These healthy strawberry oatmeal cookies are soft and chewy. They are just 3 ingredients and don’t require any flour, eggs, butter or added sugar. They store well and can be made ahead of time for breakfast, snack or dessert.
It’s finally strawberry season. I love eating strawberries this time of year, but it’s always a struggle to eat all the ripe berries in just a few days. So I do usually end up baking a lot with strawberries, like making these strawberry oatmeal cookies. What I love about this recipe is that it is so versatile. You can make them very healthy or you can add more toppings and other ingredients to suit your personal preferences.
- Quick Oats
Quick Oats: This recipe uses quick oats. Quick oats are rolled oats that have been further processed so they are thinner, smaller and cook faster. I think quick oats works best for this recipe because the oats soften and mix in better.
Bananas: I recommend very ripe bananas. They are sweeter and easier to mash. Because this cookie recipe does not have any added sugar, the cookies rely on the bananas for most of the sweetness.
Strawberries: This recipe works best with very ripe and sweet fresh strawberries. I don’t recommend using frozen strawberries. Frozen strawberries have a lot of moisture which will affect the outcome of the cookies. Also, try to use sweet strawberries. If your strawberries are tart, you may need to add some sugar to the cookie dough because very tart strawberries will make the cookies sour.
How to Make Strawberry Oatmeal Cookies
Chop the strawberries into small cubes, approximately 1/2 inch by 1/2 inch.
Add the mashed bananas and chopped strawberries to a large bowl. Mash the strawberries into the bananas. The strawberries do not need to be completely smashed but you do want some of the strawberry juices to be released from the strawberries and mixed in with the bananas.
Stir in the oats until the oats are fully mixed in. Use a cookie scoop to scoop out the cookie dough and release it onto the prepared baking sheet. Gently press down on each cookie ball until it becomes a thick flat disk. The cookies are then ready to be baked.
These cookies are soft, chewy and lightly sweet. I think the bananas add enough sweetness and the sweet and tartness from the strawberries adds another layer of flavor to the cookies. However, if you prefer sweeter cookies you can add some sugar or honey to the cookie dough. You can also add mix-ins like dried fruit or chocolate chips to increase the sweetness.
If you want to add more texture, flavor and healthy fat to the cookies, you can add peanut butter or almond butter. Adding nut butter will make the cookies chewier, add more flavor and also make the cookies more filling.
More Easy Oatmeal Cookie Recipes
- 3 Ingredient No Bake Oatmeal Cookies
- 3 Ingredient Crispy Oatmeal Cookies
- 2 Ingredient Apple Oatmeal Cookies
3 Ingredient Strawberry Oatmeal Cookies
- 1/2 cup (76 g) chopped strawberries chopped into 1/2 inch cubes, see note
- 1/2 cup (123 g) mashed ripe bananas
- 1 cup (88 g) quick oats
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add chopped strawberries and mashed bananas to a large mixing bowl. Use a whisk to gently mash the strawberries in with the bananas. The strawberries do not need to be fully mashed, but just mashed enough so that some of their juices should be released and mixed in with the bananas. Mash until the mixture is uniform in color (your mixture should be a light shade of pink).
- Add in oats. Stir until the oats are evenly mixed and fully coated. Your cookie dough will not look like traditional cookie dough. It should look more like wet oats.
- Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk. Smooth the sides of the cookie disks if desired. The cookies will not spread during baking so you want to shape the cookies to how you want the final outcome to be.
- Bake cookies for about 11 minutes or until cooked. When cookies are done, they should not stick to the lined baking sheet. Let cookies cool completely before removing them from the baking sheet with a cookie spatula.
- Chop the strawberries to approximately 1/2 inch cubes (slightly smaller is okay but no bigger than 1/2 inch). Measure out 1/2 cup of them for the recipe (or use a scale and measure 76 grams for the recipe). You will need approximately 4 regular-sized strawberries.
- You will need a little more than one banana to yield 1/2 cup of mashed bananas.
- The cookies are only lightly sweetened. If you want them sweeter, you can add chocolate chips, dried fruit or other mix-ins. You can also stir in 1-2 tbsp of sugar or honey to the cookie mixture (or however much needed to taste).
- If you want your cookies to have an even chewier texture and richer flavor, you can add 2-3 tbsp of natural peanut butter or almond butter (add it at the same time as the fruit). I usually do this to add some healthy fat to the cookies for my family, though I prefer eating the ones without the added peanut/almond butter.
- The cookies in the photos have almond butter added to them. If you don't add almond or peanut butter the cookies will turn out lighter in color.
- Uneaten cookies should be stored in an airtight container in the fridge or freezer.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.