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 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
about 2 cups chocolate chips
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 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
about 2 cups chocolate chips
Directions
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl 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.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl 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.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
Adapted from Martha Stewart Cookies
For more recipes see Money Saving Mom
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Sounds good! I will have to try these.
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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
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YUM! I was just thinking yesterday that I had bananas to be used up- this sounds WAY yummier than banana bread! Thanks!
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Thanks for sharing this recipe. I thought I had enough bananas for bread, but I don’t and these look delicious!
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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
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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.
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OMG i made these today…. these are my new guilty pleasure! thank you soooooo very much!
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