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.