Strawberry Banana Breakfast Cookies Recipe
Introduction
These Strawberry Banana Breakfast Cookies are a quick, wholesome way to start your day. Made with simple ingredients, they offer a naturally sweet and satisfying treat perfect for busy mornings or a healthy snack.
Ingredients
- 1 ripe banana, mashed
- 1 cup rolled oats
- 1/4 cup chopped fresh strawberries
- 1/4 cup almond butter (unsweetened)
- 1–2 teaspoons chia seeds or ground flax (optional)
Instructions
- Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, mash the banana until smooth.
- Step 3: Stir in the rolled oats, almond butter, chopped strawberries, and chia or flax seeds if using. Mix until well combined.
- Step 4: Scoop the dough onto the prepared baking sheet, gently flattening each cookie to your desired thickness.
- Step 5: Bake for 12–14 minutes, or until the edges are set but the center remains soft.
- Step 6: Allow the cookies to cool completely on the baking sheet; they will firm up as they cool.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or vanilla extract to the dough.
- Swap almond butter for peanut butter or sunflower seed butter if preferred.
- Use frozen strawberries if fresh aren’t available, just be sure to thaw and drain excess moisture before adding.
- Press in some dark chocolate chips or nuts before baking for added texture and sweetness.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. To reheat, warm gently in the microwave for 10–15 seconds or enjoy them cold as a grab-and-go snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rolled oats instead of quick oats?
Yes, rolled oats work perfectly in this recipe and provide a nice chewy texture.
Are these cookies vegan?
They are vegan as long as you use a plant-based almond butter and no animal-derived ingredients.
PrintStrawberry Banana Breakfast Cookies Recipe
Delight in these naturally sweet and wholesome Strawberry Banana Breakfast Cookies, perfect for a quick, nutritious start to your day. Made with ripe bananas, fresh strawberries, rolled oats, and almond butter, these cookies are both gluten-free and vegan-friendly, offering a satisfying combination of fiber and protein with a hint of fresh fruit flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Cookies
- 1 ripe banana, mashed
- 1 cup rolled oats
- 1/4 cup chopped fresh strawberries
- 1/4 cup almond butter (unsweetened)
- 1–2 teaspoons chia seeds or ground flax (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mash Banana: In a medium bowl, mash the ripe banana thoroughly until you achieve a smooth consistency, which will act as a natural binder and sweetener for the cookies.
- Combine Ingredients: Add the rolled oats, unsweetened almond butter, chopped fresh strawberries, and if desired, chia seeds or ground flax to the mashed banana. Stir well until all components are fully incorporated into a cohesive dough.
- Form Cookies: Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet. Gently flatten each mound to form cookie shapes, ensuring they are evenly sized for consistent baking.
- Bake: Place the baking sheet in the oven and bake for 12 to 14 minutes. The cookies should be set around the edges but still soft in the center when done.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet. As they cool, the cookies will firm up, making them easier to handle and enhancing their texture.
Notes
- Ensure the banana is ripe for the best natural sweetness and moisture.
- Fresh strawberries provide a juicy burst, but dried strawberries can be substituted if fresh are unavailable, though texture and moisture will differ.
- Chia seeds or ground flax are optional but add extra fiber and omega-3 fatty acids.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can be frozen for up to 2 months; thaw before eating.
Keywords: Strawberry Banana Breakfast Cookies, Healthy Breakfast Cookies, Gluten-Free Cookies, Vegan Breakfast, Almond Butter Cookies, Oatmeal Cookies
