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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 tried strawberry, chocolate chip. They were gone by the next day!! Delicious
How would I defrost the cookies? And does the texture change once frozen to defrosted?
Looks good! I will try adding some walnuts or pecans.
I love them I make them all the time.
These look really good but I was wondering if I could add protein powder to this recipe or would it not work, either way I can’t wait to make them!
That is fine 🙂
What can I sub for the nut butters?
tahini!
I wonder if softened flax seeds could be used in lieu of the oats? It might change the bake time; I’m not sure. They sound amazing!
Simple, easy, delicious! 😋
I just made these. I wasn’t in the mood to bake, but decided to go ahead anyway. This was quick and easy and they are soooo good! I love the strawberries with the chocolate and chewy oatmeal.
THIS recipe looks so good, thanks Shirley for all your hard work.
I should have left them in a little longer but I was impatient. Gooey and yummy! The strawberries are such a nice touch!!
Why are these called “4-ingredient” cookies when there’s 5 ingredients?
Because you are counting the optional ingredients. Enjoy.
I would like to try these Strawberry cookies but not sure of the smashed banana. Do you taste the banana? If so , what can I substitute instead?
Applesauce works!
These were a huge hit with my family! Super easy to make. I added a tiny bit more strawberry, used peanut butter and dairy free chocolate chips. So good!
They look so yummy can’t wait to get baking 🙏👍 thank you
So easy to make that take you very long to finish and Delicious!