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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.
I used coconut oil not butter and baked in air fryer. great recipe
Love this recipe!
So quick to make and they taste delicious!
What are the measurements of cups to grams? I’m used to using grams is all 😅.
I would really like to make these cookies, but can’t eat bananas – do you have a recommended substitute?
Applesauce works!
These cookies are delicious. They will definitely go into the rotation for healthier treats.
Sound yummy
Do you have to add peanut butter, nut butter, or can you completely omite?
You can use tahini or sunflower seed butter.
Have you ever added protein powder to these? If so how much. I’d love to try them but I need protein rich breakfast. They look delicious.
Yes! 1/4 cup works well. I often add a little milk to compensate.
Could I use raspberries instead of strawberries? Just wondering thank you
You sure can!
Could I make the “batter” the night before and keep in the fridge until morning, and then bake?
Thanks 🙂
I wouldn’t, it will dry out
Can you use reconstituted peanut butter powder (like pb2) instead of regular peanut butter to save on calories?
I don’t think they would bake very well.
Very good! Will make these cookies again 😋
Could the strawberries be substituted with dried cranberries?
I don’t see why not!
I made these, love them. I used raspberries because I couldn’t find any strawberries, which worked fine. Next time, I’d probably double the amount of fruit
What can I use to replace the bananas?
applesauce or pumpkin
Absolutely love these cookies!!! Thank you soo much for the recipe 😍😍😍🤤🤤🤤