Strawberry Banana Oatmeal Cookies

4.67 from 12 votes

Tastes like a fusion of oatmeal cookies and banana bread to me with some extra goodies, you know, those dark chocolate chips and strawberries.

Prep Time10

Cook Time15

Course: Breakfast, Dessert

Keyword: banana, chocolate chip, cookies, healthy cookies, peanut butter, strawberry

Servings: Servings

Calories: 107kcal

Author: Kim Lange

1 large ripe banana see notes, mashed
1 cup fresh strawberries chopped,
2 tablespoons honey use agave nectar or maple syrup for vegan option
3 tablespoons almond butter or peanut butter, use sugar-free or natural for lower sugar option if desired.
1 teaspoon vanilla extract
2 cups rolled oats or quick-cook oats, or use Gluten-free oats for GF
½ cup dark chocolate chips also good with peanut butter, milk chocolate or white chocolate chips, use Vegan chips for vegan option

½ cup semi-sweet chocolate chips or Vegan chips for vegan option, use sugar-free for sugar-free option
¼ cup peanut butter use sugar-free or natural for lower sugar option if desired.

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, agave/honey/maple syrup, 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 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 if you want them sweeter, add in more agave/honey/maple syrup.
Add-ins: 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.
I like storing these in the fridge in a sealed container. They stay moist and I like the texture how it tastes and they will last longer.