Strawberry Banana Breakfast Cookies Recipe
These Strawberry Banana Breakfast Cookies are a healthy, delicious, and easy-to-make breakfast or snack option. Made with ripe bananas, rolled oats, fresh strawberries, and almond butter, they provide a perfect balance of natural sweetness, fiber, and protein. Optional chia or flax seeds add an extra boost of nutrition and texture. These cookies are naturally gluten-free, vegan, and perfect for a quick on-the-go meal.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 8 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mash Banana: In a medium bowl, mash the ripe banana until it reaches a smooth consistency, which will act as a natural sweetener and binder for the cookies.
- Combine Ingredients: Stir in the rolled oats, almond butter, chopped fresh strawberries, and optional chia or flax seeds. Mix thoroughly to ensure all ingredients are evenly distributed.
- Form Cookies: Scoop the dough mixture onto the prepared baking sheet, spacing them evenly. Gently flatten each cookie with the back of the spoon or your fingers to your preferred thickness.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until they are set around the edges but still soft in the center.
- Cool and Store: Allow the cookies to cool completely on the baking sheet; they will firm up as they cool. Store in an airtight container for up to 2 days at room temperature, up to 1 week in the refrigerator, or freeze for up to 3 months.
Notes
- Use extra ripe bananas for enhanced sweetness and moisture.
- Frozen strawberries can be used; thaw and pat dry before adding to the mixture to prevent excess moisture.
- Store cookies in an airtight container: 2 days at room temperature, up to 1 week refrigerated, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 85 kcal
- Sugar: 4 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: strawberry banana breakfast cookies, healthy breakfast cookies, vegan breakfast cookies, gluten-free breakfast, easy breakfast cookie recipe, almond butter cookies, banana oat cookies
