Banana Walnut Cookies :: Thursday in the Thrift Kitchen

I posted this awhile back on Thrift Kitchen, then used the recipe in an issue of Craft Leftovers Monthly, and will now share it with you today – totally making some tomorrow. I had planned of sharing an “amazing recipe” for a Bean stew, but it came out only “good” as in, I can eat it and enjoy but am not amazed. Maybe it’s just because I wanted rice with it and only had crackers. Maybe I’ll get some rice at the store tomorrow and see how I like it then. I thought I had beans other than the ones I did. It is definitely down to the wire on getting to the grocery store. I had dinner though, and it was healthy, and I didn’t end up going out to eat because I was lazy – I was lazy, but I made dinner anyway because I wanted to stay true to my Thursdays being in the Thrift Kitchen. Maybe it just needs a little cilantro. Enough of that, on to cookies!

Just a few of my favorite things went into these cookies. I just dug around in the freezer and cupboards and whipped these up last Thursday night {so like a few months ago since I posted this on May 23rd, ha!}. They started out as cookies, but I really feel like they came out more like scones – delicious either way. I have to admit I’ve been eating them for an afternoon snack, breakfast, and dessert. What a useful treat to have around the house, right? Haha.
Wonder Blend Scookies – oh dear, did I just type that? I’m leaving it.

Ingredients:
1 banana
1 stick softened butter (8 T)
2 t vanilla extract
1/2 t. salt
1/2 t. baking soda
1/4 t. baking powder
1 cup sugar
2 large eggs
1 cup whole wheat flour
1 1/4 cup white all purpose flour
1 cup chopped walnut
1 cup dark chocolate chips

Directions:

Pre-heat oven to 375 degrees Fahrenheit.

Mash up bananas and blend with softened butter – add sugar and mix together.

Add remaining ingredients except for walnuts and chocolate chips. Once thoroughly mixed, stir in chocolate chips and walnuts.

Place drops of batter onto cookie sheets – about 1 1/2 – 2 T per drop.

Bake at 375 for 12 – 15 minutes.

Makes: 18 – 24

And then there was one. I actually had to make sure we didn’t eat the last one so I could take a picture of it. I chomped through this last one while I was finishing up this post :) Delicious!

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