Banana Walnut Chocolate Chip Cookies
These easy Banana Walnut Chocolate Chip Cookies are the perfect way to use up that lone brown banana. They are soft, slightly chewy, and super banana-y. Meanwhile, the addition of oatmeal provides a wonderful texture and flavor that is somewhat reminiscent of freshly baked muffins!
Servings: 3 dozen cookies
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ cup mashed ripe banana about 1 large
- 1 cup old-fashioned rolled oats
- 8 ounces chocolate chips (or chocolate chunks)
- ½ cup coarsely chopped walnuts (about 2 ounces) toasted
Preheat oven to 375°F. Whisk together both flours, salt, and baking soda in a bowl.
Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chips, and walnuts.
Using a 1 ½-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart (you’ll need 3 half sheet pans). Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
Adapted from Martha Stewart’s Cookies
Servings 36.0 * calories 130 * Total Fat 7 g * Saturated Fat 4 g * Monounsaturated Fat 0 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 18 mg * Sodium 40 mg * Potassium 2 mg * Total Carbohydrate 16 g * Dietary Fiber 1 g * Sugars 10 g * Protein 1 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
- I recommend this medium Oxo cookie scoop for portioning the cookies evenly.
- To freeze: scoop out the dough as you would to bake. Freeze the scooped balls of dough until frozen solid. Transfer the frozen balls into a freezer bag, and label with the date. Frozen cookie dough can last about 3 months in the freezer. When ready to bake, remove as many balls of dough as you desire, and partially thaw them in the refrigerator (you can bake from a frozen state, but I always feel like they don’t spread out as nicely). Bake as directed in the recipe. You may need an extra minute or two of baking time since the dough will be cold or even partially frozen.