Strawberry Banana Breakfast Cookies Recipe
Sweet, fruity, and wholesome, these strawberry banana breakfast cookies are made with oats, almond butter, and real strawberries. Naturally sweet and easy to prep in one bowl, they are perfect for a grab-and-go breakfast or a lunchbox treat.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main 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
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mash the Banana: In a medium bowl, mash the ripe banana thoroughly until smooth to create the base for the cookie dough.
- Combine Ingredients: Add the rolled oats, almond butter, chopped strawberries, and optional chia seeds or ground flax to the mashed banana. Stir well until all ingredients are evenly incorporated.
- Form Cookies: Scoop the dough onto the prepared baking sheet, forming about 10 mounds. Gently flatten each mound to shape the cookies.
- Bake: Bake in the preheated oven for 12–14 minutes, or until the cookies are set around the edges yet still soft in the center.
- Cool: Remove from the oven and allow the cookies to cool completely on the baking sheet. They will firm up as they cool, making them easier to handle and store.
Notes
- Use extra ripe bananas for better sweetness and moisture.
- Frozen strawberries can be used as a substitute—make sure to thaw and pat them dry before adding.
- Store cookies in an airtight container for up to 2 days at room temperature, up to 1 week in the refrigerator, or freeze for up to 3 months.
