Strawberry Oatmeal Breakfast Cookies (Naturally Sweetened!)
Strawberry Oatmeal Breakfast Cookies
Ingredients
- 300 grams rolled oats
- 250 grams bananas ripe
- 125 grams strawberries fresh
- 115 grams walnut butter
- 70 grams chia seed
- 45 grams dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Peel and mash the bananas in a large bowl until smooth with only a few small lumps remaining. Hull and slice the strawberries into small pieces.
- Add the rolled oats, walnut butter, chia seeds, and sliced strawberries to the mashed banana. Stir until everything is fully combined and no dry oats remain. The mixture will be thick and slightly sticky.
- Using a large spoon or cookie scoop, divide the mixture into 12 equal portions. Roll each one into a ball between your palms and place on the prepared baking sheet. Press each ball down gently into a round cookie shape about half an inch thick.
- Place the dark chocolate chips on top of each cookie, pressing them in lightly so they stay in place during baking.
- Bake for 12 to 15 minutes until the edges are set and the tops look dry and lightly golden. Allow to cool on the baking sheet for 10 minutes before moving them. They firm up as they cool so give them the full time before handling.
Nutrition
Breakfast does not always have to be something you sit down for… This is the house that proves that! We almost never sit down when it’s a breakfast like this… at least half of the house is neurospicy. We’re lucky that these foods are getting in… we’re not gonna push our luck with trying to sit down for it
We need grab and go or grab and dance or grab and go find my shoes…
These cookies do exactly that, and they taste good enough that you will not feel like you are settling for something just because it is convenient.
There is no added sugar in these. The sweetness comes entirely from the ripe bananas and the dark chocolate chips on top.
The chia seeds and rolled oats give you fiber and the walnut butter adds some healthy fat… all of that to help keep you full throughout the morning.
They take 30 minutes start to finish and make 12 cookies, which is enough to get you through most of the week if you store them right. That makes them one of the better Sunday meal prep items you can add to your routine.
What Makes These Work
The banana is doing a lot of heavy lifting here. It acts as the binder that holds everything together without needing eggs or any added sweetener, so the riper your bananas are the better. If your bananas still have a lot of green on them the cookies will not be as sweet and the mixture may not hold together as well. Spotted, very ripe bananas are what you are looking for.
Walnut butter gives these a slightly earthy, rich flavor that pairs really well with the strawberry and chocolate. If you cannot find walnut butter, almond butter works as a substitute and will give you a similar texture.
A Few Things Worth Knowing Before You Start
Press the cookies down to about half an inch thick before baking. If they are too thick they will not cook through evenly in the 12 to 15 minute window.
Let them cool on the baking sheet for the full 10 minutes before moving them. They are soft and fragile straight out of the oven and they need that time to firm up. If you try to move them too early they will fall apart.
Store in an airtight container in the fridge for up to five days. They are also freezer friendly… place them in a single layer on a baking sheet to freeze solid first, then transfer to a bag or container and store for up to two months. Pull one out the night before and let it thaw in the fridge overnight.
