Description
Delicious and healthy Strawberry Cookies made with rolled oats, mashed bananas, almond butter, and fresh strawberries. These eggless cookies are easy to prepare, gluten-free, and perfect for a nutritious snack or 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 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 rolled oats, mashed bananas, and almond butter. Mix well until fully combined, then gently fold in the chopped strawberries and chocolate chips at the end.
- Form Cookies: Form 12 small balls of dough and place each one on the lined sheet. Press each ball into a cookie shape to flatten slightly.
- Bake Cookies: Bake for 12 minutes, or until golden on the edges. Remove from the oven and allow the cookies to cool completely on the tray before serving.
Notes
- TO STORE: These cookies are eggless and best stored in the refrigerator. Keep leftover cookies in a sealed container in the fridge for up to 1 week.
- TO FREEZE: Place leftover cookies in a ziplock bag and freeze for up to 6 months.
- You can substitute almond butter with any other nut or seed butter depending on preference or dietary needs.
- Chocolate chips are optional and can be omitted for a dairy-free or vegan version without added sugar.
- Use gluten-free rolled oats if gluten sensitivity is a concern.
Nutrition
- Serving Size: 1 cookie
- Calories: 98 kcal
- Sugar: 3 g
- Sodium: 1 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
