Banana Walnut Chocolate Chip Cookies

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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5 from 1 vote

Banana Walnut Chocolate Chip Cookies

The best!

Recipe Details

Prep Time: 20 mins
Cook Time: 13 mins
Course: Dessert
Cuisine: American
Keyword: banana, chocolate chip, cookies, walnut
Servings: 36 cookies
Calories: 135kcal

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