This Banana-Walnut Chocolate Chunk Cookies recipe is a chewy and soft recipe, which is made with ripe banana and hearty oatmeal. It’s the perfect way to use up overripe bananas, a delicious and comforting treat ready in about 30 minutes.
Banana-Walnut Chocolate Chunk Cookies Ingredients
A classic combination for the ultimate loaded, hearty cookie.
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- 1 teaspoon coarse salt
- ½ teaspoon baking soda
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons pure vanilla extract
- ½ cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 8 ounces semisweet chocolate, coarsely chopped into ¼-inch chunks
- ½ cup coarsely chopped walnuts (about 2 ounces), toasted
How To Make Banana-Walnut Chocolate Chunk Cookies
A step-by-step guide to these wonderfully soft, chewy, and loaded cookies.
- Prep Oven and Dry Ingredients: Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a small bowl, whisk together the all-purpose flour, whole-wheat flour, salt, and baking soda.
- Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and both sugars on medium speed until the mixture is pale and fluffy.
- Mix in Wet Ingredients: Reduce the mixer speed to low. Add the egg and vanilla and mix until just combined. Mix in the mashed banana.
- Combine Dough and Fold in Mix-ins: Gradually add the flour mixture and mix on low until just combined. Use a rubber spatula to stir in the oats, chocolate chunks, and toasted walnuts until they are evenly distributed.
- Scoop and Bake: Using a 1 1/2-inch ice cream scoop (about 1.5 tablespoons), drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake and Cool: Bake for 12 to 13 minutes, rotating the sheets halfway through, until the cookies are golden brown and just set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
For the perfect, chewy, and flavor-packed banana cookie.
- How to get the perfect chewy texture? The key is to not overbake them. Pull the cookies from the oven when the edges are golden but the centers still look soft. They will continue to firm up as they cool on the hot baking sheet, resulting in that wonderful chewy texture.
- Why use very ripe bananas? The best bananas for baking are the ones with lots of brown spots! They are much sweeter, have a more intense banana flavor, and provide a lot of moisture, which is essential for the soft texture of these cookies.
- Can I use a different nut or chocolate? Yes, absolutely! Toasted pecans are a fantastic substitute for the walnuts. You can use milk chocolate or dark chocolate chunks instead of semi-sweet, depending on your preference.
- Why toast the walnuts? Toasting nuts for a few minutes in a dry skillet or in the oven before chopping them is a quick step that makes a huge difference. It deepens their nutty flavor and gives them a crispier texture.
What To Serve With Banana-Walnut Chocolate Chunk Cookies
The perfect accompaniment for this classic, comforting cookie.
These hearty cookies are a treat all on their own, especially when still warm from the oven. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of black coffee
- A scoop of vanilla bean or coffee ice cream for an amazing cookie sandwich
How To Store Banana-Walnut Chocolate Chunk Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They are very moist and will stay soft and chewy for up to 3 days.
Banana-Walnut Chocolate Chunk Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 145 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 8 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this cookie dough is great for making ahead. You can cover and refrigerate the dough for up to 2 days. You can also scoop the dough into balls, freeze them solid on a baking sheet, and then store them in a freezer bag for up to 3 months. Bake from frozen, adding an extra 2-3 minutes to the bake time.
A cakey texture in these cookies is usually the result of having too much moisture, often from using a very large banana. For the best consistency, it’s a good idea to measure the mashed banana to ensure you have about ½ cup.
To make these gluten-free, substitute both flours with an equal total amount of a good-quality 1-to-1 all-purpose gluten-free flour blend, and ensure your rolled oats are certified gluten-free.
Try More Recipes:
- Test Kitchen’s Favorite Banana-Chocolate Chip Bread Recipe
- Gluten-Free Peanut Butter-Banana Waffles Recipe
- Banana Whoopie Pies Recipe
Banana-Walnut Chocolate Chunk Cookies Recipe
Description
The perfect cross between a chewy oatmeal chocolate chunk cookie and a moist banana bread, these hearty cookies are loaded with oats, walnuts, and chocolate.
Ingredients
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Whisk together the flours, salt, and baking soda.
- In a large bowl, cream the softened butter and both sugars until light and fluffy.
- Beat in the egg and vanilla, then the mashed banana.
- On low speed, gradually mix in the dry ingredients until just combined. Stir in the oats, chocolate chunks, and walnuts.
- Drop 1.5-tablespoon scoops of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 12-13 minutes, until the edges are golden brown.
- Let cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
Notes
- Using very ripe, brown-spotted bananas is the secret to a sweet and moist cookie.
- Do not over-bake these cookies! They should look slightly soft in the center when you pull them from the oven for the perfect chewy result.
- Toasting the walnuts before adding them to the dough brings out their deep, nutty flavor.
- This is a fantastic recipe for using up that last overripe banana on your counter.