Strawberry Cookies

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5 from 1598 votes
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These 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.

strawberry cookies.

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, like in my peanut butter jelly bars, strawberry banana bread, or creamy strawberry cheesecake.

Where they truly shine, though, is to use them in my strawberry cookie recipe.

These cookies were inspired by both my blueberry oatmeal cookies and classic 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
  1. Recipe highlights
  2. Ingredients needed
  3. How to make strawberry cookies
  4. Tips to make the best recipe
  5. Storage instructions
  6. Frequently asked questions
  7. More easy cookies to try
  8. Strawberry Cookies (4 Ingredients) (Recipe Card)

Recipe highlights

  • Just four ingredients. All you need are oats, peanut butter, banana, and strawberries!
  • No eggs or butter. Unlike other cookies, these 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, these cookies would be great for any meal of the day, from breakfast to dessert.

Ingredients needed

This recipe calls for basic pantry staples that you can find at any grocery store. Here is what you’ll need:

  • 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.

Find the complete recipe with measurements below.

How to make strawberry cookies

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.

cookie batter in a mixing bowl.

Tips to make the best recipe

  • 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.
  • Chill the dough if you prefer thicker and chewier cookies. 30 minutes in the refrigerator is plenty of time.
  • 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.
  • Press down on each cookie to form a cookie shape before baking them. Because there is no baking powder or soda, the cookies with keep their shape throughout.
  • 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.

strawberry oatmeal cookies.

Frequently asked questions

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. 

Can I use a different type of fruit instead of strawberries?

Yes! Other berries or chopped fruits are a fabulous addition.

Do I need to chill the dough before baking?

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.

Can I make these cookies in advance?

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

strawberry cookies recipe.

Strawberry Cookies (4 Ingredients)

5 from 1598 votes
These soft and chewy strawberry cookies are made with four ingredients and take 12 minutes to bake.
Servings: 12 Cookies
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

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

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

Serving: 1cookieCalories: 98kcalCarbohydrates: 12gProtein: 3gFat: 5gSodium: 1mgPotassium: 159mgFiber: 2gVitamin A: 11IUVitamin C: 3mgCalcium: 33mgIron: 1mgNET CARBS: 10g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published April 2019, but updated to include new information.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    These cookies are very delicious! Love the fact they have no sugar. I wasn’t sure how the strawberries would be and they are my favorite part of the cookie. I’m going to add more strawberry in the next batch so I can get a little strawberry in every bite! 😋

  2. 5 stars
    These are delicious! I used almond butter and also added an extra 1/2 cup of strawberries and two scoops of protein powder! They are so delicious and my kids loved them! The protein powder gives it extra protein for my husband who is a personal trainer and works out daily!

  3. Going to try these with applesauce instead of banana. Don’t care for the banana taste in cookies. People asking for a sub for the nut or seed butter. I’ve successfully used pureed white beans in place of nut butter in a couple of other WFPB baking recipes.

  4. They look delicious, I can’t wait to make them and I can’t wait to try them. A healthy breakfast that I can make ahead of time and eat on the go is always a plus. 😊 I do have to tell you however, that you mention 5 ingredients, not 4.😉

  5. Finally got around to giving this a go this morning! Kids and parents alike loved them! We substituted strawberries for 1/2 cup of blueberries! Loved them!

  6. I loved this recipe! I added cinnamon and honey for flavor and a scoop of protein powder so they were more filling! They turned out great, I will definitely be making these again, thank you!!

  7. These cookies look delish. Love the strawberries & chocolate chips. The bananas and peanut butter, not so much. Very not so much. Saw the apple sauce substitution suggestion for the banana. Curious if there’s anything else that could sub as a replacment for the peanut butter besides the almond butter (still tastes nutty) or the sunflower seed butter – seeing conflicting taste reviews – some say it doesn’t taste like peanut butter, but like sunflower seeds, which could be ok. Others say it’s an excellent substitute for those who love peanut butter but can’t eat it. I’m not an experienced baker or familiar with substitutions, so suggestions are greatly appreciated 🙂

  8. Have you ever used powder peanut butter to reduce fat? I could add water to it and make the 1/2 measurement of peanut butter for this recipe. I’m wondering how it would work in this recipe…hmmm …any thoughts?