Strawberry Banana Breakfast Cookies Recipe

Introduction

Start your day with these wholesome Strawberry Banana Breakfast Cookies. They combine natural sweetness from fresh fruit with the heartiness of oats, making them a perfect grab-and-go morning treat.

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

1. Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Step 2: Mash the banana in a medium bowl until smooth.
3. Step 3: Stir in oats, almond butter, strawberries, and optional chia or flax seeds. Mix well until combined.
4. Step 4: Scoop the dough onto the baking sheet and gently flatten each cookie.
5. Step 5: Bake for 12–14 minutes, until set around the edges but still soft in the center.
6. Step 6: Let the cookies cool completely before storing, as they firm up as they cool.

Tips & Variations

• Substitute almond butter with peanut or cashew butter for a different nutty flavor.
• Add a handful of dark chocolate chips or chopped nuts for extra texture and sweetness.
• If fresh strawberries are out of season, frozen berries can be used—just thaw and drain excess liquid.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to a week. Reheat briefly in the microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas instead of fresh?

Yes, frozen bananas work well. Thaw and mash them before mixing to achieve the right consistency.

Are these cookies gluten-free?

They can be if you use certified gluten-free rolled oats. Otherwise, make sure your oats are labeled gluten-free to avoid cross-contamination.

Strawberry Banana Breakfast Cookies Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

These Strawberry Banana Breakfast Cookies are a wholesome and delicious way to start your day. Made with simple, natural ingredients like ripe banana, rolled oats, fresh strawberries, and almond butter, they offer a nutritious and energizing breakfast or snack. Optional chia or flax seeds add a boost of omega-3s and fiber. Baked until soft in the center and lightly set around the edges, these cookies are easy to make and perfect for on-the-go mornings.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 8 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup rolled oats
• 1–2 teaspoons chia seeds or ground flax (optional)

Wet Ingredients

• 1 ripe banana, mashed
• 1/4 cup almond butter (unsweetened)
• 1/4 cup chopped fresh strawberries

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mash Banana: In a medium bowl, mash the ripe banana thoroughly until smooth and creamy.
3. Combine Ingredients: Stir in the rolled oats, almond butter, chopped fresh strawberries, and optional chia or ground flax seeds into the mashed banana. Mix well to combine all ingredients uniformly.
4. Scoop Dough: Using a spoon or cookie scoop, place dollops of the cookie dough onto the prepared baking sheet. Gently flatten each scoop to form cookie shapes.
5. Bake Cookies: Bake in the preheated oven for 12–14 minutes, or until the edges are set and the centers remain soft.
6. Cool and Store: Remove the baking sheet from the oven and allow cookies to cool completely on the tray. They will firm up as they cool. Store in an airtight container once cooled.

Notes

• You can substitute almond butter with peanut butter or sunflower seed butter if preferred.
• To add sweetness, consider mixing in a tablespoon of honey or maple syrup before baking.
• For a vegan option, ensure the almond butter does not contain honey and omit any non-vegan additions.
• These cookies store well in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
• Chilling the dough for 15-20 minutes before baking can help the cookies hold their shape better.

Keywords: strawberry banana cookies, breakfast cookies, healthy breakfast, almond butter cookies, oat cookies, healthy snack