Easy strawberry oatmeal cookies are soft, chewy, rich and delicious! This oatmeal cookie recipe is easy to customise and may become your favourite!
INGREDIENT
– 2 large ripe bananas mashed (⅔ cup)– ¼ cup (60 ml) pure maple syrup– 2/3 cup (160 g) unsweetened almond butter– 2 cups (214 g) quick oats– 1/2 tsp sea salt– 3/4 cup (110 g) fresh strawberries, chopped into small chunk
INSTRUCTIONS
Preheat the oven to 350°F and line a large baking sheet with parchment. Mash bananas in a big bowl until creamy.
Step 1
Pure maple syrup, almond butter, and vanilla extract should be mixed until thick and sticky.
Step 2
Let chilled almond butter sit on the counter for 20 minutes or microwave it for 20-30 seconds until it's easy to stir before baking.
Step 3
Blend the oats, sea salt, and wet ingredients (and ground cinnamon if desired) until well combined.
Step 4
Mix chopped strawberries into oatmeal cookie batter until evenly distributed. Regular cookie dough is sticky and thick.
Step 5
Place dough spoonfuls or cookie scoops on baking sheet. Choose cookies accordingly since baked ones are the same size and shape. I prefer 9 large round cookies, but 20 small work.
Step 6
Place cookies on the centre rack of the preheated oven for 10–15 minutes until edges are slightly golden brown and firm when poked. Smaller cookies take 8–12 minutes, while larger ones take 12–15.
Step 7
10 minutes after cooling, transfer cookies to wire rack. Let cookies cool on the sheet without a wire rack before peeling and eating.