Walnut Banana Cookies
Perfect with milk, these mouth-watering cookies offer a flavorful combination of banana and crunchy walnuts. Recipe by Chef Emily Luchetti.
3/4 cup quick-cooking (1 minute) oats
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 large banana
1 1/4 cups California walnuts, toasted and chopped
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the oats, flour, salt, baking powder; set aside.
- With an electric mixer, beat the butter and sugars together until smooth. Beat in the egg and vanilla extract.
- Finely chop the banana (there will be about 3/4 cup) and stir it into the sugar mixture.
- Stir in the oat/flour mixture and walnuts.
- Spoon the dough about 1 1/2-inches apart on parchment lined cookie sheets.
- Bake until light brown, about 15 minutes, turning cookie sheets halfway between baking to ensure even browning.
Makes 30 cookies.
Tip: For flatter cookies (as they appear in the photograph), you may need to press the spooned cookie dough slightly with the flat bottom of a lightly greased glass.
Nutritional Information Per Serving (1/30 of recipe): Calories: 140; Total Fat: 8 g; Saturated Fat: 3.5 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 2.5 g; Trans Fat: 0 g; Cholesterol: 18 mg; Sodium: 67 mg; Total Carbohydrate: 15 g; Dietary Fiber: 1 g; Protein: 2 g.
Recipe and photograph provided courtesy of California Walnuts.