Banana Walnut Chocolate Chunk Cookies

Sometimes I feel like I buy bananas just to let them site on the counter and get over-ripe.  Does anyone else have that issue?  Once you try this amazing cookie recipe, you will never throw away an over-ripe banana again!bananawalnutfinalLet’s start out with some of the ingredients.  Whole wheat flour, oats, bananas, walnuts….  these are healthy right?  Oh I guess I should tell you about the dark chocolate chunks that are packed into these to make them out of this world!   But that is probably the best part.  Biting into an ooey gooey delicious chocolate chunk.   Drool.


These turned out perfecto!  I would describe them as mini banana bread cookies.  They have the soft cake like texture as banana bread, but you have them in individual servings.   They are soft and perfectly moist and the chocolate and banana go together perfectly.  I especially loved the walnut chunks in them that reminded me of freshly baked banana bread.bananachocolatechunk3

So.  What are you waiting for?  Go buy some bananas and let them sit on the counter for a few days.  Until then, you will have to just sit and drool over the melty chocolate.  If you just happen to have some over-ripe bananas sitting on the counter, don’t you dare throw them away!  Make up a batch of these amazing cookies.  You can even throw them in the kids lunches for school.  You will not be sorry that you made them!

Banana Walnut Chocolate Chunk Cookies
Prep time
Cook time
Total time
An amazing way to use up over ripe bananas. These cookies taste like banana bread packed with chocolate chunks and walnuts!
Serves: 18
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • 1 teaspoon coarse salt
  • ½ teaspoon baking soda
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light-brown sugar
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • ½ cup mashed ripe banana (about 1 large)
  • 1 cup old-fashioned rolled oats
  • 8 ounces semisweet chocolate chunks
  • ½ cup coarsely chopped walnuts
  1. Preheat oven to 375. Line baking sheets with parchment paper and set aside.
  2. Whisk together flours, salt and baking soda in small bowl and set aside.
  3. Combine sugar and butter and beat on medium speed until pale and fluffy. Reduce speed to low and add egg and vanilla.
  4. Mix in banana and add flour mixture. Stir in oats, chocolate chunks and walnuts.
  5. Using a 1½ inch ice cream scoop, drop the dough 2 inches apart on your parchment lined baking sheets.
  6. Bake cookies until golden brown 12 to 13 minutes. Let cool on a wire rack. Cookies can be stored in airtight containers up to 2 days.
Recipe Adapted from Martha Stewart


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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. I leave bananas on the counter for too long also! I usually just freeze them and use them in smoothies but now I will have these cookies in mind next time 🙂

  2. What a perfect use for ripe bananas! Love all of the dark chocolate chunks!

  3. These cookies look amazing, except they call for 1 ½ sticks of butter!!! Is there any way to cut that fat down a little by subbing in another moist ingredient like extra banana or something? 🙂

  4. These look incredible! Beautiful photos. I love to use mashed bananas in cookie recipes. 🙂

  5. These sound fabulous – I wonder if they’d work with Pumpkin puree instead of banana? I’m nuts for pumpkin & chocolate!

  6. We’re made these for Santa tonight! I think he’ll like ’em because they aren’t the same ‘ole cookie! We LOVED them. Right on with the chocolate chip banana bread flavor! 🙂 Thanks for the recipe!

  7. Can I use all purpose flour for entire recipe? I don’t have whole wheat flour on hand.

  8. Can I use all purpose flour for entire recipe?


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