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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!

banana oatmeal cookies with maple cream cheese glaze

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.

mixer bowl of whole grain banana bread cookie dough.

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.

scoops of banana bread cookie dough on cookie sheet ready to bake.

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!

banana bread cookies fresh from the oven.

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!

pink platter of frosted banana bread cookies with maple cream cheese frosting.

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.

Hand holding healthy banana bread cookie with bite taken out of it showing soft interior.

More Banana Recipes

Chunky monkey energy balls are another great way to use ripe bananas, and they are no bake.

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

banana oatmeal cookies with maple cream cheese glaze

Whole Grain Banana Bread Cookies

Servings: 30 Cookies
Author: 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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 

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

Instructions
 

  • Preheat oven to 400° F
  • Cream together butter and brown sugar until it's light and fluffy.
    ½ cup butter, 1 cup light brown sugar
  • Add bananas and beat until smooth. Mix in egg until fully incorporated.
    3 bananas, 1 egg
  • Stir together baking soda, salt, nutmeg, cinnamon, flour and oatmeal. Mix into butter mixture.
    ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon grated nutmeg, ½ teaspoon ground cinnamon, 1¼ cups white whole wheat flour, 2 cups rolled oats
  • 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

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




Unknown

Sunday 25th of October 2015

These look so good, I have 3 overripe bananas in my fridge right now, so I think I may give these a try soon! Thanks for sharing at What'd You Do This Weekend?!

Carlee

Sunday 25th of October 2015

I hope you love them!

Unknown

Thursday 22nd of October 2015

I love any kind of cookie with oats and wholewheat! These sound amazing! Thank you for sharing this with us at #SaucySaturdays!

Carlee

Thursday 22nd of October 2015

Me too! I think the extra chew and nuttiness is perfect for cookies!

Jess

Tuesday 20th of October 2015

YUM! These sound amazing! I pinned them! :)

Thanks for joining Cooking and Crafting with J & J!

Patti Estep @ Hearth and Vine

Tuesday 20th of October 2015

Wow, what a great idea. They look a little like my favorite cookie, the thumbprint. Great job making such a healthy treat.

Carlee

Tuesday 20th of October 2015

It is fun to have a treat that you don't have to feel too guilty over!

Unknown

Tuesday 20th of October 2015

Soooo this is brilliant! I love the mix you came up with. I'm such a sucker for anything banana bread and anything with cookies, and I mean, if these have fruit in them, they're obviously healthy so I can eat as many as I want, right, right? ;)

Carlee

Tuesday 20th of October 2015

Definitely! I won't tell you how many I had ;-)