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Chunky Monkey Banana Cookies

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Delicious cookies blending ripe bananas, rich chocolate, and crunchy walnuts. Perfect for family gatherings or cozy evenings.

Ingredients

Scale
  • 2 cups flour
  • 3 cups old fashioned rolled oats
  • 1 ½ teaspoons cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • pinch of nutmeg
  • 1 cup salted butter (softened)
  • ¾ cup packed brown sugar
  • ½ cup sugar
  • 3 medium bananas (mashed, about 1 cup)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups semi-sweet chocolate chunks
  • ½ cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®.
  3. Whisk together flour, oats, cinnamon, baking soda, salt, and nutmeg in a medium bowl. Set aside.
  4. Cream together butter and sugars in a large bowl for 2-3 minutes until light and fluffy.
  5. Add mashed bananas, vanilla, and eggs to the creamed mixture and mix until completely combined.
  6. Incorporate the dry ingredients into the wet ingredients and mix until fully combined.
  7. Stir in chocolate chunks and walnuts until evenly distributed throughout the dough.
  8. Scoop dollops of cookie dough onto the prepared baking sheet, ensuring to use the gridlines to space the cookies at least 2 inches apart.
  9. Bake for 10-12 minutes until the edges are browned.
  10. Allow to cool on the baking sheet for 3-4 minutes before transferring to a cooling rack to cool completely.

Equipment

Notes

Store in an airtight container for up to 3 days, or in the fridge for up to 1 week. For people managing blood sugar levels, consider using sugar alternatives.

Nutrition

Find it online: https://www.glutenfreez.com/banana-cookies/