why make this recipe
This recipe makes soft, small cookies with real fruit and no added sugar. They use oats, bananas, strawberries, and almond butter. They are quick to mix and bake. If you want a different cookie idea to try later, check this brown sugar rhubarb cookies recipe.
introduction
Healthy Strawberry Cookies are easy, soft, and fruity. They use simple ingredients you may already have. The cookies are lower in added sugar because mashed bananas and strawberries add natural sweetness. This makes them a good snack for kids, lunch boxes, or a light dessert.
how to make Healthy Strawberry Cookies
Make the dough by mixing oats, mashed banana, chopped strawberries, and almond butter. Fold in the chocolate chips. Form small balls, press them into cookie shapes, and bake until the edges turn golden. Let them cool on the tray, then move to a rack.
Ingredients :
- 2 cups rolled oats (gluten free, if needed)
- 2 large bananas (mashed)
- 1/4 cup strawberries (chopped)
- 1/2 cup almond butter (or any nut/seed butter of choice)
- 1/4 cup chocolate chips (of choice)
Directions :
Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. In a large mixing bowl, combine all the ingredients except for the chocolate chips, and mix well. Fold through the chocolate chips. Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges. Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely.
how to serve Healthy Strawberry Cookies
Serve them at room temperature. They go well with a glass of milk, yogurt, or a cup of tea. You can also add a smear of nut butter on top for extra protein.
how to store Healthy Strawberry Cookies
Cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer keep, put them in the fridge for up to 5 days. You can freeze for up to 3 months; thaw at room temperature.
tips to make Healthy Strawberry Cookies
- Mash the bananas well so they blend into the oats easily.
- Chop strawberries small so the dough holds together.
- Use firm, not watery, strawberries to avoid soggy dough.
- Press cookies gently to make even shapes and even baking.
- Bake until the edges are light golden; they firm up as they cool.
variation (if any)
- Use blueberries or raspberries instead of strawberries.
- Swap almond butter for peanut butter or sunflower seed butter.
- Add a pinch of cinnamon or vanilla extract for extra flavor.
- Replace chocolate chips with raisins or chopped nuts.
FAQs
Q: Are these cookies gluten free?
A: Yes if you use gluten-free rolled oats. Check the oats label to be sure.
Q: Can I make these without chocolate chips?
A: Yes. Leave them out or use dried fruit or seeds instead.
Q: How do I make the cookies less sweet?
A: Use slightly less banana or choose small bananas that are less ripe.
Q: Can I bake larger cookies?
A: Yes. Increase baking time by a few minutes and watch the edges for color.
Q: Can I mix the dough ahead of time?
A: You can make the dough and keep it in the fridge for up to 24 hours before baking.
Healthy Strawberry Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Easy, soft cookies made with oats, bananas, strawberries, and almond butter, naturally sweetened and perfect for kids.
Ingredients
- 2 cups rolled oats (gluten free, if needed)
- 2 large bananas (mashed)
- 1/4 cup strawberries (chopped)
- 1/2 cup almond butter (or any nut/seed butter of choice)
- 1/4 cup chocolate chips (of choice)
Instructions
- Preheat the oven to 175°C (350°F). Line a large tray with parchment paper or prepare a Silpat cookie sheet.
- In a large mixing bowl, combine all the ingredients except for the chocolate chips, and mix well.
- Fold through the chocolate chips.
- Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape.
- Bake for 12-15 minutes, or until golden on the edges.
- Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely.
Notes
Use firm strawberries to avoid soggy dough. Feel free to substitute with other berries or nut butters.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
