Chocolate Chip Banana Cookies

4.5
(48)

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

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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
36
Yield:
3 dozen cookies

Ingredients

  • ½ cup walnuts (Optional)

  • 1 cup all-purpose flour

  • ½ cup whole wheat flour

  • 1 teaspoon kosher salt

  • ½ teaspoon baking soda

  • ¾ cup unsalted butter, room temperature

  • ½ cup packed light brown sugar

  • ½ cup white sugar

  • 1 large egg

  • 1 ½ teaspoons vanilla extract

  • ½ cup mashed very ripe banana

  • 1 cup old-fashioned rolled oats

  • 8 ounces semisweet chocolate chips

Directions

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

  2. Spread walnuts onto a baking sheet.

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

  4. 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.

  5. 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.

  6. 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 (per serving)

129 Calories
7g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 129
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 75mg 3%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 2g
Vitamin C 0mg 2%
Calcium 11mg 1%
Iron 1mg 3%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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