Description
Delicious and healthy strawberry cookies made with rolled oats, ripe bananas, almond butter, and fresh strawberries. These eggless cookies are naturally sweetened and perfect for a nutritious snack or dessert.
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 the chopped strawberries and chocolate chips through the mixture gently at the end.
- Shape Cookies: Form 12 small balls of dough and place each one on the lined sheet. Press each ball into a cookie shape.
- Bake: Bake for 12 minutes, or until golden on the edges.
- Cool: Remove from the oven and allow them to cool on the tray completely before serving.
Notes
- Store leftover cookies in an airtight container in the refrigerator; they will keep fresh for up to 1 week.
- To freeze, place cookies in a ziplock bag and store in the freezer for up to 6 months.
- Using ripe bananas enhances the natural sweetness of the cookies.
- You can substitute almond butter with any nut or seed butter of choice.
- Chocolate chips are optional but add a nice touch of sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 98 kcal
- Sugar: 3 g
- Sodium: 1 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
