Clean Eating Strawberry Banana Oatmeal Cookies

why make this recipe

These cookies are simple, healthy, and tasty. They use whole foods like oats, banana, and strawberries. You can make them fast and they work for snacks, lunchboxes, or a quick breakfast.

introduction

This recipe makes soft, naturally sweet cookies with fruit and oats. They need few ingredients and no refined sugar if you use maple syrup. If you like banana desserts, try banana pudding brownies for another easy treat.

how to make Clean Eating Strawberry Banana Oatmeal Cookies

Make the dry mix first, then the wet mix, combine them, fold in strawberries, and bake. Work gently so the cookies stay soft and the fruit does not break too much.

Ingredients :

• 1 cup rolled oats
• 1 ripe banana, mashed
• 1/2 cup strawberries, chopped
• 1/4 cup almond flour (or whole wheat flour)
• 1/4 cup honey or maple syrup
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the rolled oats, almond flour, baking powder, and salt.
3. In another bowl, mix the mashed banana, honey, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chopped strawberries.
6. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until the edges are golden.
8. Allow to cool before serving.

how to serve Clean Eating Strawberry Banana Oatmeal Cookies

Serve them at room temperature. They go well with yogurt, a glass of milk, or a cup of tea. These cookies also fit well in a packed lunch.

how to store Clean Eating Strawberry Banana Oatmeal Cookies

Let cookies cool fully. Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm slightly before eating.

tips to make Clean Eating Strawberry Banana Oatmeal Cookies

• Use very ripe banana for more sweetness and moisture.
• Chop strawberries small so they mix well and do not make the dough too wet.
• If dough is too wet, add a little more oats. If too dry, add a splash of milk or another small mashed banana.
• Use parchment paper or a silicone mat to stop sticking.
• Do not overbake; remove when edges turn light golden.

variation (if any)

• Add a handful of chopped nuts or seeds for crunch.
• Stir in a small amount of cinnamon or nutmeg for extra flavor.
• Swap strawberries for blueberries or chopped apple.
• Replace honey with maple syrup to make it vegan.

FAQs

Q: Can I use quick oats instead of rolled oats?
A: Yes, quick oats work but the texture will be slightly softer.

Q: Can I make these without almond flour?
A: Yes, use whole wheat flour or more oats instead.

Q: Can I make the dough ahead?
A: Yes, keep the dough in the fridge for one day before baking.

Q: How do I make them vegan?
A: Use maple syrup instead of honey and check that any add-ins are vegan.

Q: Can I make larger or smaller cookies?
A: Yes, adjust baking time. Larger cookies need a few more minutes, smaller ones less.

Clean Eating Strawberry Banana Oatmeal Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

Soft and naturally sweet cookies made with oats, banana, and strawberries, perfect for snacks or a quick breakfast.

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Ingredients

Scale 1x2x3x

• 1 cup rolled oats
• 1 ripe banana, mashed
• 1/2 cup strawberries, chopped
• 1/4 cup almond flour (or whole wheat flour)
• 1/4 cup honey or maple syrup
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the rolled oats, almond flour, baking powder, and salt.
3. In another bowl, mix the mashed banana, honey, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chopped strawberries.
6. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until the edges are golden.
8. Allow to cool before serving.

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Notes

Use very ripe bananas for more sweetness and moisture. Store cookies in an airtight container in the fridge for up to 5 days.

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Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 6g
• Sodium: 50mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg