Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup packed light brown sugar
- 1/3 cup chopped walnuts (toasted optional)
- 1/3 cup mashed ripe banana (about 1 medium banana)
- 1 large egg yolk
- 1/2 cup unsalted butter, softened
- 1/2 tsp baking soda
- 3/4 cup dark chocolate chips
- 1/2 tsp pure vanilla extract
- 1 tsp cinnamon powder
Instructions
- In a large bowl, combine cooled melted butter with brown sugar until well blended.
- Add mashed banana, mix thoroughly.
- Add egg yolk and vanilla extract, mixing to a smooth mixture.
- Stir in salt, baking soda, and cinnamon. Gradually fold in flour until fully combined.
- Gently fold in chocolate chips and walnuts. Cover and refrigerate dough for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use 1.5 oz cookie scoop to portion dough, spacing 2 inches apart. Press extra chocolate chips on top if desired.
- Bake 10–12 minutes until edges are golden and centers are slightly soft. Cool 2 minutes on sheet, then transfer to wire rack.
Notes
- Use really ripe bananas for best flavor.
- Do not overmix once flour is added to avoid tough cookies.
- Chill dough at least 1 hour to prevent cookies from spreading too much.
- Store in airtight container up to 5 days or freeze up to 3 months.
- Prep Time: 20-30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 55
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg