Banana- Walnut Chocolate Chip Cookies

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

Print Print Recipe
Save Save Recipe

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 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)

Leave a Comment




23 Responses to “Banana- Walnut Chocolate Chip Cookies”

  1. 1

    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!!

  2. 2

    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! :)

  3. 3

    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!

  4. 4

    Lori Lange — January 4, 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.

  5. 5

    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

  6. 6

    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.

  7. 7

    Jessie — March 3, 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!

  8. 8

    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!

  9. 9

    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 ! :D This one is a keeper.

  10. 10

    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.

  11. 11

    Sue — March 23, 2012 @ 11:50 AM

    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!!!

  12. 12

    Melissa@A Time for Everything — April 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!

  13. 13

    Catherina Brandenburger — April 30, 2012 @ 7:19 AM

    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.

  14. 14

    Danni — June 30, 2012 @ 8:18 AM

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

  15. 15

    Lori Lange — July 1, 2012 @ 6:42 AM

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

  16. 16

    laura — March 3, 2013 @ 8:11 AM

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

  17. 17

    Pancha — March 27, 2013 @ 8:46 PM

    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!

  18. 18

    Maggie — April 6, 2013 @ 1:26 AM

    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!:-)

  19. 19

    Cynthia Lyons — November 2, 2013 @ 7:38 PM

    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 :)

  20. 20

    Lori Lange — November 3, 2013 @ 7:14 AM

    Thank you so much!

  21. 21

    Theresa A from Tulsa — January 11, 2014 @ 7:49 AM

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

  22. 22

    sheena — June 22, 2014 @ 9:19 PM

    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

  23. 23

    Lori Lange — June 25, 2014 @ 2:29 PM

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