Monday, May 28, 2012

Banana chocolate chip cookies

So if a cookie has bananas, wheat flour, wheat germ, and walnuts can I say I'm eating a well balanced diet?  Sigh... I didn't think so.  While my diet has been slightly altered over the past few months, I still have had to make cookies for the Walden House patients and staff.  These cookies are quite yummy and I added in a few other items to up the nutritional value.  I kept a few of the cookies on hand for my grand sweetie and wanted to feel semi guilt free for letting her eat cookies :-)  The texture is soft, but still very much cookie.  Give them a try, I know you'll like them!

Banana-Walnut Chocolate Chunk Cookies
adapted from Martha Stewart

1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana
1 cup old fashioned rolled oats
1 tablespoon crushed flax seed
1 tablespoon wheat germ
8 ounces semisweet chocolate, coarsely chopped in 1/4-inch chunks
1/2 cup coarsely chopped walnuts, toasted

Preheat oven to 375 degrees F.  In a large bowl, cream together butter and sugars until light and fluffy.  Add egg and vanilla; mix well.  Blend in banana.
Combine the flours, salt, soda in a separate bowl and whisk together to combine.  Slowly add the dry mixture to the banana mixture and blend just to combine.  By hand, stir in oats, flax seed, wheat germ , chopped chocolate and walnuts.  
Drop dough by  tablespoons onto baking sheets line with parchmant paper or a silpat, two inches apart.
Bake until just golden brown, about 12 minutes.  Remove from oven and let cool five minutes on baking sheets before transferring to a a cooling rack.
Yields about 3 dozen cookies

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