A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
36
Yield:
3 dozen cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • Spread walnuts onto a baking sheet.

  • Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.

  • Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.

  • Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.

  • Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Cook's Note:

The whole wheat flour helps balance the moisture from the banana. You can play with the amount of banana that you like, I usually add an extra couple of tablespoons to mine. To take this recipe to the next level, you can replace 1/2 cup of the butter with 1/2 cup creamy peanut butter, and they taste phenomenal! Be sure to use a banana that is well on its way to the trash can, the darker they are, the sweeter and more flavorful they become.

Dark pans are not recommended as the bottoms of these cookies scorch easily.

Nutrition Facts

129 calories; protein 1.7g 3% DV; carbohydrates 16.1g 5% DV; fat 7.2g 11% DV; cholesterol 15.3mg 5% DV; sodium 75.2mg 3% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2014
These are so delicious! I made the version with peanut butter, and was worried when I tasted the batter because they have an odd flavor. But once they're baked - so good! I did change three things because I didn't have regular wheat flour or walnuts on hand. I used pecans instead of walnuts, and used wheat pastry flour. And I used milk chocolate chips instead of semisweet. I'm not sure if the pastry flour or the peanut butter variation was the difference in timing, but these needed to bake 11-12 minutes for me. Worth the wait! They will not last long. Note that they don't spread much either, so you can fit a lot of little cookies on a tray. I made them on parchment and had no issue with the bottoms over browning as the recipe warns. Great moist, dense texture without being too heavy. Thank you for a winner! I was going to take these to work, but I think they won't make it out of the house :) The only thing I may try next time is a shot of cinnamon, which I love with oatmeal and banana. Read More
(9)

Most helpful critical review

Rating: 2 stars
09/29/2015
I made it as written without the walnuts. Didn't hold up and spread out too much. Don't like having to rotate while baking. Too much trouble. Read More
45 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/13/2014
These are so delicious! I made the version with peanut butter, and was worried when I tasted the batter because they have an odd flavor. But once they're baked - so good! I did change three things because I didn't have regular wheat flour or walnuts on hand. I used pecans instead of walnuts, and used wheat pastry flour. And I used milk chocolate chips instead of semisweet. I'm not sure if the pastry flour or the peanut butter variation was the difference in timing, but these needed to bake 11-12 minutes for me. Worth the wait! They will not last long. Note that they don't spread much either, so you can fit a lot of little cookies on a tray. I made them on parchment and had no issue with the bottoms over browning as the recipe warns. Great moist, dense texture without being too heavy. Thank you for a winner! I was going to take these to work, but I think they won't make it out of the house :) The only thing I may try next time is a shot of cinnamon, which I love with oatmeal and banana. Read More
(9)
Rating: 4 stars
11/16/2014
I tried the peanut butter variation. Used all white flour. I find they cook better if you flatten them a bit before cooking. Read More
(3)
Rating: 5 stars
09/12/2014
I also used the peanut butter version of this recipe and decreased the salt to about 3/4 tsp. This is a fluffier type cookie that doesn't spread out much. Love the fact that it uses whole wheat flour and oats. I also substituted fruit puree for the other half of the butter. Healthier alternative to a traditional chocolate chip cookie. Plan to try next time without the peanut butter for a totally different taste. These are even better the second day. My teenagers loved them. Just made these for the second time today. (9-12-14) This time I used the original recipe (no peanut butter) because I am taking them to a youth volleyball tournament (food allergies). I threw in extra banana and a few extra chocolate chips since I am not using any nuts. Still used the fat substitutions as listed above. This is a very forgiving recipe allowing for modifications. Had to try 1/2 of one before I take them tonight. Couldn't resist eating the other half! These are so soft and delicious. They do need to bake the full 12-13 min. and cool on the pan as per the recipe. These will be a definite repeat! Read More
(1)
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Rating: 5 stars
03/12/2014
Easy on the kosher salt Read More
(1)
Rating: 4 stars
05/01/2014
These turned out tastier than I expected. I followed the recipe according to the other reviewers and made the peanut butter version. I made 1/2 recipe and it yielded 30 cookies with a standard cookie scoop. For this amount of the recipe I used 1 large sliced frozen banana I defrosted in the microwave. It came to 1/3 of a cup. The footnotes mentioned adding extra banana as okay. These were actually chewy and I like how healthy they were with the banana walnuts oatmeal wholewheat etc. I liked how all of the different flavors could be tasted. Also I didnt toast the nuts. Almost all come that way today and dont like the burnt like taste they can impart from double roasting. The cookies took 15 minutes to bake on a parchment lined sheet. My only issue is that they are chewy when first baked because of the melty chocolate. The next day they turn into more of a dense cake like cookie. I guess similar to the boxed whole grain cookies. At least this is healthier. Read More
(1)
Rating: 3 stars
03/31/2015
Great flavor I freeze the bananas before hand to develop a syrup once thawed which helps increase the banana flavor. However the texture is not that of a cookie- more cakey but nonetheless tasty! Read More
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Rating: 5 stars
04/22/2016
I used two mashed super ripe bananas and no nuts. It might have been a bit more liquidy than one review because they did spread quite a bit. Super yummy! Soft. Moist. Read More
Rating: 5 stars
02/11/2014
Amazing. I didn't use walnuts. Not a big nut fan. But still amazballs. Read More
Rating: 5 stars
03/08/2017
Great recipe! I left out the nuts since I know my kids won't eat them but otherwise followed the recipe as written. I think they would be even better with the nuts. Read More
Rating: 2 stars
09/29/2015
I made it as written without the walnuts. Didn't hold up and spread out too much. Don't like having to rotate while baking. Too much trouble. Read More