Description
These Strawberry Oatmeal Cookies are a wholesome, naturally sweetened treat made with ripe banana, creamy cashew butter, and fresh strawberries. Gluten-free and dairy-free, these cookies are soft, chewy, and studded with white chocolate chips for a delightful texture and flavor. Perfect for a quick snack or a healthy dessert option.
Ingredients
Dry Ingredients
- 1/4 teaspoon baking powder
- 1 cup old-fashioned gluten-free rolled oats
Wet Ingredients
- 1 large ripe banana
- 1/2 cup creamy cashew butter (or substitute with any nut or seed butter)
- 1/2 teaspoon vanilla flavoring
Add-ins
- 2 tablespoons chopped fresh strawberries (washed, hulled, and chopped)
- 2 tablespoons dairy-free regular white chocolate chips
- Additional strawberries and white chocolate chips for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and set it aside.
- Mix the dough: In a large mixing bowl, use a fork to thoroughly mash the ripe banana until smooth. Add the cashew butter, vanilla flavoring, baking powder, and gluten-free rolled oats. Stir everything until well combined. Gently fold in the chopped fresh strawberries, followed by the dairy-free white chocolate chips to incorporate them evenly.
- Form the cookies: Using a large cookie scoop or spoon, scoop six even-sized balls of the dough onto the prepared baking sheet, spacing each at least half an inch apart. Shape each dough ball into a tall, even round by gently pressing with your hands. If the dough mounds are too tall, press down gently to even them out. For a pretty finish, press a few extra strawberries and white chocolate chips onto the tops of the cookies.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 13 to 17 minutes, or until the cookies are just set and golden around the edges.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 7 minutes to firm up. Then, carefully transfer them to a cooling rack to cool completely before serving.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Feel free to substitute cashew butter with any nut or seed butter you prefer.
- Make sure to use gluten-free oats if you’re avoiding gluten.
- Chilling the dough before baking is optional but can help maintain shape if you find the dough too soft.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
