Tasty Tuesday - Banana Chip Cookies

Another recipe from 101 Cookbooks, these are absolutely scrumptious, and dare I say, (relatively) healthy cookies!  We just made them for the first time and I'm definitely keeping this recipe.

Banana Chip Cookies
Consider using coconut oil instead of butter in this recipe. Coconut oil makes AWESOME chocolate chip cookies. This is by far my favorite chocolate chip cookie recipe. I substitute shredded coconut instead of banana chips or just leave them as plain chocolate chip cookies. The dough is to die for. Try to bake the cookies and not just eat all the dough like I'm tempted to do!

1 3/4 cups whole wheat pastry flour (can use regular AP flour)
1/2 cup (toasted) wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 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, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped

Preheat oven to 375 degrees, racks in middle/upper middle. 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, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not 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, they will come out dry and not as tasty. Cool on racks.