Banana, Nut & Chocolate Chip Cookies
Chewy banana, nut, and chocolate chip cookies with warm spices, perfect for satisfying sweet cravings with a hint of banana flavor and crunchy nuts.
Ingredients
Instructions
- Cream shortening and sugar together until well blended.
- Add the egg and beat until smooth.
- Mix in mashed bananas and chopped nuts.
- Stir in rolled oats and chocolate chips.
- Sift together flour, salt, baking soda, nutmeg, and cinnamon.
- Gradually add the sifted dry ingredients to the wet mixture, mixing well.
- Drop teaspoonfuls of dough onto an ungreased cookie sheet, spacing them about 1 inch apart.
- Bake in a 400°F oven for 10-12 minutes or until golden brown.
Tips & Substitutions
For a healthier twist, consider substituting half of the shortening with unsweetened applesauce. You can also use almond or peanut butter instead of shortening for added flavor. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds. Ensure the bananas are overripe for the best sweetness and flavor. Remember to check for doneness around the 10-minute mark to avoid overbaking.
Serving Suggestions
These cookies are delightful on their own but pair beautifully with a glass of cold milk or a warm cup of coffee. For a fun twist, serve them with a scoop of vanilla ice cream for an indulgent dessert. They also complement breakfast alongside yogurt and fresh fruit. For more delicious cookie ideas, check out Andrew's Fudgies or browse more American recipes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To reheat, simply microwave for about 10-15 seconds or warm in a preheated oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Banana, Nut & Chocolate Chip Cookies contains roughly 281 calories, with 3g protein, 33g carbohydrates, and 16g fat. It is a good source of dietary fiber (16% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so consider using a mix of both flours for a lighter cookie while still adding some whole grain goodness.
How can I make these cookies vegan?
To make these cookies vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use a plant-based shortening or coconut oil in place of traditional shortening, and ensure the chocolate chips are dairy-free.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape. Alternatively, you can sprinkle a bit of flour on your hands when forming the dough into balls before placing them on the cookie sheet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).