Recipe by emily vega
"A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!"
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whole wheat flour
unsalted butter, room temperature
packed light brown sugar
1 1/2 teaspoons
mashed very ripe banana
old-fashioned rolled oats
semisweet chocolate chips
These are so delicious! I made the version with peanut butter, and was worried when I tasted the batter because they have an odd flavor. But once they're baked - so good! I did change three things because I didn't have regular wheat flour or walnuts on hand. I used pecans instead of walnuts, and used wheat pastry flour. And I used milk chocolate chips instead of semisweet. I'm not sure if the pastry flour or the peanut butter variation was the difference in timing, but these needed to bake 11-12 minutes for me. Worth the wait! They will not last long. Note that they don't spread much either, so you can fit a lot of little cookies on a tray. I made them on parchment and had no issue with the bottoms over browning as the recipe warns. Great moist, dense texture without being too heavy. Thank you for a winner! I was going to take these to work, but I think they won't make it out of the house :) The only thing I may try next time is a shot of cinnamon, which I love with oatmeal and banana.
I used the peanut butter version mentioned at the bottom of the recipe and my kids loved it! I did not use any nuts in my batch.
Easy on the kosher salt
I used pecans in place of walnut and coconut sugar instead of white sugar.. These are amazing!!!
Amazing. I didn't use walnuts. Not a big nut fan. But still amazballs.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Banana Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 65
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