Chocolate Chunk Banana Bread Cookies

I love recipes that make me feel like I can get away with eating something sweet first thing in the morning. These banana bread cookies do the trick! Combining my own love for banana bread and the addition of chocolate chunks, these cookies are soft and cake like, much like the bread. They are perfect for enjoying with a cup of coffee in the morning, as a afternoon snack or the perfect dessert. They are a great excuse to eat a cookie any time of day. And with oatmeal and bananas, I feel just a little less guilty indulging in them!

White Lily was kind enough to send me some of their flour to test out and I found this recipe while looking over the recipes on their site. (Watch for a fun giveaway to come soon, courtesy of White Lily flour!)

Ingredients

yield: 4-6 dozen, depending upon size.

2 1/2 cups White Lily® All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup mashed ripe banana (about 2-3)
2 large eggs
1 teaspoon vanilla extract
2 cups quick or old-fashioned rolled oats
1 cup chopped walnuts or pecans (optional)
2 cups semi-sweet chocolate chunks

Directions

Preheat oven to 375° degrees F.

In medium bowl stir together flour, baking powder, baking soda and salt.

In large bowl beat butter until light and fluffy. Slowly add brown sugar and then beat additional 2 minutes. Beat in banana, eggs and vanilla, just until combined.

Stir in flour mixture.

Stir in oats, nuts (if desired-I excluded them) and chocolate chunks.

Drop by heaping teaspoonfuls onto ungreased baking sheet. (I like to line my baking sheet with parchment paper or silicone baking mats.)

Bake 8 to 10 minutes or until lightly browned. Cool for one minute before moving to wire rack to cool completely.

I made my cookies a bit larger than recommended so I got almost 4 dozen cookies instead of the 6 dozen the recipe said.

If you love a flavorful and super soft cookie, you will love these! My family certainly does and my husband has already declared these cookies “evil” as he ate three in a row when he got home from work.

Disclosure: This recipe is courtesy of White Lily. I received a promotional item from White Lily flour, however all thoughts remain my own.

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Comments

  1. Amy says

    I made them today, since I had bananas sitting around. I think they are really good, but the test will be the boyfriend when he gets home from work. Heres hoping he likes them as well. Thanks for the great recipe :)

  2. Kristi says

    These turned out great and might be my new alternative to banana bread :) no cutting and crumbs! I added some chunky raw turbinado sugar to the top before baking and it added a nice sugary crunch. Love it!

  3. says

    Love this recipe. Family is addicted. Kids, cousins, hubby and Grandma all request this cookie. It was a change at first, but soon it hits you. I like them the next day as the banana taste intensifies a little. Rest of the family wants them as soon as out of the oven!

    • says

      I’m so happy to hear that you are in love with them too! I adore cookies which are soft and fluffy like this and the banana and chocolate combo is a favorite of mine. Thanks for taking the time to comment on hope to see you around here again soon! :)

  4. Amanda says

    I added half a cup of peanut butter chips along with 1/2 cup chocolate chips! It was scrumptious!

  5. says

    i just made these 😀 they are yummy and i dont feel bad for eating a few of them because they are pretty much banana bread in cookie form. the chocolate is a sweet bonus. im sure these bad boys wont last very long. i made extra dough too 😀

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