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!
If you don’t have so many helpers around to ensure they disappear quickly, feel free to freeze part of the batch. The should keep up to a week on the counter or 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.
- 3 bananas, the riper the better
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/4 cups whole wheat flour
- 2 cups rolled oats
- 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.
- Spread maple cream cheese frosting over them and enjoy!
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Amount Per Serving: Calories: 101Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 85mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.