Strawberry Cookies (4 Ingredients) (Print Version)

# Ingredients:

01 - 2 cups rolled oats (gluten-free, if needed)

02 - 2 large bananas, mashed

03 - 1/4 cup strawberries, chopped

04 - 1/2 cup almond butter (can substitute any nut or seed butter)

05 - 1/4 cup chocolate chips (optional)

01 - Preheat the oven to 180C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.

02 - In a large mixing bowl, combine all your ingredients, except for the strawberries and chocolate chips. Fold them through at the end.

03 - Form 12 small balls of dough and place each one on the lined sheet. Press each ball into a cookie shape.

04 - Bake for 12 minutes, or until golden on the edges. Remove from the oven and allow them to cool on the tray completely.

01 - These cookies are eggless and aren't the best to keep at room temperature. Store leftover cookies in the refrigerator until ready to enjoy.

02 - Refrigerated cookies will keep fresh in a sealed container for up to 1 week.

03 - To freeze, place leftover cookies in a ziplock bag and store in the freezer for up to 6 months.