Easy strawberry crumble bar breakfast cookies recipe
Print

Vegan Strawberry Crumble Bar Cookies (Keto, Paleo Option)

Vegan strawberry crumble bars get a cookie makeover, and it couldn't be any easier! Made with oatmeal, peanut butter and sweetened with banana, this easy recipe takes 20 minutes to make! Vegan, gluten-free and with a keto and paleo option. 
Course Breakfast, Dessert
Cuisine American
Keyword cookies, strawberries
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 Cookies
Calories 305kcal
Author Arman

Ingredients

For the vegan and gluten-free version

For the keto and paleo option

For the crumb topping

Sugar Free Glaze

Instructions

For the vegan and gluten-free version

  • Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside. 
  • In a large mixing bowl, combine all your ingredients, except for the strawberries and jam, and mix well. 
  • Form 8 balls of dough. Place each ball on the lined tray and press each ball into a cookie shape. Spread the jam on each cookie and evenly distribute the strawberries amongst them. Top the cookies with the crumb topping.  
  • Bake for 15-18 minutes, or until the edges and crumb topping have turned golden brown.
  • Remove cookies from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, drizzle wih the sugar free glaze. 

For the keto and paleo option

  • Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside. 
  • In a mixing bowl, combine your dry ingredients and mix well. In a seperate bowl, combine your pumpkin, coconut oil, and syrup and mix until combined. 
  • Combine your dry and wet ingredients and mix until combined. If the batter is too thick, add the extra 1/4 cup of pumpkin. 
  • Form 8 balls of dough. Place each ball on the lined tray and press each ball into a cookie shape. Spread the jam on each cookie and evenly distribute the strawberries amongst them. Top the cookies with the crumb topping.  
  • Bake for 15-18 minutes, or until the edges and crumb topping have turned golden brown.
  • Remove cookies from the oven and allow to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely. Once cool, drizzle wih the sugar free glaze. 

To make the crumb topping

  • In a small mixing bowl, combine your dry ingredients and mix well. In a seperate small bowl, add your vanilla extract, coconut oil, and keto maple syrup and whisk together.  
  • Combine your wet and dry ingredients and mix very well, until small crumbles remain. If the batter is too thick, add more milk. If too thin, add some extra almond flour.  

For the sugar free glaze

  • Combine your powdered sugar with coconut milk and whisk together until a sticky glaze remains. 

Notes

* Start with 1/4 cup and only add the other 1/4 cup if the batter is too thick.
Vegan Strawberry Crumble Bar Cookies (Keto, Paleo Option) should be stored in the fridge in a sealed container. Cookies will keep for 5 days.
Cookies are freezer friendly and can be kept frozen for up to 2 months. 

Nutrition

Serving: 1Cookie | Calories: 305kcal | Carbohydrates: 33g | Protein: 9g | Fat: 14g | Fiber: 16g | Vitamin A: 3% | Vitamin C: 2% | Calcium: 2% | Iron: 4%