Season of the Cookie: Banana Walnut Chocolate Chunk

I’ve said it before, and I’ll say it again… want some job security?  Flood your workplace with homemade cookies.

Most of my co-workers are familiar with my website and the Tv Food and Drink photo album on my Facebook profile. They can generally be assured that if they see pics of a new dessert pop up at either spot, it’s most likely going to end up in the production control room the next day where everyone can come by and partake… except for Josh, that is.

Poor Josh, our show’s lighting technician is lactose intolerant.  He never gets to enjoy the desserts I bring in to work.  He can’t even eat my guacamole because I put sour cream in it.  So, as others around him feasted on these banana walnut chocolate chunk cookies, poor little Josh had to make do with the turkey sandwich and ziploc bag of Wheat Thins he brought from home.

I’ve asked Josh about his actual degree of intolerence, and in describing the physical reaction he would experience even eating just half of one of these cookies, the word “explosive” was employed.  I’ll leave it at that.

Because I am a fan of Josh, his contribution to our show, and even the dumb jokes that he thinks never get tired (“Poker?  I don’t even know her!), this weekend I’m going to take the time to pick up some Earth Balance Vegan Buttery Sticks , a dairy-free butter alternative completely free of hydrogenated fats, trans fatty acids, gluten-free and 100% vegan.  That way, as Season of the Cookie progresses, Josh will not be made to feel left out like the last kid in grade school picked for the dodgeball team (“You take the asthmatic, we’ll take Josh”).


Banana Walnut Chocolate Chunk Cookies from MarthaStewart
Makes about 3 dozen

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) 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 (about 1 large)
  • 1 cup old-fashioned rolled oats
  • 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
  • 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana.

Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Cookies can be stored in airtight containers up to 2 days.

Earth Balance Vegan Buttery Sticks are available nationwide.

Another dairy-free butter alternative: Shedd’s Willow Run Soybean Margarine

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