These simple strawberry oatmeal cookies are soft, chewy, and PACKED with fresh strawberries! These strawberry cookies are flourless and created without additional sugar, but you’d never know because they taste delicious and are healthy enough for breakfast! 12 minutes and 4 ingredients later, everything is ready.
How to make strawberry oatmeal cookies
A great method to use up fresh strawberries was to incorporate them into cookies. Additionally, they add additional moisture (ideal for making cookies softer!) and some inherently sweet flavor. The mashed banana base would go well with it, and you could easily fulfill your sweet taste.
Can I use frozen strawberries?
Although frozen strawberries can also be used, fresh strawberries are preferred. Since I’ve discovered that the frozen variety tends to be less sweet, I prefer the former.
If you use frozen strawberries, make sure to defrost them completely and pat any remaining moisture out with a paper towel.
More cookie recipes you will love:
Strawberry Oatmeal CookiesCourse: BreakfastCuisine: American
Soft, chewy, and made with only a few ingredients, these Strawberry oatmeal cookies are delicious.
Mash 2 large bananas
1/4 cup chopped strawberries
2 cups gluten-free rolled oats, if necessary
optional 1/4 cup of your favorite chocolate chips
Any other nut or seed butter can be substituted for 1/2 cup of almond butter
- the oven to 175C/350F for preheating. Preparing a Silpat cookie sheet or lining a big tray with parchment paper. Set aside.
- Except for the chocolate chips, combine all the ingredients in a large mixing bowl and well stir. Add your chocolate chips and stir.
- Place each of the 16 tiny dough balls on the lined cookie sheet or tray. Each ball should be shaped like a cookie. Bake for 12 to 15 minutes, until the edges are brown.
- Remove from the oven and let cool on the tray or sheet for a while before moving to a wire rack to finish cooling.