Once again, I found myself with a bunch of rotten bananas. Having already made a few different muffins as well as a few different breads with the blackened potassium bombs I should probably just buy less of, I figured I’d try something a little different…cookies! Believe it or not, there aren’t many banana nut cookie recipes out there. They’re either super healthy (I have no idea what “spelt” is, but it sure as shit doesn’t belong in a cookie), not too easy on the eyes, or made with some lame ingredient (one recipe actually called for a box of banana nut muffin mix).
The only recipe I did like called for banana pudding mix for the flavoring, but that wouldn’t solve my rotten fruit problem. So, like any good one-time college vegan would, I substituted banana for the eggs (allowing me to drop the pudding mix in the process). I’m usually not one to tinker too terribly much when it comes to recipes, but I’m glad I made this change. These little biddies turned out better than expected. They’re a wonderful balance of chewy, chocolaty, walnutty, and banana-y…and they’re not too shabby lookin’ either. Maybe it’s just the Fiestaware. Whatever, man.
INGREDIENTS (modified from Sneaks and Sweets)
- 2 + 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup sugar
- 3/4 cup dark brown sugar, packed
- 2 teaspoons vanilla
- 2 overly ripe bananas, mashed to shit
- 2 cups chocolate chips (chunks might work better, visually speaking)
- 1 cup walnuts, chopped
- Whisk together flour, baking soda, and salt. Set aside.
- Using a stand up mixer on medium, cream together butter and sugars.
- Add vanilla and mashed-to-shit bananas and mix until fully incorporated.
- Slowly add the flour mixture, mixing until just combined.
- Drop the speed of your stand mixer to low and add the chocolate chips (or chunks) and crushed walnuts until evenly distributed throughout batter.
- Cover and refrigerate dough for 1 – 2 hours.
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll 1 + 1/2″ balls of dough and arrange 12 of them about 2″ apart on your baking sheet. Give ’em a smoosh.
- Bake for 12 – 14 minutes, rotating halfway through.
- Remove from oven and let sit for on baking sheet for 5 minutes before transferring to a wire rack to completely cool. They’ll look “puffed up” initially. Don’t worry, they’ll settle. Also, even when they’re fully cooled, they’re still going to be soft…like you were in high school.
- Store in a air tight container under the pretense you’re not going eat these by yourself as you watch reruns of Smallville on Hulu.
- Somebody saaaaaaave meeeeeeee!