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

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!

Yield: 3 dozen

Prep Time:20 min

Cook Time:13 min


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


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.


*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: (Adapted from Martha Stewart's Cookies)

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  • Emily Sorensen wrote:

    These cookies are AMAZING! My dad requested them and they did not disappoint. I am making another batch today, actually a double batch! Thanks!!

  • Tanja wrote:

    dear lori,

    how much bananas is 1/2 cup, im from germany and would like to bake these wonderful cookies, but don´t know how many bananas i have to use.

  • sheena wrote:

    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.


    • Lori Lange wrote:

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

  • Theresa A from Tulsa wrote:

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

  • Cynthia Lyons wrote:

    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 🙂

    • Lori Lange wrote:

      Thank you so much!

  • Maggie wrote:

    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!:-)

  • Pancha wrote:

    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!

  • laura wrote:

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

  • Danni wrote:

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

    • Lori Lange wrote:

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

  • Catherina Brandenburger wrote:

    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.

  • Melissa@A Time for Everything wrote:

    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!

  • Sue wrote:

    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!!!

  • Kathy wrote:

    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.

  • Amira wrote:

    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.

  • Kim wrote:

    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!

  • Ida wrote:

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

  • Lisa wrote:

    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.


  • Wendy wrote:

    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 wrote:

      @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 wrote:

      @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!

  • Barb Giglio wrote:

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

  • Mary HUnt wrote:

    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!!