Banana Chip Cookies

Amelie and I needed a break from packing today so we made these delicious (and slightly healthier than normal) cookies. My friend Chaiss brought them to Bible study probably 2 years ago and everyone loved them. I've been meaning to make them ever since. They are definitely worth a try! 

If you can't find whole wheat pastry flour, regular all-purpose white flour will work. If you can't find wheat germ, substitute an equal amount of flour. If all you have is whole wheat flour and plain, use 1/2 of each.  

1 3/4 cups whole wheat pastry flour
1/2 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.

In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time and stir in the vanilla. Add the reserved flour mix but do not mix too much. By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.

Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking or they will come out dry and not as tasty. Cool on racks.

Makes about 24 cookies