If you’re craving a snack that’s both wholesome and bursting with fruity flavor, you’ve got to try this Strawberry Banana Oat Cookies Recipe. These cookies are naturally sweetened, delightfully soft, and packed with good-for-you ingredients that make snacking guilt-free and delicious.
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Why You'll Love This Recipe
I honestly can’t get enough of these cookies — they’re my go-to when I want something quick, healthy, and satisfying without a lot of fuss. Plus, they’re super customizable, so you can tweak them to fit what you have on hand or your dietary needs.
- All-natural sweetness: No refined sugar here — the bananas and strawberries do all the sweet work!
- Gluten-free and vegan: Perfect for just about everyone’s dietary preferences or restrictions.
- Loaded with fiber and protein: Thanks to rolled oats and almond butter, these cookies keep you energized.
- Quick and easy: From mixing to baking, you’ll have tasty cookies in just 17 minutes total.
Ingredients & Why They Work
Before you start, grab the freshest bananas and strawberries you can find — ripe bananas give natural sweetness and a tender texture, while fresh strawberries add that lovely pop of flavor and a subtle tartness. Using gluten-free rolled oats keeps things allergy-friendly without sacrificing the hearty chew.
- Rolled oats: The base of these cookies, giving them texture and fiber — make sure to choose gluten-free if that’s a concern for you.
- Bananas: Mashed perfectly to sweeten the dough naturally and keep your cookies moist.
- Strawberries: Chopped small to distribute fruity bursts without turning mushy.
- Almond butter: Adds richness and healthy fats; you can easily substitute for any other nut or seed butter you prefer.
- Chocolate chips (optional): For a little indulgence, toss some in — but these cookies are great even without them.
Make It Your Way
One of the best things about this Strawberry Banana Oat Cookies Recipe is how easy it is to customize. Whether you want to sneak in more nutrients, cater to dietary needs, or simply switch up the flavors, making it your own adds a special touch to every batch.
- Variation: I love swapping almond butter for peanut butter when I want a richer, slightly saltier flavor—perfect for peanut butter fans! It keeps the recipe vegan and gluten-free, while bringing a new twist to the taste.
- Seasonal Tip: Try adding fresh blueberries or raspberries instead of strawberries to celebrate different seasons. Berries add lovely bursts of tartness and a pop of color.
- Chocolate Chip Optional: If you want to keep these cookies extra wholesome, leave out the chocolate chips. But, if you’re feeling indulgent, sprinkle them in just like I do for a melty, sweet surprise.
- Nut-Free: For a nut-free option, use sunflower seed butter instead of almond butter. The texture and creaminess stay wonderful, making this recipe allergy-friendly.
Step-by-Step: How I Make Strawberry Banana Oat Cookies Recipe
Step 1: Preheat and Prepare Your Baking Surface
First things first—preheat your oven to 180C/350F. This ensures a perfectly even bake. Line a large baking tray with parchment paper or use a Silpat mat to prevent sticking. It’s a small step that makes clean-up effortless and helps your cookies keep their perfect shape.
Step 2: Mix the Base Ingredients
In a large bowl, combine the 2 cups of rolled oats, mashed bananas, and ½ cup almond butter. Stir everything together until the mixture is fully blended with no large clumps. You’ll notice the oats absorb some moisture, creating a thick, sticky dough that's easy to shape. It’s important to mix well so each cookie has that wonderful chewy texture.
Step 3: Gently Add Strawberries and Chocolate Chips
Carefully fold in your chopped strawberries (¼ cup) and optional ¼ cup chocolate chips. The key is to mix gently to avoid mashing the strawberries too much—they should still be visible in little bursts of brightness throughout the dough.
Step 4: Shape Your Cookies
Form 12 small balls of dough. Place each ball onto your lined baking sheet, then gently press down to flatten them into a cookie shape. I like to keep them uniform in size so they bake evenly. This step is fun because the dough has a lovely natural stickiness, making it easy to work with.
Step 5: Bake and Cool
Bake your cookies for exactly 12 minutes, or until the edges turn a beautiful golden color. The cookies will be soft when hot but firm up as they cool. Let them cool completely on the tray before trying to move them—this helps keep them intact and perfect for snacking.
Top Tip
Making the perfect Strawberry Banana Oat Cookies can be a breeze with a few insider tips. These little touches ensure your cookies turn out soft, flavorful, and just the right balance of chewy and crunchy every time!
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Overripe bananas add natural sweetness and moisture, eliminating the need for extra sugar.
