Description
Deliciously soft and naturally sweet Strawberry Oatmeal Cookies made with ripe bananas, creamy cashew butter, fresh strawberries, and dairy-free white chocolate chips. These gluten-free, easy-to-make cookies are perfect for a healthy snack or breakfast treat.
Ingredients
Wet Ingredients
- 1 large ripe banana
- 1/2 cup creamy cashew butter (or any nut or seed butter of choice)
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1/4 teaspoon baking powder
- 1 cup old-fashioned gluten-free rolled oats
Add-ins
- 2 tablespoons chopped fresh strawberries (washed, hulled, and chopped)
- 2 tablespoons dairy-free regular white chocolate chips
- Additional fresh strawberries and chocolate chips for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Mix Wet and Dry Ingredients: In a large mixing bowl, mash the ripe banana thoroughly with a fork. Add the cashew butter, vanilla extract, baking powder, and gluten-free rolled oats. Stir the mixture until well combined.
- Add Fruit and Chocolate: Gently fold in the chopped fresh strawberries followed by the dairy-free white chocolate chips to incorporate them evenly into the dough.
- Shape Cookies: Using a large cookie scoop or spoon, scoop 6 even-sized balls of dough onto the prepared baking sheet, spacing them at least 1/2 inch apart. Shape each mound into a tall, round cookie with your hands, gently pressing down if needed to keep them evenly shaped. Press extra strawberries and chocolate chips on top of each cookie for decoration.
- Bake the Cookies: Bake in the preheated oven for 13-17 minutes, or until the cookies are just set and have a golden tint.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 7 minutes. Then, carefully transfer the cookies to a cooling rack to cool completely before serving.
Notes
- Use ripe bananas for natural sweetness and better texture.
- Substitute cashew butter with any preferred nut or seed butter as desired.
- Ensure strawberries are well-chopped to distribute evenly in cookies.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies are gluten-free and dairy-free if using gluten-free oats and dairy-free chocolate chips.
