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!Let’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.
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!
- 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
- Preheat oven to 375. Line baking sheets with parchment paper and set aside.
- Whisk together flours, salt and baking soda in small bowl and set aside.
- Combine sugar and butter and beat on medium speed until pale and fluffy. Reduce speed to low and add egg and vanilla.
- Mix in banana and add flour mixture. Stir in oats, chocolate chunks and walnuts.
- Using a 1½ inch ice cream scoop, drop the dough 2 inches apart on your parchment lined baking sheets.
- 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.
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