I was tired of making banana bread but had some bananas that were passed their time, so I looked around online for some banana cookie inspiration. I tried a couple different small batches, slightly tweaking the first recipe I whipped up.

The first batch was yummy, but not quite what I wanted. The second batch had better flavor (I took out the coarse oat flour and reduced the sugar and butter).

Both batches were very banana-y! This can only be achieved by having a very, ummm, banana bread-like cookie, so it is a bit gooey. If you want the cookie texture, you lose the banana flavor and vice-verse.

But these are somewhat healthy treats (as far as cookies go) with only two tablespoons of butter, low in sugar, and made with whole wheat flour. Plus, there's fruit in it!

Yield: 16 cookies

Preheat oven to 350. Prepare baking sheet with silicon sheet or parchment paper.

3/4 cup all purpose flour
2/4 cup wheat flour
½ tsp baking soda
½ tsp baking powder (learn the difference between the two)
½ tsp salt
2 tbsp butter
1/3 cup sugar
1/3 cup brown
1 medium banana mashed well (about 1/3 cup)
1 egg
1tsp vanilla
2/3 cup Guittard white chocolate chips

In a separate bowl or large measuring cup mix together the flours, baking soda, baking powder and salt. On low-medium speed, cream the butter. Gradually add in both sugars. Mix in the egg and vanilla. Mix in the mashed banana. Gradually, on low speed or by hand, add in the flour mixture. Stir in white chocolate chips.

You may want to refrigerate the dough for about 45 minutes. Drop by spoonfuls into prepared baking sheet. Bake for 10-14 minutes, until the cookies look set and have just started to brown. Let sit for 5 minutes on baking sheet then transfer to a wire rack to finish cooling.

Cookies will be sticky, but oh so tasty. Try adding oats (quick cook or regular), if you want a heartier cookie. I plan to try a couple more batches with some tweaks (including adding oats!) and I will update the recipe then.

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