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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!
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Banana Walnut Chocolate Chunk Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- 1 teaspoon coarse salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ cup mashed ripe banana, about 1 large banana
- 1 cup old-fashioned rolled oats
- 8 ounces semisweet chocolate chunks
- ½ cup walnuts, coarsely chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- Whisk together the all-purpose flour, whole-wheat flour, salt, and baking soda in a small bowl and set aside.
- Whisk the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy. Reduce speed to low and add egg and vanilla.
- Mix the banana into the butter mixture. Add the flour mixture to the butter mixture. Stir in the oats, chocolate chunks, and walnuts, until just combined
- Scoop the cookie dough using a 1 ½-inch ice cream scoop, and drop the dough 2 inches apart on your parchment-lined baking sheets.
- Bake cookies until golden brown 12 to 13 minutes. Let them cool on a wire rack. Cookies can be stored in airtight containers for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use all purpose flour for entire recipe?
Yes you can.
Can I use all purpose flour for entire recipe? I don’t have whole wheat flour on hand.
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!
These sound fabulous – I wonder if they’d work with Pumpkin puree instead of banana? I’m nuts for pumpkin & chocolate!
These look incredible! Beautiful photos. I love to use mashed bananas in cookie recipes. 🙂
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? 🙂
What a perfect use for ripe bananas! Love all of the dark chocolate chunks!
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 🙂