Strawberry Oat Banana Cookies (Print-Friendly Format)
Soft, chewy cookies with strawberry, banana, oats, and almond butter. Ready in under 20 minutes.
# Required Ingredients:
→ Main Ingredients
01 -
2 cups (approx. 180 g) rolled oats, gluten-free if required
02 -
2 large bananas, mashed
03 -
1/4 cup (40 g) fresh strawberries, chopped
04 -
1/2 cup (120 g) almond butter or preferred nut or seed butter
05 -
1/4 cup (45 g) chocolate chips (optional)
# How to Make It:
01 -
Preheat oven to 180°C. Line a large baking tray with parchment paper or use a Silpat baking mat.
02 -
In a large mixing bowl, mix the rolled oats, mashed bananas, and almond butter thoroughly until combined.
03 -
Gently fold in the chopped strawberries and chocolate chips until evenly distributed.
04 -
Portion the dough into 12 small balls and arrange them evenly on the prepared baking tray. Flatten each ball gently into a round cookie shape.
05 -
Bake in the centre of the oven for 12 minutes, or until cookies are golden around the edges.
06 -
Remove from the oven and allow the cookies to cool completely on the baking tray.
# Additional Information:
01 -
For best texture and freshness, store cookies in an airtight container in the refrigerator for up to 1 week. Freeze for up to 6 months if desired.