Easy Strawberry Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups of rolled oats (use gluten-free if you need them to be celiac-friendly)
02 -
2 large ripe bananas, mashed until smooth
03 -
1/2 cup almond butter (feel free to swap for any nut or seed butter you prefer)
04 -
1/4 cup fresh strawberries, chopped into small pieces
→ Optional Add-ins
05 -
1/4 cup chocolate chips for extra sweetness
# Instructions:
01 -
Start by heating your oven to 350°F (180°C). Grab a large baking sheet and line it with parchment paper or use a silicone baking mat. This will keep your cookies from sticking and make cleanup a breeze.
02 -
In a big mixing bowl, combine your mashed bananas, rolled oats, and almond butter. Mix everything together until it forms a cohesive dough that holds together nicely.
03 -
Gently fold in your chopped strawberries and chocolate chips (if you're using them). Be careful not to overmix - you want those strawberry pieces to stay intact for bursts of flavor.
04 -
Scoop the dough into 12 equal portions and roll them into balls. Place them on your prepared baking sheet, then gently press each ball down to flatten it into a cookie shape. Bake for 12 minutes or until the edges start turning golden brown.
05 -
Once they're done baking, let the cookies cool completely on the baking sheet before moving them. This helps them set up properly and prevents them from falling apart.
# Notes:
01 -
These cookies are best stored in the refrigerator rather than at room temperature since they don't contain eggs. They'll stay fresh in a sealed container for up to a week.
02 -
Want to make a bigger batch? These cookies freeze beautifully! Just pop them in a freezer bag and they'll keep for up to 6 months.
03 -
The beauty of this recipe is its simplicity - just four main ingredients create these soft, chewy treats that taste like summer in every bite.