Whole Grain Banana Bread Cookies

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These easy to make whole grain banana bread cookies are loaded with whole grains but they are still soft and delicious. They are good on their own, but even better topped with maple cream cheese frosting!

These tasty cookies are like having a two bite loaf of banana bread. They have all the flavor you want, super soft centers and they are much healthier than most cookies.

You could very easily justify making them as a breakfast cookie or whip some up as a tasty dessert. No matter what time of day you enjoy them, they are sure to be a treat.

I love cookies and I love banana bread.  So, with my most recent batch of overly ripe bananas, I just knew I had to merge the two.

Have you  noticed I seem to have a lot of overripe bananas?  I might just do that on purpose!

These cookies turned out soft and moist like banana bread, but in an easy to grab and go cookie form.

Plus they are filled with fruit, whole wheat flour and oatmeal.  So they are practically a super food.

Of course a healthy dose of maple cream cheese frosting never hurt a thing. If that thing happens to be a cookie, it only helps!

I took most of these to a hog roast, but kept a small plate of them at home.  To my surprise my husband ate more than half of the ones we kept.

He is never the one eating more of his fair share of the sweets around here.  So I will take that as a compliment even if it meant fewer cookies for me!

Little Dude was no different. He asked if he and a friend could try one.

A few minutes later, we noticed him sneaking more off the counter. He is usually really good about asking, so he must have been entranced!

Storing Banana Cookies

Cooled cookies can be kept on the counter in an airtight container for 3-5 days.

If you don’t have so many helpers around to ensure they disappear quickly, feel free to freeze part of the batch. They will keep for three months in the freezer.

The above storage times would be recommended without frosting. 

If you plan to use the frosting and keep the cookies for an extended period of time, I would chill the frosting separately. Then frost the cookies when ready to enjoy them.

More Banana Recipes

If you like these, you’ll love my whole wheat banana bread recipe. Or check out the chunky monkey energy balls of you’d like a no bake way to use extra bananas.

Sourdough banana muffins are another healthier option. Or whip up some banana bread baked oatmeal for breakfast.

Whole Grain Banana Bread Cookies

Carlee

These easy to make cookies are loaded with whole grains but they are still soft and delicious. They are good on their own, but even better topped with maple cream cheese frosting!

4.84 from 6 ratings

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 30 Cookies

Calories 101 kcal

Equipment

• OXO Good Grips Large Cookie Scoop
• KitchenAid  5-Qt. Stand Mixer 

Ingredients

  

1x2x3x

• 3 bananas the riper the better
• ½ cup butter softened
• 1 cup brown sugar
• 1 egg
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1¼ cups whole wheat flour
• 2 cups rolled oats
• maple cream cheese frosting optional

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Instructions

 

• Preheat oven to 400° F
• Cream together butter and brown sugar until it’s light and fluffy. Add bananas and beat until smooth. Add egg and mix until fully incorporated.
• Stir together baking soda, salt, nutmeg, cinnamon, flour and oatmeal. Mix into butter mixture.
• Drop onto baking sheets using a medium cookies scoop (about 2 tablespoons each). Bake for 8-10 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• If desired, spread maple cream cheese frosting over them and enjoy!

Nutrition

Serving: 1ServingCalories: 101kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 14mgSodium: 85mgFiber: 1gSugar: 7g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!