Description
Delicious and healthy strawberry cookies made with rolled oats, mashed bananas, almond butter, and fresh strawberries. These eggless cookies are naturally sweetened and perfect for a nutritious snack or dessert, with optional chocolate chips for an extra indulgence.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups rolled oats (gluten free, if needed)
Wet Ingredients
- 2 large bananas, mashed
- 1/2 cup almond butter (can substitute any nut or seed butter of choice)
Mix-ins
- 1/4 cup strawberries, chopped
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper or use a Silpat cookie sheet. Set aside.
- Mix Ingredients: In a large mixing bowl, combine the rolled oats, mashed bananas, and almond butter. Mix well until thoroughly combined. Then gently fold in the chopped strawberries and chocolate chips (if using).
- Form Cookies: Scoop out 12 small balls of cookie dough. Place each ball onto the lined baking tray and press down gently to form cookie shapes.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until they turn golden on the edges.
- Cool: Remove the cookies from the oven and allow them to cool completely on the tray before serving or storing.
Notes
- These cookies are eggless and best stored in the refrigerator as they do not keep well at room temperature. Store leftovers 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. Thaw at room temperature or warm slightly before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 4g
- Sodium: 1mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
