Have you ever tried to make banana cookies? Those wonderful, ripe bananas with their sweet, majestical flavor unfortunately usually turn a cookie into something that is more reminiscent of banana bread than a cookie. It’s tough to create a banana cookie recipe that is a good, solid cookie. These Banana Walnut Chocolate Chip Cookies are not cakey. They are a medium-to-firm cookie, thank goodness!

These banana cookies have added oats, toasted walnuts and chocolate chips. And they have just the right amount of ripe banana added in. The recipe is a creation from Martha Stewart several years ago- and I’ve baked them many times!

How to toast walnuts:

Don’t skip on toasting the walnuts! You’ll get a much better flavor. To toast walnuts, spread on a baking sheet and toast briefly (3 to 5 min) in a 375 degree oven. Watch closely because they’ll turn into burnt walnuts pretty quickly.

You’ll just place rounds of dough onto a baking sheet lined with a silpat mat (or parchment paper).

And they’ll bake up just like regular chocolate chip cookies. This recipe makes about 3 dozen Banana Walnut Chocolate Chip Cookies.

As far as the flavor, they’re definitely a chocolate chip cookie with a hint of banana in them… not overwhelmingly banana.  They freeze well too. I like to stick them in individual zip bags and throw them in the freezer for school lunches.  Alternately, just put them all in a large zip baggie or well-sealed container to freeze. At room temperature, they’ll last for a few days. 

Taste testers in my house gave these cookies a huge thumbs up. The next time you have a couple of bananas going south on your countertop, mash ’em up and make some Banana Walnut Chocolate Chip Cookies with them instead of the ubiquitous banana bread. Leave out the walnuts if you’re not a nut family. Enjoy!

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