Is there much better than a warm slice of banana bread? These THM XO banana nut bread cookies taste just like a slice of banana bread fresh from the oven – and they are healthy! Refined sugar free and egg free, there’s no guilt with these!
With the cookie form (instead of a loaf of bread), it’s easy to bake just the amount of cookies you want – whether that’s a pan or multiple pans – and enjoy them fresh and warm without worrying about them going to waste.
So whether you are feeding a crowd, or just you, everyone can be satisfied.
Note that although I made these in a stand mixer, you could also make these cookies by hand, or with a hand mixer.
Love banana bread, but not sure you want it in cookie form? These banana nut muffins are also delicious, and more traditional.
Banana Nut Bread Cookies Notes:
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Although these cookies are good cold, they are even better warm. As such, I highly recommend you bake them prior to eating, and only bake the cookies you intend to eat fresh. The dough should be fine for about a week in the fridge.
The sweetener used in this recipe could be substituted for a Trim Healthy Mama sweetener such as gentle sweet, or even monk fruit sweetener. I used the small jar of Truvia – not the bag, which tends to have added fillers.
This recipe uses a low oven temperature, but you could try a higher temperature (like 350) for a shorter time (like 10 minutes or so). If you do, please let me know how they turn out!
Banana Nut Bread Cookies
Equipment
- stand mixer with paddle attachment
Ingredients
- 1 1/2 c Truvia sweetener
- 2 tsp blackstrap molasses
- 1 c butter softened
- 2 tsp vanilla extract
- 2 bananas mashed
- 1 2/3 c old fashioned oats finely ground
- 1 tsp baking soda
- 1/2 tsp salt
- 2 c old fashioned oats
- 1/2 c walnuts toasted
Instructions
- Preheat oven to 325°F.
- While the oven is preheating, put the walnuts in the oven to toast.
- Remove after about 5-10 minutes, when they are browned and smell nutty and toasted. Set aside.
- Cream the butter in the bowl of a stand mixer. Add the Truvia and molasses, and beat until smooth and well combined.
- Beat in the vanilla.
- Meanwhile, mash the bananas. Beat into the butter mixture.
- Add the finely ground oats, baking soda, salt, and whole old fashioned oats. Mix well.
- Stir in the toasted walnuts.
- With a medium-large cookie scoop, scoop the cookies onto a parchment lined cookie sheet.
- Flatten slightly with a fork, so that the cookies are level all across the top.
- Bake for 15-18 minutes, or until browned.
- Let sit on the cookie sheet to cool for about 5-10 minutes, then enjoy!
Notes
Did you try this recipe? Let me know how it turned out in the comments below!
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
[…] for a great crossover recipe to munch while breastfeeding with a Trim Healthy Mama mindset? These banana nut bread cookies are best warm but easy to make and have no special […]