Description
Delicious and healthy strawberry cookies made with mashed bananas, rolled oats, almond butter, and fresh strawberries. These eggless cookies are naturally sweet, gluten free, and a perfect snack or treat for any time of day.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats gluten free, if needed
Wet Ingredients
- 2 large bananas mashed
- 1/2 cup almond butter can sub for any nut or seed butter of choice
Add-ins
- 1/4 cup strawberries chopped
- 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 and set aside.
- Mix 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 at the end.
- Shape Cookies: Form 12 small balls of dough and place each one on the lined baking sheet. Press each ball gently into a cookie shape to flatten slightly.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until they are 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
- TO STORE: Store leftover cookies in a sealed container in the refrigerator where they will stay fresh for up to 1 week.
- TO FREEZE: Place leftover cookies in a ziplock bag and freeze for up to 6 months for best quality.
- For nut allergies use seed butter such as sunflower seed butter instead of almond butter.
- Chocolate chips are optional; you can omit or substitute with dried fruit if preferred.
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
