Description
These delicious Strawberry Cookies are a healthy, gluten-free treat made with rolled oats, mashed bananas, almond butter, and fresh strawberries. With a soft texture and natural sweetness, they make a perfect snack or dessert option, featuring optional chocolate chips for extra indulgence.
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 Oven, preheat the oven to 180C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
- Mix Ingredients, in a large mixing bowl, combine all your ingredients, except for the strawberries and chocolate chips. Fold them through at the end gently to keep fruit pieces intact.
- Form Cookies, form 12 small balls of dough and place each one on the lined sheet. Press each ball down into a cookie shape evenly.
- Bake, bake for 12 minutes, or until the edges are golden. Remove from the oven and allow cookies to cool completely on the tray before serving or storing.
Notes
- TO STORE: These strawberry cookies are eggless and best kept refrigerated. Store leftovers 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.
- Substitution: Use any nut or seed butter of choice if almond butter is unavailable.
- For added sweetness, increase chocolate chips or add a small amount of honey or maple syrup to the dough before baking.
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