- Gentle Folding: When adding the chopped strawberries and optional chocolate chips, fold them in gently to avoid breaking down the strawberries too much, keeping little bursts of fruity flavor intact.
- Press, Don’t Flatten Too Much: Press each cookie dough ball just enough to shape it but don’t over-flatten—this helps maintain a slight crunch on the edges while keeping the centers soft and chewy.
- Don’t Skip Cooling: Let the cookies cool completely on the baking tray before moving them. They firm up as they cool and hold together much better, preventing crumbling.
How to Serve Strawberry Banana Oat Cookies Recipe
Garnishes
Try a light dusting of powdered sugar or a drizzle of dairy-free white chocolate over the cookies for a pretty finish. Fresh strawberry slices or a sprinkle of chopped nuts make excellent accompaniments to enhance presentation and texture.
Side Dishes
These cookies shine as a wholesome snack on their own but also pair wonderfully with a creamy dairy-free yogurt, a warm cup of herbal tea, or a chilled glass of almond milk for a nourishing mini treat or breakfast on the go.
Make Ahead and Storage
Storing Leftovers
Because these cookies are eggless and quite moist, they’re best stored in the refrigerator. Keep them in a sealed container to maintain freshness, and they’ll stay delicious for up to 1 week.
Freezing
To enjoy these cookies later, place leftovers in a ziplock bag and freeze for up to 6 months. This way, you can have your Strawberry Banana Oat Cookies ready anytime you crave a healthy treat.
Reheating
When ready to eat frozen cookies, simply thaw them at room temperature or warm in a preheated oven at 160C/320F for about 5 minutes to revive their soft yet slightly crunchy texture.
Frequently Asked Questions:
Absolutely! You can use peanut butter, sunflower seed butter, or any nut/seed butter you prefer. Just keep in mind that this may slightly change the flavor profile of the cookies.
Yes! Just be sure to use certified gluten-free rolled oats to keep this Strawberry Banana Oat Cookies Recipe completely gluten free.
Definitely! Chocolate chips are an optional addition that adds a lovely sweet contrast. Just fold them in gently with the strawberries before baking.
If fresh strawberries aren’t available, feel free to use frozen strawberries that have been thawed and drained well to remove excess moisture. This helps prevent sogginess in your cookies.
Final Thoughts
These Strawberry Banana Oat Cookies Recipe bring together simple, wholesome ingredients for a naturally sweet and satisfying snack that’s perfect any time of day. Whether you’re baking for yourself, your family, or friends, these cookies offer warmth, comfort, and a delicious way to enjoy fruit, nuts, and oats all in one bite. I hope you enjoy making them as much as I do—happy baking!
Print
Strawberry Banana Oat Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These delicious and healthy Strawberry Cookies are naturally sweetened with bananas and packed with rolled oats and almond butter for a nutrient-rich snack. Perfectly soft with a slight crunch on the edges, they are easy to make and ideal for a gluten-free, vegan treat.
Ingredients
Main Ingredients
- 2 cups rolled oats gluten free, if needed
- 2 large bananas mashed
- ¼ cup strawberries chopped
- ½ cup almond butter can sub for any nut or seed butter of choice
- ¼ cup chocolate chips optional
Instructions
- Preheat the Oven: Preheat the oven to 180C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
- Mix the Ingredients: In a large mixing bowl, combine the rolled oats, mashed bananas, and almond butter. Mix well until fully combined.
- Add Strawberries and Chocolate Chips: Fold in the chopped strawberries and chocolate chips gently so they are evenly distributed without mashing the strawberries too much.
- Form the Cookies: Form 12 small balls of dough and place each one on the lined baking sheet. Press each ball into a cookie shape to prepare for baking.
- Bake the Cookies: Bake for 12 minutes, or until golden on the edges. Remove from the oven and allow them to cool completely on the tray before serving or storing.
Notes
- TO STORE: These strawberry cookies are eggless and aren’t ideal for room temperature storage. Store leftover cookies in a sealed container in the refrigerator for up to 1 week.
- TO FREEZE: Place leftover cookies in a ziplock bag and freeze for up to 6 months. Thaw before serving for best texture.
- Almond butter can be substituted with any nut or seed butter like peanut butter or sunflower seed butter to suit preferences or allergies.
- Use gluten-free rolled oats to keep the recipe gluten-free.
Nutrition
- Serving Size: 1 cookie
- Calories: 98 kcal
- Sugar: 4 g
- Sodium: 1 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
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