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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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 36 cookies
Calories: 130 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Whisk together both flours, salt, and baking soda in a bowl.
  2. 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.
  3. Using a 1 ½-inch ice cream scoop (#40 size), 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.

Notes

  • I recommend this #40 size 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.
  • Adapted from Martha Stewart’s Cookies

Nutrition Information

Serving 1cookie Calories 130kcal (7%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 18mg (6%) Sodium 40mg (2%) Potassium 2mg (0%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 130

% Daily Value*

Serving 1cookie
Calories 130kcal 7%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 40mg 2%
Potassium 2mg 0%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.