Strawberry Cookies
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My strawberry oatmeal cookies are a healthy, wholesome recipe that needs just four ingredients. Thick, chewy, and bursting with berries, they bake in just 12 minutes.
I think strawberry desserts are seriously underrated, and these strawberry cookies prove it. I first started making them after my partner said he was “over” my blueberry oatmeal cookies and wanted something different. Easy for me, because I didn’t need to reinvent the wheel! The fresh strawberries add the perfect fruity sweetness, keeping the cookies soft and chewy in the middle.
They’re healthy enough for breakfast, but great for snacking too, Valentine’s Day, or even brunch. I love that they skip the flour, eggs, butter, or oil, but still taste somewhat indulgent- thanks to the nut butter.
Table of Contents
Recipe highlights
- Just four ingredients. All you need are oats, almond butter, banana, and strawberries!
- No chill time. Like the above point, these can be prepped and baked immediately.
- Perfect for breakfast. Thanks to the wholesome ingredients, I often enjoy these cookies for breakfast!
Key Ingredients
- Rolled oats. They give the cookies a chewy texture, especially compared to quick-cooking oats. Use gluten-free rolled oats to keep this recipe gluten-free.
- Almond butter. Smooth and creamy with no added sugar. You can also use peanut or cashew butter. Replace the nut butter with a nut-free alternative, like tahini or sunflower seed butter.
- Banana. Adds moisture to the cookies while also adding some natural sweetness.
- Strawberries. Chop the strawberries finely so they are evenly dispersed within the cookies. Reserve a few to top the cookies with. I’ve tested this recipe with freeze-dried strawberries, but I didn’t like the texture.
- Optional additions. I usually add chocolate chips, a dash of vanilla, and a pinch of salt.
How to make strawberry oatmeal cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. In a bowl, add the almond butter, oats, and banana and mix well.
Step 2- Fold through the strawberries and optional mix-ins.
Step 3- Assemble. Transfer balls of cookie dough onto a baking sheet and shape into cookies.
Step 4- Bake the cookies for 12 minutes or until golden around the edges.
Arman’s recipe tips
- Do not overbake the cookies, as the exterior will be a little hard, and the center will turn rubbery. Start checking the cookies around the 12-minute mark, and remember they continue to cook as they cool (a process called carryover cooking).
- These cookies aren’t overly sweet and rely on strawberries, bananas, and chocolate chips for sweetness. Feel free to add some liquid stevia, granulated sugar, or maple syrup for extra sweetness.
- Press each cookie down to form a circular shape before baking. Because there is no baking powder or soda, the cookies will keep their shape throughout.
- Chill the dough if you prefer thicker and chewier cookies. 30 minutes in the refrigerator is plenty of time.
Strawberry cookie variations
- Add a dash of lemon juice to the batter to enhance the strawberries’ flavor.
- Fold through some nuts, seeds, or even coconut flakes for more texture.
- Swirl through some cream cheese, and these will remind you of a strawberry cheesecake.
- Add a few scoops of protein powder to make these filling breakfast cookies. I’ve added one full cup of whey protein powder without changing the texture.
Frequently asked questions
I prefer fresh over frozen, as I’ve found the frozen kind tends to be less sweet. If you use frozen strawberries, be sure to thaw them thoroughly and pat them with a paper towel to remove any excess moisture.
I tested this recipe using unsweetened applesauce instead of banana, and it did work. However, you will need to add 2-3 tablespoons of maple syrup or honey to compensate for the lack of sweetness.
No, chilling the dough is not necessary for these cookies. Because they don’t contain eggs or leavening agents, they won’t spread.
These aren’t the best cookies to make ahead of time, as they contain ingredients that may dry out the longer they sit.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Strawberry Cookies (4 Ingredients)
Video
Ingredients
- 2 cups rolled oats gluten free, if needed
- 2 large bananas mashed
- 1/4 cup strawberries chopped
- 1/2 cup almond butter can sub for any nut or seed butter of choice
Instructions
- Preheat the oven to 180C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
- In a large mixing bowl, combine the oats, banana, and almond butter and mix well. Fold through the strawberries and any extra mix-ins of choice.
- Form 12 small balls of dough and place each one on the lined sheet. Press each ball into a cookie shape.
- Bake for 12 minutes, or until golden on the edges. Remove from the oven and allow them to cool on the tray completely.
Notes
- Mix-ins: Add up to half a cup of chocolate chips, nuts, candy, etc.
- TO STORE: These strawberry cookies are eggless and aren’t the best to keep at room temperature. Store leftover cookies in the refrigerator and refrigerate until ready to enjoy. They will keep fresh (in a sealed container) for up to 1 week.
- TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
More easy oatmeal cookie recipes
- Peanut butter oatmeal cookies
- No bake oatmeal cookies
- Zucchini cookies
- Healthy oatmeal chocolate chip cookies
Originally updated April 2019
Could I use frozen strawberries? 🍓 🤔
Absolutely! Just make sure you thaw them first and pat them dry with paper towel to remove excess moisture.
Very good cookies
Loved them SO much!As a very picky eater for breakfast as I don’t like cereal or toast, these are perfect and they are also quite filling.Definitely will make again!
Yummy cookies!!
I used 1 cup of applesauce to replace the bananas and added more oats and honey. I did these in the airfryer at 170℃ for 10 mins in batches of 6. Turned out perfect, definitely making them again!!
Delicious cookies!!
I used 1 cup of applesauce to replace the bananas and added more oats and honey. I did these in the airfryer at 170℃ for 10 mins in batches of 6. Turned out perfect, definitely making them again!!
Loved the taste but the oats needed to be soaked, maybe? How to improve the texture of the oats?
Hi Jamie- you can add more banana and/or peanut butter.
I put raspberry instead because I didn’t have any strawberries but they turned out great highly recommend!
These are so simple!
I did not put any chocolate chips in them I replaced the strawberries with blueberry’s
And I didn’t have any bananas but I did have honey pear sauce that I canned last year. So yummy!! I am definitely going to make more of these maybe with some different fruit just because🤪