This morning I noticed a couple of my bananas going south. I wanted to bake something other than the usual banana bread so I searched for a cookie recipe. I couldn’t find any with exactly what I wanted so I adapted one and it turned out great! These are seriously good cookies. I mean…like…dangerously good! They came out sort of cakey and chewy. There is plenty of good stuff in them with the oats, whole wheat flour, flax and bananas! For my picky 5 year old I left out walnuts in half of the batch.
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups oats (I used thick-cut organic oats)
- 1/4 cup flax meal or ground flax seeds
- 4 tbsp unsalted butter (1/2 stick), room temperature
- 1/2 cup sugar
- 1/2 cup unpacked brown sugar
- 1 large egg
- 2 mashed ripe bananas
- 1/2 tsp vanilla extract
- 3/4 cup semi sweet chocolate chips
- 3/4 cup chopped walnuts
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
In a medium bowl, whisk together flours, baking powder, baking soda and salt. Add the oats and flax and mix well.
In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
Add the egg, followed by the mashed banana and vanilla extract and beat well with a mixer.
Working by hand, stir in the flour/oat mixture until just combined and no streaks of flour remain; stir in the chopped walnuts and chocolate chips.
Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-14 minutes, or until cookies become light brown at the edges. (Mine took 14 min)
Don’t forget to rotate pans half way through for even baking.
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container so you don’t eat them all in one sitting!
Makes about 30 cookies.