These easy strawberry oatmeal cookies are soft, chewy, and LOADED with fresh strawberries! Healthy enough for breakfast, these strawberry cookies are flourless and made with no added sugar, but you’d never tell! 4 ingredients and ready in 12 minutes.
Healthy Strawberry Cookies
Breakfast cookies are my new favorite way to use up fresh strawberries. I’ve been meaning to develop a strawberry oatmeal cookies recipe, especially after an abundance of both old fashioned oats and strawberries.
These soft and chewy strawberry cookies are loaded with strawberry flavor, and completely naturally sweetened. They are hearty, filling, and keep you satisfied for hours! They also happen to be completely vegan, gluten free, and dairy free!
How to make strawberry oatmeal cookies
Adding fresh strawberries and baking them into cookies was a fantastic way to use them up. They also provide extra moisture (perfect for softer cookies!) and some natural sweetness. When paired with the mashed banana base, you’d easily satisfy the sweet tooth.
- Rolled oats– Gives the cookies the chewy texture. I opted to use gluten free rolled oats, to keep them gluten free.
- Peanut butter– Use a no added sugar brand, and ensure it is smooth and drippy in texture. You can also use almond butter or cashew butter.
- Banana– The riper the banana, the sweeter your strawberry cookies will be!
- Strawberries– Chop the strawberries finely, so they are evenly dispersed within the cookies. Reserve a few to top the cookies with!
- Chocolate Chips– Optional, but highly recommended!
- 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 mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Using a rubber spatula, fold in your chocolate chips.
- Step 3: Form 16 small balls of cookie dough. Place each ball on the lined tray or cookie sheet and press each one in a cookie shape. If desired, top with extra chocolate chips. Bake the cookies 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 wire rack to cool completely.
Can I use frozen strawberries?
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.
Strawberry Oatmeal Cookie 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.
- Either old fashioned oats (rolled oats) or quick oats can be used. Old fashioned oats will yield chewier cookies and instant oats will be lighter and a little softer in the center.
- These cookies aren’t overly sweet and rely on the strawberries, banana and chocolate chips for sweetness. Feel free to add some liquid stevia or maple syrup for extra sweetness.
- Use a combination of mini chocolate chips and standard chocolate chips, for the best texture.
- Keep these cookies nut free, and sub out the peanut butter for sunflower seed butter. You can also replace it with tahini or wow butter.
Storing and freezing strawberry oatmeal cookies
- To store: These healthy strawberry cookies are eggless and aren’t the best to keep at room temperature. Store leftover cookies in the refrigerator and keep them refrigerated until ready to enjoy. They will keep fresh (in a sealed container) for up to 1 week.
- To freeze: Healthy strawberry cookies are freezer friendly and will keep well frozen for up to 1 month. Keep them stored in ziplock bags.
More Easy HEALTHY Cookie recipes
- Best chocolate chip cookies
- Flourless Breakfast Cookies
- Flourless Peanut Butter Cookies
- Chocolate Coconut No Bake Cookies
- No Bake Peanut Butter Cookies
Strawberry Oatmeal Cookies
- Preheat the oven to 175C/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 your chocolate chips, and mix well. Fold through your chocolate chips.
- Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
- Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely.