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My strawberry cookies are a healthy and wholesome recipe that needs just four ingredients to make. Thick, chewy, and bursting with berries, they bake in just 12 minutes.
Love strawberry desserts? Try my strawberry crisp, strawberry brownies, strawberry banana bread, and strawberry cheesecake next.
Strawberry desserts are severely underrated. I love adding fresh strawberries to baked goods to give them some lovely fruity notes and added strawberry flavor. They also pair well with many flavors. Where they truly shine, though, is to use them in my strawberry cookie recipe.
My cookies were inspired by both my blueberry oatmeal cookies and classic almond flour oatmeal cookies. I love making them whenever I want to use up pantry staples or for occasions (like Valentine’s Day or baby showers!), and they are always an instant hit.
Table of Contents
Why I love this recipe
- Just four ingredients. All you need are oats, peanut butter, banana, and strawberries!
- No eggs or butter. Unlike other cookies, mine skip the butter and eggs but turn out just as soft and chewy as you’d expect them to be.
- 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!
Ingredients needed
- Rolled oats. Gives 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. Unsweetened applesauce will also work.
- 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 didn’t like the texture.
- Chocolate Chips. Optional, but I love adding a few tablespoons of white chocolate chips because they make a fabulous combo.
- Vanilla extract. Optional, but highly recommended for cookies.
- Salt. Just a pinch to balance out the sweet ingredients.
How to make strawberry 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: Preheat the oven to 175C/350F. Line a baking tray with parchment paper or use a Silpat cookie sheet. Set aside.
Step 2: In a large bowl, combine all your ingredients, except for your chocolate chips, and stir or whisk well. Using a rubber spatula, fold in your chocolate chips into the mixture.
Step 3: Form 16 small dough balls of cookie dough (either using your hands or with a cookie scoop). Place each ball on the lined tray or baking sheet and press each in a cookie shape. If desired, top with extra chocolate chips. Bake the cookies in the preheated oven for 15-20 minutes or until golden on the edges.
Step 4: Allow the cookies to cool on the tray/sheet for 10 minutes before transferring to a cooling rack.
Arman’s recipe tips
- Do not overbake the cookies, as the exterior will become overly hard, and the center be rubbery. Start checking the cookies around the 12-minute mark and remember, they continue to cook while cooling down.
- 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 down on each cookie to form a cookie shape before baking them. 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.
Variations
- Add a dash of lemon juice to the batter to enhance the flavor of the strawberries.
- 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.
Storage instructions
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 an airtight container) for up to 1 week.
To freeze: Place leftover cookies in a freezer bag and store them in the freezer for up to 6 months.
Frequently asked questions
Fresh strawberries are preferred, but frozen strawberries can also be used. I prefer the former as I’ve found the frozen kind tends to be less sweet. If you use frozen strawberries, be sure to thaw them out completely and use a paper towel to remove any extra moisture.
Yes! Other berries or chopped fruits are a fabulous addition.
No, chilling the dough is not necessary for these cookies. Because they don’t have eggs or rising agents in them, they won’t be prone to spreading.
These aren’t the best cookies to make ahead of time as they contain ingredients that may dry out the longer they sit.
More easy cookies to try
- Peanut butter oatmeal cookies
- No bake oatmeal cookies
- Thumbprint cookies
- Or any of my cookie recipes
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
- 1/4 cup chocolate chips optional
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 all your ingredients, except for the strawberries and chocolate chips. Fold them through at the end.
- 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
Nutrition
Recipe originally published April 2019, but updated to include new information.
Hi,]
If I had to substitute applesauce for the bananas, how much applesauce would I use? Recipe just says 2 large bananas.
Thanks so much.
Very simple recipe! The recipe says to bake for 12 minutes but earlier in the article is says 20 minutes? I went with the 12 minute and they came out slightly browned and soft (almost fall apart). Also mentions salt to balance the sweetness (which I did not see until after I baked) but it’s not in the recipe.. I did add a small squeeze of honey. I added some chopped pecans to the second sheet of cookies and we really liked the addition. We ended up with 24 cookies, I guess we made our cookies a lot smaller than they suggested. This recipe is very adaptable, able to tweak to your preference which is awesome!
Yummy
I just made these cookie, it looks delicious and smells soooo good too! I can’t wait to bite, when it cools down. 🙂 It says makes 12. But I had extra so I made 16
These are amazing!!
What brand of almond butter do you use? These are coming out to 158 calories per cookie for me & I used peanut butter which typically has less calories than almond butter. Still not bad in terms of calories but I would like to get them even lower if possible. I will be trying applesauce instead of banana next time!
Hello!!!
Is there a substitute you could recommend for the bananas? My significant other is allergic but would otherwise love these! Thank you!
Applesauce works 🙂
Cookies from bananas and strawberries. Rrally must be so tasteful. Great recipe!
These are SO GOOD!! I’ve had them pinned for a while but finally got around to making them & they will be a go-to! I was craving cookies & didn’t want to eat something full of sugar. This took care of my cookie craving without negatively impacting my goals. They are quick & great for a snack or even breakfast. Even my 5 year old likes them.
I used peanut butter but I think they would be just as delicious with almond butter
These are the best strawberry cookies EVER!