Description
Delicious and healthy strawberry cookies made with rolled oats, mashed bananas, almond butter, and fresh strawberries. These eggless cookies are naturally sweetened, gluten free, and perfect for a guilt-free snack or dessert.
Ingredients
Scale
- 2 cups rolled oats gluten free, if needed
- 2 large bananas mashed
- 1/2 cup almond butter (can substitute for any nut or seed butter of choice)
- 1/4 cup strawberries chopped
- 1/4 cup chocolate chips (optional)
Dry Ingredients
Wet Ingredients
Add-ins
Instructions
- Preheat Oven: Preheat the oven to 180C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
- Combine Ingredients: In a large mixing bowl, combine the rolled oats, mashed bananas, and almond butter until well mixed. Then gently fold in the chopped strawberries and chocolate chips (if using).
- Form Cookies: Form 12 small balls of dough and place each one on the lined tray. Press each ball down to flatten it into a cookie shape.
- Bake: Bake the cookies for 12 minutes or until golden around the edges.
- Cool: Remove the cookies from the oven and allow them to cool completely on the tray before serving or storing.
Notes
- Store leftover cookies in a sealed container in the refrigerator for up to 1 week to keep them fresh.
- To freeze, place cookies in a ziplock bag and store in the freezer for up to 6 months.
- Optional chocolate chips add sweetness but can be omitted for a less sweet, simpler cookie.
- You can substitute almond butter with any nut or seed butter depending on dietary preferences.
- Ensure the rolled oats are certified gluten free if desired.
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 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
