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Strawberry Cookies
Soft, chewy, and bursting with fresh berries, these strawberry cookies are a simple yet delicious treat made with just four wholesome ingredients. They come together in minutes and bake to perfection in under 15 minutes!
If you’re a fan of strawberry desserts, you’ll love these cookies. They’re inspired by my favorite blueberry oatmeal cookies and almond flour oatmeal cookies, but with a fruity twist. Whether you need a quick snack, a healthy breakfast, or a fun dessert for special occasions (Valentine’s Day, baby showers, or summer picnics), these cookies always hit the spot!
I love these cookies because they have just the right balance of sweetness and chewiness. Plus, they’re completely customizable—add chocolate chips, nuts, or even a swirl of cream cheese to make them your own!
Key Ingredients
- Rolled Oats: Give the cookies their signature chewiness. Gluten-free rolled oats work just as well!
- Almond Butter: Smooth, creamy, and naturally rich in flavor. You can substitute peanut butter, cashew butter, or a nut-free option like tahini or sunflower seed butter.
- Banana: Adds natural sweetness and moisture. If you prefer, you can swap it for unsweetened applesauce.
- Strawberries: Fresh, finely chopped strawberries give these cookies their fruity burst of flavor.
- Extras (Optional):
- Chocolate chips – A handful of white or dark chocolate chips makes these even more indulgent.
- Vanilla extract – Enhances the flavor beautifully.
- Salt – Just a pinch balances out the sweetness.
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Baking the Cookies
- Preheat the Oven
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Ingredients
- In a large bowl, combine the oats, almond butter, mashed banana, and chopped strawberries. Stir until everything is well incorporated. If using chocolate chips, gently fold them in.
- Shape the Cookies
- Using your hands or a cookie scoop, form 12 small dough balls. Place them on the prepared baking sheet, then press each one down slightly into a cookie shape.
- Bake to Perfection
- Bake the cookies for **12-15 minutes**, or until the edges turn lightly golden.
- Cool Before Serving
- Let the cookies cool on the baking sheet for **10 minutes**, then transfer them to a wire rack to cool completely.
I always make a double batch because they disappear quickly! They’re just the right mix of chewy and soft, and the fresh strawberries make them feel extra special.
Serving Ideas
Enjoy these cookies:
- With yogurt – Pair them with Greek yogurt for a balanced breakfast.
- As a snack – Perfect for an afternoon energy boost.
- With coffee or tea – A light and satisfying treat.
- For special occasions – Decorate them with a drizzle of white chocolate for a festive touch.
Flavor Variations
Customize your cookies:
- Add lemon zest – A little fresh lemon zest brightens up the strawberry flavor.
- Mix in nuts or coconut flakes – Adds a bit of crunch and texture.
- Swirl in cream cheese – Creates a strawberry cheesecake flavor!
- Boost with protein powder – Makes them even more filling for breakfast.
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Storage & Freezing
To store: Keep the cookies in an airtight container in the refrigerator for up to 1 week. Since they contain fresh fruit, they don’t store well at room temperature.
To freeze: Place cooled cookies in a freezer-safe bag and freeze for up to 6 months. Thaw at room temperature or reheat in the oven for a few minutes.
These strawberry cookies are a staple in my house because they’re so simple and delicious. Whether you’re looking for a healthy snack, a quick breakfast, or an easy dessert, these cookies will become a favorite in no time!
Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
- Yes, you can use frozen strawberries, but there are a few adjustments to make. Thaw the strawberries first and drain excess liquid, then pat them dry with paper towels before chopping and adding to the cookie dough. This prevents the cookies from becoming too wet during baking.
- → What can I substitute for bananas if I don't like them?
- If you're not a fan of bananas, you can substitute with 1/2 cup unsweetened applesauce plus 1 tablespoon maple syrup or honey. This will provide similar moisture and binding properties. The flavor will be different but still delicious!
- → Are these cookies crunchy or soft?
- These cookies have a soft and chewy texture similar to baked oatmeal. They won't get crispy due to the high moisture content from the bananas and strawberries. If you prefer a firmer cookie, you can bake them for 2-3 minutes longer, but watch carefully to avoid burning.
- → Can I make these cookies nut-free?
- Absolutely! Simply replace the almond butter with sunflower seed butter, tahini, or even coconut butter for a nut-free version. The texture and flavor will vary slightly, but the cookies will still hold together well and taste delicious.
- → Why do my cookies fall apart easily?
- If your cookies are crumbling, there might be a few reasons: 1) The bananas weren't ripe enough (riper bananas have more binding power), 2) The mixture was too dry (add a bit more nut butter), or 3) The cookies were removed from the baking sheet before cooling completely. Make sure to let them cool entirely on the tray to firm up before handling.