Strawberry Banana Bread Oatmeal Cookies
Yields: 15 cookies
 
These chewy cookies taste just like banana bread, and those bright bursts of juicy strawberries are absolutely irresistible! They’ll stay chewy for at least a week if stored in an airtight container in the refrigerator.
  • 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • ¼ cup (63g) mashed banana (about 1 rather small banana)
  • 1 tsp vanilla extract
  • ½ cup (120mL) honey
  • ¾ cup (105g) fresh strawberries, diced
  1. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, mashed banana, and vanilla. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries. Let the cookie dough rest for 10 minutes.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula. Bake at 325°F for 12-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will also work, if measured like this.

For a vegan version, substitute pure maple syrup or agave in place of the honey.

Measure the strawberries before cutting them! It’s important to finely dice the strawberries. They should be no larger than the size of chocolate chips (about half the size of your pinky’s fingernail) to ensure the cookies bake evenly.

Frozen and thawed strawberries may be substituted for the fresh.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/07/24/strawberry-banana-bread-oatmeal-cookies/