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These easy strawberry cookies come together with just four ingredients and bake up soft and chewy in under 15 minutes. When strawberries are in season and I want a simple treat with minimal effort and mess this is my go-to recipe for something that feels special but is secretly healthy.
I first baked a batch on a rainy spring afternoon when my niece was visiting and now we make them together every time strawberries are in the fridge. The whole house smells like a bakery and they disappear in minutes.
Ingredients
- Rolled oats: for chewy texture and heartiness choose gluten free if needed and check that they are fresh not stale for best results
- Large bananas: for sweetness and moisture make sure bananas are very ripe with lots of brown spots
- Strawberries: for bursts of juicy flavor dice them small and use the ripest you can find for maximum sweetness
- Almond butter: for richness and binding creamy unsweetened almond butter works best but any nut or seed butter can be swapped in easily
- Chocolate chips: completely optional but add extra decadence use good quality dark or semi sweet chips if you like a hint of chocolate
Step-by-Step Instructions
- Mix the Base Ingredients:
- Mash the ripe bananas thoroughly in a large bowl until mostly smooth. Stir in rolled oats and almond butter. Mix very well until everything looks evenly combined and sticky.
- Fold in Add Ins:
- Gently fold in the chopped strawberries and chocolate chips if using. Take care not to mash the berries too much so you get juicy pockets in each bite.
- Shape the Cookies:
- Scoop out about one large tablespoon for each cookie. Roll gently into balls with damp hands and set on a lined baking tray. Press each ball to flatten into a thick round cookie shape.
- Bake Until Golden:
- Slide the tray into a preheated oven set to 180C or 350F. Bake for 12 minutes. Look for the edges to turn light golden and set. Do not overbake or the cookies can dry out.
- Cool and Enjoy:
- Let the cookies cool right on the baking tray. They are fragile and very soft when hot but will firm up as they cool. Enjoy once cool for the best texture.
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Banana is my favorite base for these cookies because it keeps everything moist and sweet without any added sugar. When my family is all gathered in the kitchen waiting for the cookies to come out of the oven it brings back childhood memories of baking with my mom after school and sneaking warm sweet bites before they were officially ready.
Storage Tips
These cookies are moist from the fruit and bananas so they keep best in the refrigerator. Store in an airtight container for up to one week. For longer storage freeze in a single layer on a tray then transfer to a zip top bag and keep frozen for up to six months. Thaw at room temperature before serving or warm gently in the microwave for fresh baked flavor.
Ingredient Substitutions
If you are out of almond butter peanut butter or even sunflower seed butter make a great swap. You can also switch in blueberries for strawberries or mix in nuts coconut or dried fruit for extra texture. Oats can also be replaced with quick oats in a pinch although the texture will be slightly softer.
Serving Suggestions
These cookies make wonderful breakfast on busy mornings or a satisfying afternoon snack with a cup of tea. Try drizzling with a little melted chocolate or enjoy them with a scoop of vanilla yogurt for a simple dessert.
Cultural Context
Fruit and oat cookies like these have roots in classic American home baking where quick and versatile recipes are valued for their comfort and convenience. While strawberries add a summery feel bananas and oats have long been staples in healthy cookie alternatives.
Frequently Asked Questions About Recipes
- → Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used. Thaw and pat dry before chopping and adding to the dough to prevent extra moisture.
- → Is it possible to substitute almond butter?
Absolutely! Any nut or seed butter, such as peanut, cashew, or sunflower butter, works well in this cookie dough.
- → Are these cookies gluten-free?
They are gluten-free when you use certified gluten-free rolled oats. Standard oats can be used if gluten isn't an issue.
- → Can I add chocolate chips to the cookies?
Chocolate chips add extra sweetness and texture. Stir them in at the end with strawberries for a tasty variation.
- → How do I store the cookies for freshness?
Keep cookies refrigerated in a sealed container for up to a week, or freeze for longer storage up to 6 months.
- → What if my dough feels too wet or sticky?
If your dough is sticky, let it rest for a few minutes, or add extra oats gradually until it comes together easily.