Healthy Strawberry Oatmeal Cookies
These easy strawberry oatmeal cookies are soft, chewy, rich and delicious! Easy to customize with various additions, this may just be your new favorite cookie recipe for all your oatmeal cookie adventures!
Servings: 16 Cookies
Calories: 135kcal
Ingredients
- 2 large ripe bananas mashed (⅔ cup)
- ¼ cup (60 ml) pure maple syrup
- 2/3 cup (160 g) unsweetened almond butter
- 2 cups (214 g) quick oats
- 1/2 tsp sea salt
- 3/4 cup (110 g) fresh strawberries, chopped into small chunks
Optional Additions:
- 1 tsp pure vanilla extract
- 1 ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Mash the bananas into a large bowl until they’re creamy. Add in the pure maple syrup and almond butter (and vanilla extract if adding) and mix until the wet ingredients are well-combined into a thick, sticky substance. Note: if you keep your almond butter in the refrigerator and it is chilled, you can either place it on the counter for 20 minutes or so before baking to bring it to room temperature or microwave it for 20-30 seconds or until it is easy to stir.
- Add the oats and sea salt (dry ingredients) to the mixing bowl with the wet ingredients (also add the ground cinnamon here if you’re choosing to add it) and mix everything until well-combined. Transfer the chopped strawberries to the mixing bowl with the oatmeal cookie mixture and stir well until the strawberries are well-distributed throughout the cookie dough. The cookie dough will be very sticky and thick - this is normal.
- Drop mounds of dough onto the prepared baking sheet using a spoon or a small cookie scoop. Note that the cookies will come out of the oven the same size and shape as they go in, so choose your size and shape accordingly. I like to make 9 huge round cookies but you can make up to 20 small cookies.
- Bake cookies for 10 to 15 minutes on the center rack of the preheated oven, or until the edges are slightly golden brown and they feel firm when poked. Smaller cookies will require less time (8 to 12 minutes) and larger cookies will require more time (12 to 15 minutes).
- Remove the cookies from the oven and allow them to cool for at least 10 minutes before transferring them to a wire rack. If you don’t own a wire rack simply allow the cookies to cool completely on the cookie sheet before peeling them off and enjoying.
Notes
Store leftover cookies in an airtight container in the refrigerator for up to 1 week. You can also freeze strawberry cookies in a zip lock bag in the refrigerator for up to 3 months.
Nutrition
Serving: 1(of 16) | Calories: 135kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 84mg | Fiber: 3g | Sugar: 6g