Chewy Banana, Blueberry and Walnut Cookies Recipe

These Banana Blueberry Walnut Cookies combine ripe banana sweetness, juicy fresh blueberries, and crunchy walnuts into a soft, chewy cookie that works equally well as a snack, breakfast treat, or dessert. The recipe uses wholesome ingredients like rolled oats and mashed bananas for natural flavor, plus a touch of cinnamon to round out the profile. Ideal for bakers of all levels, the cookies are straightforward to prepare and very forgiving. Enjoy warm from the oven with coffee or chilled milk, or pack them for a portable, satisfying bite.

Ingredients

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large ripe bananas, mashed
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup rolled oats

Mix-Ins:

• 1 cup fresh blueberries
• 1/2 cup chopped walnuts

Optional Substitutions:

• Substitute coconut oil for butter for a dairy-free version (results will be slightly different).
• Use gluten-free all-purpose flour if you need a gluten-free cookie.
• Swap walnuts for pecans or omit nuts entirely for a nut-free cookie.

Instructions

Step 1: Prepare

• Preheat the oven to 350°F (175°C).
• Line baking sheets with parchment paper or a silicone mat.

Step 2: Cream the Wet Ingredients

• In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy.
• Add the mashed bananas, egg, and vanilla extract; mix until smooth and evenly combined.

Step 3: Mix the Dry Ingredients

• In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
• Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.

Step 4: Fold in Mix-Ins

• Fold in the rolled oats, fresh blueberries, and chopped walnuts. Be gentle when folding so the blueberries stay intact as much as possible.

Step 5: Shape and Bake

• Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 12–15 minutes, or until the edges are golden and the centers are set but still soft.

Step 6: Cool

• Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

• Choose ripe bananas: The riper (spotted) the bananas, the more natural sweetness and banana flavor the cookies will have.
• Chill if needed: If the dough is very soft, refrigerate for 15–20 minutes to make scooping easier and limit spreading during baking.
• Handle berries gently: Fold blueberries in carefully to avoid crushing them and turning the dough blue.
• Parchment paper helps: It prevents sticking and promotes even browning.