These Strawberry Oatmeal Cookies are soft, chewy and easy to make with just a handful of ingredients. They’re naturally sweetened with fresh strawberries and banana and make the perfect healthy make-ahead breakfast or snack that comes together in less than 30 minutes. Gluten-free, vegan, refined sugar-free, dairy-free with grain-free options.
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Updated April 2023
Easy Strawberry Oatmeal Cookies
What could be better than a chewy oatmeal cookie? These Strawberry Oatmeal Cookies are soft, chewy and bursting with sweet strawberries and delicious white chocolate chips.
They don’t contain any added sugars and you can make these oatmeal strawberry cookies ahead of time or the morning of – whatever works! They’re great for meal prep, and they’re also a wonderful healthy snack option for spring and summer. You simply can’t go wrong with this classic oatmeal cookie recipes!
Are Oatmeal Cookies Healthy?
These chewy oatmeal cookies are made with old-fashioned oats and are naturally sweetened with banana. They’re hearty, nutritious, and they boast big flavors like strawberry, nut butter and more!
This cookie recipe is gluten-free, vegan, refined-sugar free and can easily be nut-free or grain-free with a few simple swaps! No matter what dietary needs you have, you’re about to discover your new favorite oatmeal cookie.
Recipe Ingredients
These cookies call for different ingredients, depending on the flavor you’re making. Here’s what you’ll need in general and for each variation.
- Banana: About 1 ripe banana for natural sweetness and omits the need for an egg.
- Cashew Butter: You can also use any nut butter or seed butter.
- Vanilla Extract: For flavor and sweetness.
- Baking Powder: For thick and chewy cookies.
- Gluten-Free Old-Fashioned Rolled Oats: To keep these cookies grain-free and paleo-friendly, sub with a mix of roughly chopped coconut flakes and sliced almonds.
- Strawberries: Washed, hulled and chopped.
- White Chocolate Chips: We like to use dairy-free white chocolate chips to keep this cookie recipe vegan but you can leave them out or use regular if preferred.
How to Make Strawberry Oatmeal Cookies
No matter what kind of oatmeal breakfast cookies you’re making, the process is pretty much the same. Here’s a general overview:
- Heat Oven: Preheat the oven to 350°F and line a baking pan with parchment paper.
- Combine Ingredients: In a large mixing bowl, use a fork to mash the banana. Add the cashew butter, vanilla, baking powder and rolled oats. Mix to combine.
- Fold In Add-Ins: Fold in the strawberries followed by the chocolate chips.
- Form Cookies & Bake: Use a large cookie scoop or a large spoon to scoop 6 even-sized balls of dough (we want the cookies to be fairly tall and big) and place the dough round on the prepared baking sheet. Use your hands to shape the dough into a tall even round, you can use your hand to press down very gently if the dough mound seems too tall. Leave at least a 1/2-inch space between each cookie. Press a few strawberries and chocolate chips into each cookie (to make them prettier). Bake in the preheated oven for 13-17 minutes or until the cookies are just set and golden.
- Let Cool: Remove the pan from the oven and let the cookies cool for 7 minutes before carefully transferring them to a cooling rack.
Tips for Success
There are a few things you should note in order to nail keto chocolate chip cookies on your first try. Don’t forget about these important tips!
- Use a ripe banana: Be sure to use a ripe banana for the optimal sweetness.
- Use a large cookie scoop for even-sized dough balls: We want the cookies to be fairly tall and big and a cookie scoop helps to give you the perfect amount.
- Don’t Over-Bake: Be sure to watch your cookies carefully and remove them promptly from the oven once you see the edges start to turn golden brown. They actually continue to cook for a bit once removed from the oven, so it’s better to take them out a little sooner than a little too late.
Variations and Add-In Ideas
Want to switch up the flavors. With just a few simple swaps, you can have a different oatmeal cookie no matter what mood you’re in. If you’re not opposed to incorporating more ingredients into your keto peanut butter cookies, I’ve got some seriously yummy options for you! Try adding one or more of the following items.
- Cinnamon: A pinch of cinnamon enhances the flavor of these cookies even more while adding a lovely touch of warmth.
- Chocolate Chips: Chocolate and peanut butter are a heavenly duo! Feel free to throw your favorite kind of chocolate chips into the cookie batter.
- Chopped Nuts: Peanuts, pecans, almonds, cashews—you name it! Chop up some nuts, toast them if you’d like, and introduce a satisfying crunch to your cookies.
- Salt: You can add a pinch of salt to balance out the sweetness.
- Shredded Coconut: Shredded coconut gives these cookies even more texture and chewiness. If you want to taste the coconut flavor, go ahead and toast your shredded coconut before mixing it into the batter.
How to Store Leftovers
Extra cookies should be kept in an airtight container at room temperature. They will remain fresh for up to 5 days, if stored properly.
Can I Freeze These?
Absolutely! We always make a double batch of these cookies – one for the counter and one for the freezer.
To freeze strawberry cookies, simply place the entire baking sheet of cooled cookies in the freezer for 30 minutes. After 30 minutes, transfer the cookies to a freezer-safe bag or airtight container and store them for up to 3 months.
More healthy cookie recipes you will love:
These Strawberry Oatmeal Cookies are soft, chewy and easy to make with just a handful of ingredients. They're naturally sweetened with banana and make the perfect healthy make-ahead breakfast or snack that comes together in less than 30 minutes. Gluten-free, refined sugar-free, dairy-free, vegan with grain-free options.
- 1 large ripe banana
- 1/2 cup creamy cashew butter or sub for any nut or seed butter of choice
- 1/2 teaspoon vanilla extract
- ¼ teaspoon baking powder
- 1 cups old-fashioned gluten-free rolled oats , for grain-free, sub with 1/2 cup roughly chopped sliced almonds and roughly chopped 1/2 cup coconut flakes
- 2 tablespoons chopped fresh strawberries washed, hulled and chopped (or 2 tablespoons (about 1-2 strawberries), plus more for topping
- 2 tablespoons dairy-free regular white chocolate chips , can omit or sub with regular white chocolate chips or dark chocolate chips if not vegan / dairy-free, plus more for topping
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, use a fork to mash the banana. Add the cashew butter, vanilla, baking powder and rolled oats. Mix to combine then fold in the strawberries followed by the chocolate chips.
Use a large cookie scoop or a large spoon to scoop 6 even-sized balls of dough (we want the cookies to be fairly tall and big) and place the dough round on the prepared baking sheet. Use your hands to shape the dough into a tall even round, you can use your hand to press down very gently if the dough mound seems too tall. Leave at least a 1/2-inch space between each cookie.
Press a few strawberries and chocolate chips into each cookie (to make them prettier). Bake in the preheated oven for 13-17 minutes or until the cookies are just set and golden.
Bake in the preheated oven for 13-17 minutes or until the cookies are just set and golden. Remove the pan from the oven and let the cookies cool for 7 minutes before carefully transferring them to a cooling rack.
Recipe Video
How to Store Leftovers
Extra cookies should be kept in an airtight container at room temperature. They will remain fresh for up to 5 days, if stored properly.
How to freeze
To freeze strawberry cookies, simply place the entire baking sheet of cooled cookies in the freezer for 30 minutes. After 30 minutes, transfer the cookies to a freezer-safe bag or airtight container and store them for up to 3 months.
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