Strawberry Cookies (4 Ingredients)
These soft and chewy strawberry cookies are made with four ingredients and take 12 minutes to bake.
Servings 12 Cookies
Calories 98kcal
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
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 the oats, banana, and almond butter and mix well. Fold through the strawberries and any extra mix-ins of choice.
- 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.
Video
Notes
- Mix-ins: Add up to half a cup of chocolate chips, nuts, candy, etc.
- 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: 1serving | Calories: 98kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Sodium: 1mg | Potassium: 159mg | Fiber: 2g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg | NET CARBS: 10g