Whole Wheat Banana Cookies

These whole wheat banana cookies were a HUGE hit with my son!! Definitely will be a repeat recipe for us.

This recipe happened because I had 2 super ripe bananas I needed to use. I wanted to make a simple cookie recipe, with no added sugar. I tried them and thought…okay these are a fail, my son isn’t going to like them. And then he proceeded to eat the whole batch himself. SO, had to share 😂

BABY LED WEANING

This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the recipe. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.

For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!

ALLERGENS

This recipe has eggs, dairy, and wheat. DF butter can sub in.

If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.

STORAGE

I stored these on the counter for 3-4 days. If we had any leftovers, I would have frozen at that point, and kept in the freezer for 2-3 months.

To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!

To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen. Or serve fridge temp!

SUBSTITUTES & ADD INS

Typically, applesauce can sub in for bananas. According to google, “In baked goods, you can substitute 1/2 cup of applesauce for one banana. You shouldn’t use more than 1 cup of applesauce, or the mixture will be too wet.”

TOOLS USED/RECOMMENDED

Parchment paper – I buy precut online because I find dealing with a roll of parchment to be the most annoying thing and it’s just so much easier to have it cut for you! Comes in a variety of sizes.

Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)

More easy and delicious recipes for your little one found here!

Whole Wheat Banana Cookies

Toddler friendly cookie recipe with fiber and no added sugar!

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:13 minutes mins

Servings: 12

Ingredients

• 2 ripe bananas mashed
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup melted coconut oil or butter
• 1 large egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon optional
• Pinch of salt
• 1 tsp vanilla extract

Instructions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine the mashed bananas, melted coconut oil or butter, egg, rolled oats, baking soda, cinnamon (if using), vanilla, and salt. Mix until well combined.
• To the mixture add in your whole wheat flour, mixing until just combined.
• Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You can flatten slightly with a spoon or fork if you wan’t, but I left mine as it.
• Bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy!

I hope these are a surprise hit with your toddler! Please report back what they think 🙂

This post was all about my whole wheat banana cookies recipe.