Whole Grain Banana Chocolate Chip Cookies

by Maria on August 16, 2013


If you like the healthy chocolate chip cookies and you like banana bread, then you will love these. Made with white whole wheat flour, oats, bananas, and good quality chocolate, they are unbelievably moist and sweet, while still being quite nutritious.

I think white whole wheat flour is one of the best ingredients out there for making everything from pancakes to muffins taste delicious and tender, while still being whole wheat. I usually still use at least some all-purpose flour when making cakes and cookies, but decided to give this recipe a try with just the white whole wheat. Good thing, because they turned out so moist and delicate that you would never have guessed they were 100% whole grain. The other whole grain ingredient being oats of course, and what is not to love about oats—they’ve got fiber, texture, and taste.  

This recipe is nut-free, making it a perfect addition to lunch boxes and play dates. But if nuts are not a concern, they would probably taste delicious with chopped walnuts or pecans mixed in. And while the recipe calls for butter, you could make it dairy-free by substituting a dairy-free butter spread.

This recipe is adapted from a Two Peas and Their Pod recipe. The Two Peas and Their Pod website and blog is filled with good recipes and definitely worth checking out.

1 ¼ cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large banana, mashed
2 cups old fashioned oats
1 cup bittersweet chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, combine flour, baking soda, and salt.
  3. In a large bowl, with mixer attachment if you have it, combine butter and sugar, and mix until smooth. Add vanilla and egg and mix some more. Then add banana and mix until smooth.
  4. Slowly add flour mixture to the butter-sugar mixture and mix until just combined. Stir in oats and chocolate chips.
  5. Using two spoons, scoop out heaping tablespoon-sized dough balls onto baking sheets lined with parchment or silicone baking mats.
  6. Bake for 15-17 minutes or until golden. Using a spatula, transfer the cookies to a wire rack and let cool.

 Makes 24-36 cookies



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