- flour - 1 cup
- whole-grain flour - 1/2 cup
- large salt - 1 teaspoon
- baking powder - 1/2 teaspoons
- Softened unsalted butter - 3/4 Cups
- sugar - 1/2 cup
- light brown sugar - 1/2 cup
- big egg - 1 piece
- extract of vanilla - 11/2 Teaspoons
- mashed ripe banana - 1/2 cup
- Herculean flakes - 1 cup
- chocolate, chopped into pieces - 230 Grams
- large-chopped walnuts - 1/2 cup
Preheat the oven to 180 degrees. Mix together the flour, salt and baking powder in a small bowl, set aside. Beat butter with sugar mixer at medium speed. Reduce speed and add egg and vanilla. Mix the mixture well. Add the banana puree. Add the mixture to the flour together with oat flakes, pieces of chocolate and walnuts. Line the baking sheet with baking paper. Spoon the dough onto the paper. Each cookie should be about 5 cm apart. Bake the cookies until golden brown and just set from 12 to 15 minutes. Allow to cool for 5 minutes. Cookies can be stored in tightly closed containers for up to 2 days.
Servings: 15