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+ servings
Overhead shot of six strawberry cookies on a white plate

Strawberry Oatmeal Cookies

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.

Course Breakfast, Dessert
Cuisine American
Keyword gluten free, healthy cookie recipe, how to make strawberry cookies, make ahead breakfast recipe, strawberry cookie recipe, strawberry cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 cookies
Calories 224 kcal
Author Kelly


  • 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


  1. Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
  2. 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.
    Strawberry Oatmeal cookie batter in a clear mixing bowl
  3. 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.

    Six mounds of strawberry cookie dough balls on a lined baking sheet
  4. 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.

    Overhead shot of six strawberry cookies on a white plate

Recipe Notes

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.

Nutrition Facts
Strawberry Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 224 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.