Banana Walnut Chocolate Chip Cookies

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Absolutely the best Banana Walnut Chocolate Chip Cookies.

overhead shot of banana walnut cookies stacked on a white plate with a peek of a banana in the background

Have you ever tried to make banana cookies? Those wonderful, ripe bananas with their sweet, majestical flavor unfortunately usually turn a cookie into something that is more reminiscent of banana bread than a cookie. It’s tough to create a banana cookie recipe that is a good, solid cookie. These Banana Walnut Chocolate Chip Cookies are not cakey. They are a medium-to-firm cookie, thank goodness!

ingredients for banana walnut cookies in a glass bowl ready to be mixed together with a peek or a banana in the background

These banana cookies have added oats, toasted walnuts and chocolate chips. And they have just the right amount of ripe banana added in. The recipe is a creation from Martha Stewart several years ago- and I’ve baked them many times!

How to toast walnuts:

Don’t skip on toasting the walnuts! You’ll get a much better flavor. To toast walnuts, spread on a baking sheet and toast briefly (3 to 5 min) in a 375 degree oven. Watch closely because they’ll turn into burnt walnuts pretty quickly.

banana walnut chocolate chip cookies in blobs on a baking sheet ready for the oven

You’ll just place rounds of dough onto a baking sheet lined with a silpat mat (or parchment paper).

banana walnut chocolate chip cookies just out of the oven on a baking sheet

And they’ll bake up just like regular chocolate chip cookies. This recipe makes about 3 dozen Banana Walnut Chocolate Chip Cookies.

overhead shot of banana walnut cookies stacked on a white plate with a peek of a banana in the background

As far as the flavor, they’re definitely a chocolate chip cookie with a hint of banana in them… not overwhelmingly banana.  They freeze well too. I like to stick them in individual zip bags and throw them in the freezer for school lunches.  Alternately, just put them all in a large zip baggie or well-sealed container to freeze. At room temperature, they’ll last for a few days. 

three stacked banana walnut chocolate chip cookies with peek of a banana in the background

Taste testers in my house gave these cookies a huge thumbs up. The next time you have a couple of bananas going south on your countertop, mash ’em up and make some Banana Walnut Chocolate Chip Cookies with them instead of the ubiquitous banana bread. Leave out the walnuts if you’re not a nut family. Enjoy!

Here are a few more chocolate chip cookie recipes you might like to try:

overhead shot of banana walnut cookies stacked on a white plate with a peek of a banana in the background
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Banana Walnut Chocolate Chip Cookies

The best!
Prep Time 20 minutes
Cook Time 13 minutes
Servings 36 cookies
Calories 135kcal
Course Dessert
Cuisine American
Keyword banana, chocolate chip, cookies, walnut

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1½ sticks) unsalted butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • teaspoons vanilla extract
  • 1/2 cup mashed ripe banana
  • 1 cup old fashioned rolled oats
  • 8 ounces semisweet chocolate chips
  • 1/2 cup walnuts, toasted and chopped

Instructions

  • Preheat the oven to 375 degrees F. Line baking sheets with parchment paper (or silpat), or spray with nonstick spray.
  • In a medium bowl, whisk together the flours, salt and baking soda.
  • In a large bowl, use an electric mixer to beat the butter and sugars; mix on medium speed until pale and fluffy. Reduce the speed to low and add the egg and vanilla; mix until combined. Mix in the banana. Add the flour mixture; mix just until combined. Stir in the oats, chocolate chips and walnuts.
  • Drop the dough by heaping tablespoonful onto the prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake the cookies until golden brown and just set, 12 to 13 minutes. Let them cool on the cookie sheets for 5 minutes. Then transfer the cookies to wire racks; let cool completely.

Video

Notes

  • *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.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 84mg | Potassium: 75mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

three stacked banana walnut chocolate chip cookies

More Recipes to make with Ripe Bananas...
Lori Lange of Recipe Girl

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Comments

  • Iris wrote:

    Cookie turned out great. Thanks for the recipe. I substituted butter with coconut oil and reduces sugar in half , used 2 bananas . Cooking came out on the softer side but very tasty, will be making more. It’s hard to find recipe on anyone’s blog with comments from people that actually made them , so I am glad I found yours.

  • 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!!

  • 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+

  • 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.

    lisa

  • 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!!