Banana Walnut Chocolate Chip Cookies
These Banana Walnut Chocolate Chip Cookies are soft and chewy and super easy to make; with walnuts, chocolate chips and of course mashed banana. They will have your home smelling like banana bread.
It’s no secret I love a good chocolate chip cookie I’ve made Double Chocolate Chip cookies, and Turtles cookies and even a Reese’s cookie so naturally I had to make a version of one of my favourites; banana bread.
Who doesn’t love banana bread. That warm loaf loaded with bananas and maybe you add walnuts and chocolate chips (I always have to add chocolate to it), so good and comforting. I can’t get enough of it so making it into a cookie just made sense. Chewy, soft with crisp edges and of course gooey chocolate chips and walnuts make these cookies exceptionally irresistible.
What you need to make these?
- Banana- one mashed over ripe banana is all you need for this recipe. The riper the sweeter, the better.
- Butter- unsalted melted butter.
- Brown and white sugar- for chewy and crispy cookies.
- Egg- one large egg at room temperature.
- Vanilla- for flavour.
- All-purpose Flour- be sure to measure well, spoon into measuring cup and level off. DON’T compact it in makes a dense cookie.
- Salt- balances off the sweetness.
- Baking Soda- your leavening agent that holds cookie together.
- Walnuts- for crunchy texture; you can omit them if you like.
- Chocolate Chips- loads of semi-sweet chocolate chips throughout the cookie. I always add more to the top of cookie once I remove from oven for that extra gooey melty texture, YUM!
Can I Make These Eggless?
These definitely can be made into an eggless cookie.
- Flax Seed- add 1 tablespoon of ground flax seed to 3 tablespoons of water to replace one large egg. Let it sit for about 5 minutes to thicken up.
- Chia Seeds- the same with chia seeds, add 1 tablespoon or chia seeds to 3 tablespoons of water to replace one large egg. Again let it sit to thicken up before using.
Tips For Making These Banana Walnut Chocolate Chip Cookies
I’ve made a lot of cookies over the years and these are my takeaways for fail-proof cookies every time.
- Butter- always use good quality block butter, and not a spread or one’s that come in a tub. These one’s often have fillers and water in them.
- DON’T overmix- overmixing dough will activate the glutens proteins and makes one tough cookie. Not pleasant to eat at all.
- DON’T overbake- overbaking also leads to one tough cookie. These only take 8-10 mins. in oven longer then that will give you a very crisp cookie (if you want that), rather than a nice chewy, soft cookie. I tend to take out my cookies after 9 mins. the residual heat will carryover and the cookies will continue to bake while they cool.
Storing and Freezing These Banana Walnut Chocolate Chip Cookies
These cookies keep well on the counter in an air tight container or in a zip lock bag for up to 3 days or in the fridge for up to a week.
To freeze them let them cool completely and place them in an air tight container or zip lock bag and freeze for up to 2 months. Any longer and they will start to lose flavour.
To thaw them just let them sit at room temperature; and once they are thawed you can warm them up in the microwave for just a few seconds to get a warm gooey cookie.
Hope you give these a try and don’t forget to leave comments and give this recipe a star rating.
Happy Baking,
XOXO Mari!
Banana Walnut Chocolate Chip Cookies
Ingredients
- ½ cup of melted unsalted butter
- ½ cup of brown sugar
- ¼ cup of granulated sugar
- 1 large egg room temp
- ½ tsp of vanilla extract
- 1 large very ripe banana mashed
- ½ tsp of salt
- ½ tsp of baking soda
- 1½ cups of All-purpose flour
- ½ cup of walnut pieces
- ¾ cup of semi-sweet chocolate chips plus more to place on top after baking (optional)
Instructions
- Preheat your oven to 350°F and line 2 baking sheets with parchment paper and set aside.
- In large bowl whisk your flour, salt and baking soda and set aside.
- With your mixer or hand held mix butter and both sugars for about 5 mins. on med-high speed,
- Add your egg and vanilla and mix for another 2 mins. Then add in your mashed banana.
- With mixer on low add in your bowl of dry ingredients until just combined.
- Fold in your walnuts and chocolate chips.
- With a scoop or spoon scoop out 2-3 tbsps. of dough and place on prepared baking sheets. I used a large 3 tbsp. cookie scoop.
- Bake in oven for 8-10 mins until nice golden edge and still a little gooey in the middle. Remember they continue to bake as they cool so you don't want to leave them in there longer then 10 mins.
- Let them cool on baking sheet for about 5 mins before transferring to cooling rack. At this point you can top them with extra chocolate chips if you like.
- Let them cool on rack for another 10-15 mins. ( if you can wait that long) before enjoying.
Notes