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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!Stack of banana walnut chocolate chunk cookies.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.

Stack of banana walnut chocolate chunk cookies.

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.Stack of banana walnut chocolate chunk cookies beside a half of a cookie.

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

By: Alyssa Rivers
An amazing way to use up over ripe bananas. These cookies taste like banana bread packed with chocolate chunks and walnuts!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18 Cookies



  • 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 1 1/2 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.


Calories: 269kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 168mgPotassium: 150mgFiber: 2gSugar: 17gVitamin A: 256IUVitamin C: 1mgCalcium: 24mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. 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! πŸ™‚ Thanks for the recipe!

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

  3. These look incredible! Beautiful photos. I love to use mashed bananas in cookie recipes. πŸ™‚

  4. These cookies look amazing, except they call for 1 Β½ 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? πŸ™‚

  5. 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 πŸ™‚