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.
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.
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.
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. 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.
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.
To freeze: Place leftover cookies in a freezer bag and store them in the freezer for up to 6 months.
Frequently asked questions
More easy cookies to try
Peanut butter oatmeal cookies No bake oatmeal cookies Thumbprint cookies Or any of my cookie recipes
Recipe originally published April 2019, but updated to include new information.
