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
Scale
Main Ingredients
- 2 cups rolled oats gluten free, if needed
- 2 large bananas mashed
- 1/4 cup strawberries chopped
- 1/2 cup almond butter can sub for any nut or seed butter of choice
- 1/4 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
