Wendy

    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!

    • 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.

      • March 3rd, 2011 @ 2:09 PM
        Jessie

        @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!

  4. postedFeb 12, 2011 5:15 PM
    Lisa

    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

  5. postedFeb 16, 2011 4:39 PM
    Ida

    Wow, delicious! I subbed some splenda and fat free sour cream for part of the sugar and butter. Still delicious.

  6. postedMar 21, 2011 10:15 PM
    Kim

    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!

  7. postedMay 18, 2011 7:29 AM
    Amira

    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 ! :D This one is a keeper.

  8. postedSep 12, 2011 10:37 AM
    Kathy

    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.

  9. postedMar 23, 2012 11:50 AM
    Sue

    I also was looking for a way to use up over-ripe bananas since i was tired of banana bread. These cookies were fabulous! i didn’t have walnuts, so i substituted with the nuts i had on hand, macadamia nuts. The saltiness of the nuts and the sweetness of the banana/chocolate was FANTASTIC! thank you for a yummy cookie that tastes like Ben & Jerry’s Chunky Monkey ice cream!!!

  10. postedApr 26, 2012 10:45 AM

    I have to admit that I was skeptical about these not being cake-y, but they really aren’t! The flavor and texture are both wonderful. I especially loved the texture of the tray I underbaked a bit, but they did have a hard time staying together. I ended up using 3/4 c. banana, and they were still nice and chewy. This is such a great alternate use of overripe bananas–thank you!

  11. postedApr 30, 2012 7:19 AM
    Catherina Brandenburger

    thanks for your recipe, this is great, i always use up my banana to make mini banana cake. all of the sudden, i will some banana cookies instead. your recipe turn out very good.
    just need to converse your measurement to metric system, as i am living in europe and was trained to that system.
    as well, i bake them for 8-10 mins in my conventional oven.
    sure, kids in our creche will love them.

  12. postedJun 30, 2012 8:18 AM
    Danni

    The taste was great but I don’t know what went wrong with the texture. They would fall apart when I pick them up?!

    • July 1st, 2012 @ 6:42 AM

      That definitely shouldn’t have happened. They are a solid cookie to hold and eat.

  13. postedMar 3, 2013 8:11 AM
    laura

    These are easy to make and delicious to eat!!! A+

  14. postedMar 27, 2013 8:46 PM
    Pancha

    This is the second recipe I try in an attempt to make crunchy banana cookies. Eureka!! This is exactly what I was looking for. I didn’t use as much banana as I would have liked, but def. noted for next time. Thanks for posting, you are hereby bookmarked on my toolbar menu, and I will visit often. Gracias amiga!

  15. postedApr 6, 2013 1:26 AM
    Maggie

    It made me to try this because of the comments written here. It’s really yummy! I added 1 cup mashed banana instead of 1/2cup and ot turned out more yummier!:-)

  16. postedNov 2, 2013 7:38 PM
    Cynthia Lyons

    Hi! Making the cookies right now and i can’t wait to try them! Lori, your other talent besides being a cooking goddess, is gorgeous photographs! that picture of the cookies is amazing! take more pictures and post! glad we found you :)

    • November 3rd, 2013 @ 7:14 AM

      Thank you so much!

  17. postedJan 11, 2014 7:49 AM
    Theresa A from Tulsa

    I don’t have any wheat flour on hand. Can I use all white flour??

  18. postedJun 22, 2014 9:19 PM
    sheena

    Dear Lori,

    I tried this recipe. My cookies were too cakey plus the oats were leaving a chewy aftertaste. Please let me know what can i do to improve.

    Thanks,
    Sheena

    • June 25th, 2014 @ 2:29 PM

      It’s hard to pinpoint where things went wrong! Sorry about that!

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