Description
These easy and healthy strawberry cookies are made with just four wholesome ingredients including rolled oats, mashed bananas, fresh strawberries, and almond butter. Naturally sweetened and gluten-free, they make a perfect quick snack or breakfast treat that is both nutritious and delicious. Baked to golden perfection, these soft cookies provide a delightful combination of fruit and nuts in every bite.
Ingredients
Dry Ingredients
- 2 cups rolled oats (gluten free, if needed)
Wet Ingredients
- 2 large bananas (mashed)
- 1/2 cup almond butter (can substitute any nut or seed butter of choice)
Fruit
- 1/4 cup strawberries (chopped)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper or use a Silpat cookie sheet to prevent sticking.
- Mix ingredients: In a large mixing bowl, combine the rolled oats, mashed bananas, and almond butter. Stir thoroughly until the mixture is well combined. Gently fold in the chopped strawberries to distribute evenly without breaking them too much.
- Shape cookies: Scoop out 12 small portions of the dough and roll each into a ball. Place them spaced evenly on the prepared baking sheet. Press each ball down gently to form a cookie shape.
- Bake: Bake the cookies in the preheated oven for about 12 minutes or until the edges turn golden brown. Once baked, remove from the oven and let the cookies cool completely on the tray before serving.
Notes
- Use gluten-free oats if you require a gluten-free recipe.
- You can substitute almond butter with peanut butter, cashew butter, or sunflower seed butter depending on your preference or allergies.
- Feel free to add other mix-ins like chopped nuts, seeds, or dried fruit for texture and flavor variations.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- To make the cookies vegan, ensure your almond butter contains no added honey or dairy ingredients.
