Have you been CRAVING a healthy breakfast cookie hyped with some fruit that tastes ‘naturally’ amazing? It has to satisfy that sweet tooth, yet still be healthy and tasty.
The elements of this cookie is a breakdown of oatmeal, strawberries, banana, honey, almond butter, vanilla and… ummm…dark chocolate chips…oh my! BTW…These “COOKIES” have no flour, sugar, butter, oil or eggs!
I found this recipe at “A Sweet Baker” and knew right away I wanted to add this recipe to my blog. Don’t they look so amazing!? I just tweaked it just a tad, and because strawberries are in season, these cookies fit right into my master plan of healthy goodness!
Love it when a plan comes together, don’t you? These are soo good! Healthy Strawberry Banana Oatmeal Cookies!
- 1 large banana see notes, mashed
- 1 cup fresh strawberries chopped
- 2 tablespoons honey
- 3 tablespoons almond butter or peanut butter
- 1 teaspoon vanilla
- *2 cups rolled oats or quick-cook oats read notes
- ½ cup dark chocolate chips also good with peanut butter, milk chocolate or white chocolate chips
- Chocolate Peanut Butter Drizzle
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup peanut butter
Preheat oven to 350 degrees. Line baking sheets with parchment paper or spray with non-stick cooking spray.
In a large bowl, combine a smashed banana, oats, honey, almond butter and vanilla, until well blended.
Add the diced strawberries into the batter and then mix in the chocolate chips.
Drop by the spoonful or use a large ice cream/cookie scoop and place cookies on the baking sheet, and flatten a little with the palm of your hand or fork.
Bake for 15-18 minutes or until cookies turn light golden brown and let sit for 5 minutes before transferring to a baking rack.
Melt chocolate chips and peanut butter for 45 seconds and stir. Drizzle on top of cookies if you want more chocolate and sweet flavor!
*If you want a moister cookie, add in another mashed banana and more honey.
You can also add in coconut, slivered almonds, dried fruits, applesauce or other variations that you love!
Deciding on which oat to use? Here's some help. (I prefer the rolled, which I used in this recipe)
Rolled Oats: Thickest rolled oat, which retains its shape fairly well during cooking.
Quick-cook Oats: Thinner than rolled oats. Cook more quickly, but retain less of their texture.
Want some more oatmeal treats? Here’s some yummies just for you!