Strawberry Banana Oatmeal Cookies
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 14-16 1x
- Category: snacks
Ingredients
Scale
- 1 cup rolled oats, gluten-free if needed
- 2/3 cup almond meal
- 2 TBS flaxseed meal
- 1/3 cup oat flour (~1/2 cup GF rolled oats, ground)
- 1/2 TBS ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup coconut sugar
- 1 mashed medium banana (~1/2 cup)
- 1 small banana chopped
- 1/2 cup chopped strawberries (I used fresh)
Instructions
- Preheat oven to 350F, line a large baking sheet with parchment paper, set aside.
- In a large bowl combine oats, almond meal, flaxseed, oat flour, ground cinnamon, baking soda, and salt. Set aside.
- In a medium bowl combine well mashed banana with coconut sugar. Transfer to large bowl of dry ingredients and stir until well combined. Gently fold in chopped banana and strawberries.
- Using large cookie scoop, or about 1 1/2 tablespoons, drop dough onto prepared baking sheet.
- Bake cookies for 9-12 minutes, allowing to cool on cookie sheet for 2-3 minutes before transferring to cooling rack.
- Allow cookies to cool completely before storing in airtight container. These cookies are a little moist so they may keep best in the fridge. They are also great served warm and topped with some almond butter!
Notes
-Cookies freeze well in airtight container, about 1-3 months. Thaw at room temperature, or warm in toaster!
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6
- Sodium: 76mg
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 0mg