Description
Delicious and healthy chocolate strawberry oat cookies that are easy to make and perfect for a sweet treat.
Ingredients
Scale
- 1 large ripe banana (mashed)
- 1 cup fresh strawberries (chopped)
- 2 tablespoons honey (or agave nectar or maple syrup for vegan option)
- 3 tablespoons almond butter (or peanut butter, use sugar-free or natural for lower sugar option)
- 1 teaspoon vanilla extract
- 2 cups rolled oats (or quick-cook oats, or Gluten-free oats for GF)
- ½ cup dark chocolate chips (or 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)
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a large bowl, combine mashed banana, oats, honey/agave/maple syrup, almond butter, and vanilla until well blended.
- Add the diced strawberries into the batter and mix in the chocolate chips.
- Drop by the spoonful or use a large cookie scoop to 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. 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 for more chocolate flavor.
Notes
- Use agave nectar or maple syrup for a vegan-friendly option.
- For lower sugar options, choose sugar-free or natural nut butter.
- For gluten-free cookies, use gluten-free oats.
- Mix and match chocolate chips as desired to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg