Ingredients:

  • 1 cup overripe bananas, mashed (approx. 2 large bananas)
  • 0.5 cup Coconut sugar
  • 0.25 cup Avocado oil
  • 1 large egg, room temperature
  • 1 tsp Pure Vanilla Bean paste
  • 2 cups White Whole Wheat flour
  • 1 tsp Baking soda
  • 0.5 tsp Baking powder
  • 1.5 tsp Ground cinnamon
  • 0.25 tsp Freshly grated nutmeg
  • 0.5 tsp Fine sea salt
  • 0.5 cup Dark chocolate chips (60% cacao or higher)
  • 0.25 cup Toasted chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, mash 1 cup of overripe bananas with a fork until no large chunks remain.
  3. Whisk in 0.5 cup coconut sugar, 0.25 cup avocado oil, 1 large egg, and 1 tsp vanilla bean paste until the mixture looks glossy and smooth.
  4. In a separate bowl, whisk together 2 cups white whole wheat flour, 1 tsp baking soda, 0.5 tsp baking powder, 1.5 tsp cinnamon, 0.25 tsp nutmeg, and 0.5 tsp salt.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Stop as soon as the last streak of flour disappears to avoid a tough cookie.
  6. Add 0.5 cup dark chocolate chips and 0.25 cup toasted walnuts, folding just 2-3 times to distribute.
  7. Use a tablespoon or cookie scoop to drop rounded mounds of dough onto the sheets, spaced 2 inches apart.
  8. Bake for 10 minutes until the edges are set and the tops look slightly matte.
  9. Let the cookies sit on the hot pan for 5 minutes. They will continue to firm up during this time.
  10. Move them to a wire rack to cool completely until the chocolate chips have set.