Yesterday I had a couple of bananas that needed used up. I did not want to make my usual banana bread recipe.
I wanted to make something different. I searched through some of my cookbooks and I found a banana chocolate cookie recipe. I decided to give it a try.
It was really good and a great way to use up a banana or two. It also had whole wheat and oatmeal in it so it is at least a little healthy. I think next time I will increase the whole wheat in it.
Banana Chocolate Cookies
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 2 cups chocolate chips
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl and set aside. Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla and mix until combined. Mix in banana. Add flour and mix until just combined. Stir in oats, chocolate chips. Using a 1 1/2-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, 12 to 13 minutes.
Adapted from Martha Stewart Cookies
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{ 13 comments… read them below or add one }
Sounds good! I will have to try these.
Another one for me to try. I’m always needing to use up banana’s and like you I get tired of just the banana bread.
Susan
YUM! I was just thinking yesterday that I had bananas to be used up- this sounds WAY yummier than banana bread! Thanks!
Thanks for sharing this recipe. I thought I had enough bananas for bread, but I don’t and these look delicious!
I just made these and they were delicious. I know you are always looking for healthier alternatives so I thought I would share what I did. I used 1 cup of spelt and 1/2 cup of white (you could use w/w) I used rapadura sugar instead of b. sugar. I used 1/4 cup of non hydr. margarine and 1/2 cup of applesauce in place of butter, reduced salt by half. They were amazing, moist and chewy
Thanks Niki for letting me know you liked it. I am glad to know the changes you made also. I have never use rapadura sugar but I need to try it out. Thanks.
OMG i made these today…. these are my new guilty pleasure! thank you soooooo very much!
Made these today. Super yummy! Used an all purpose gluten free flour and it worked out fine. Ours aren’t as healthy probably, but they’re still yummy. Had to use mini chips as well and it worked out great
Thanks for another keeper 
@Chris, I am so glad you enjoyed them. I have also made a gluten free version and I agree it worked well. I need to post that version in my allergy section.
Made these last night. I added dried cranberries. This ones a keeper! Thanks for sharing.
OMG, just made them this morning with my 3 yr old, so yummy, used 1&1/2 banana cause we love the flavor can’t wait for my kids to get home from school today they will LOVE me oh and hubby too. Thanks we love your recipes you never disappoint!!!
Thanks! I am so glad you enjoyed them. I love cookies like this that are so good and at least semi healthy.
I’m so glad I read the comments because I so badly want to make these! I tend to freeze my bananas and use them in an oatmeal, banana, peanut butter smoothie (which is super delicious), but I may have to make these. I’m new to gluten free so all I have is GF all purpose flour…do I use the same amount as listed in the recipe? I haven’t actually used the flour yet to know how it acts so I have no idea. Thanks so much!
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