Can I use frozen strawberries?

Not recommended. Frozen strawberries release too much moisture during baking, which can make the cookies soggy and affect their structure. Stick to fresh or dried strawberries for the best texture.

Do I need to cook the oats first?

Nope! The oats bake up perfectly in the oven and soften in the dough. Using them raw also helps maintain their wholesome, chewy texture.

Can I make these nut-free?

Absolutely. Use sunflower seed butter instead of almond butter, and skip the sliced almonds on top. The cookies will still be delicious and satisfying.

These cookies are gently sweet, thanks to ripe banana and a touch of maple syrup. They’re perfect for breakfast or a light snack—not a sugar bomb.

Can I double the batch?

Yes! These cookies freeze wonderfully. Just be sure to cool them completely before freezing and store in a freezer-safe container.

What kind of almond butter is best?

Natural, creamy almond butter without added sugar or oils is ideal. It blends easily into the dough and lets the strawberry flavor shine.

Not really. These cookies keep their shape fairly well, so gently flatten them before baking if you want a more traditional cookie look.

Can I skip the banana?

You can try subbing with applesauce or mashed sweet potato. Just note that the flavor and sweetness will shift slightly, and you may need a bit more oats to balance moisture.

Irresistible Strawberry Almond Oat Cookies

Description

Strawberry Almond Oat Cookies to keep you full till lunch. Soft, fruity, and naturally sweet , these cookies are packed with juicy strawberries, creamy almond butter, and a touch of crunch from sliced almonds.

Ingredients

1 ripe banana
1 cup quick oats
½ cup chopped fresh or dried strawberries
2 tablespoons almond butter
1 tablespoon maple syrup or honey
1 tablespoon sliced almonds (plus more for topping)
½ teaspoon vanilla extract
Pinch of salt

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Instructions

Mash the banana in a mixing bowl until smooth.
Stir in almond butter, maple syrup or honey, vanilla extract, and salt.
Add the oats and strawberries, and mix until combined.
Scoop the dough onto a baking sheet lined with parchment paper.
Flatten each cookie slightly and top with extra sliced almonds.
Bake at 350°F (175°C) for 12 to 14 minutes, or until just set and lightly golden.
Cool completely on the baking sheet before transferring to a container.

Notes

Use dried strawberries for a chewier, more portable cookie.
Pat fresh strawberries dry before mixing to avoid excess moisture.
Store in a sealed container in the fridge for up to 1 week or freeze for up to 2 months.