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Home » Recipes » Strawberry Banana Oatmeal Cookies

Strawberry Banana Oatmeal Cookies

By: Liz  /  Published: July 26, 2021  /  Updated: July 26, 2021  /   Leave a comment

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Strawberry Banana Oatmeal Cookies are amazing! Magic happens when strawberries and bananas come together and these soft, chewy, and puffy cookies showcase the magic in a mouthwateringly delicious way.

cookies with strawberries and banana on cooling rack

What Makes this Recipe Special

  • Strawberries and bananas – One of the best flavor pairings ever created and now it’s in cookie form!
  • Jazzed up flavor – The concentrated piquancy of freeze-dried strawberries adds extra pizzazz to these strawberry oatmeal cookies.
  • Soft and chewy – These tender cookies retain their softness and have a pleasing cake-like texture.

Key Ingredients

labeled ingredients for strawberry banana oatmeal cookies
  • Freeze-dried strawberries – Using freeze-dried strawberries rather than fresh strawberries cuts down on a lot of unnecessary moisture.
  • Bananas – Use very ripe bananas; they’re at their sweetest when they’re getting soft and smushy. (Don’t throw away your brown bananas; they’re perfect for this recipe.)
  • Oats – I like using quick oats for a tender texture. If you want a little more nuttiness and crunch, use rolled oats.
  • Sugar – I recommend Dixie Crystals. It’s what I use!

Step-by-Step Directions

Step 1: In medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

Step 2: In mixing bowl, cream butter and sugar together until smooth. Beat in egg.

cream butter and eggs

Step 3: Blend in flour mixture.

add flour to mixture


Step 4: Add mashed bananas and vanilla extract, mixing well.

adding mashed banana to creamed butter


Step 5: Stir in oats.

add oatmeal to flour mixture

Step 6: Then stir in strawberries.

add dried strawberries to oatmeal mixture


Step 7: Measure even scoopfuls of dough onto a greased or nonstick cookie sheet.

baking sheet with scoops of cookie dough

Tip: I use this cookie scoop to ensure my cookies are the same size.

strawberry banana oatmeal mixture


Step 8: Bake 10-12 minutes at 350 degrees or until cookies have browned on edges and are set in the middle.

strawberry banana cookies on baking sheet

Step 9: Leave on cookie sheet for about 3-4 minutes before removing to wire rack to cool completely.

cookies with strawberries and banana on cooling rack

Helpful Tips

  • Use freeze-dried strawberries for flavor oomph and to cut out the extra water content from fresh berries.
  • I like using quick oats for these for a tender texture. If you want a little more nuttiness and crunch, use rolled oats. Either will work though.
  • Use a cookie scoop to measure the dough evenly.
  • Add strawberry chunks to the top of your cookie dough balls if you want more pops of red to show.
  • Make sure to leave cookies on the cookie sheet after removing from oven for several minutes before putting on cooling rack.

Recipe FAQ

Should I use quick oats or old-fashioned rolled oats?

I like using quick oats for these for a tender texture. If you want a little more nuttiness and crunch, use rolled oats. Either will work though.

Can I use fresh strawberries?

Technically yes, but the moisture content will change the cookie texture, so I’m not recommending it for this recipe. Freeze-dried strawberries pack more strawberry flavor too.

How do I store strawberry banana oatmeal cookies?

Store in a sealed, airtight container for up to three days.

strawberry banana oatmeal cookies on plate with strawberries

Other Recipes You’ll Love

  • Strawberry Glazed Donut Bites (Sprinkled with Coconut)
  • Whopper Cookies (Malted Milk Cookies)
  • Strawberry Banana Cheesecake Salad
  • Easy Homemade Strawberry Banana Pudding
  • Banana Cookies Recipe
  • Banana Pudding Squares
hand holding stack of three cookies


 

strawberry banana cookies on cooling rack

Strawberry Banana Oatmeal Cookies

Liz - Eat Move Make
Strawberry Banana Oatmeal Cookies are soft, chewy, and puffy cookies with a flavor pairing that's to die for.
5 from 13 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 135 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¾ teaspoons baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg at room temperature
  • 2 bananas mashed
  • 1 teaspoon vanilla extract
  • 1¾ cup quick oats
  • 1 ½ cups freeze-dried strawberries

Instructions
 

  • Preheat oven to 350 degrees.
  • In medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
  • In mixing bowl, cream butter and sugar together until smooth. Beat in egg.
  • Add mashed bananas and vanilla extract, mixing well. Add flour mixture.
  • Stir in oats and then strawberries. Chill dough for at least 30 minutes.
  • Measure even scoopfuls of dough onto a greased or nonstick cookie sheet.
  • Bake 10-12 minutes or until cookies have browned on edges and are set in the middle. Leave on cookie sheet for about 3-4 minutes before removing to wire rack to cool completely.

Notes

  • Use freeze-dried strawberries for flavor oomph and to cut out the extra water content from fresh berries.
  • I like using quick oats for these for a tender texture. If you want a little more nuttiness and crunch, use rolled oats. Either will work though.
  • Chill dough for at least 30 minutes before scooping.
  • Use a cookie scoop to measure the dough evenly.
  • Add strawberry chunks to the top of your cookie dough balls if you want more pops of red to show.
  • Make sure to leave cookies on the cookie sheet after removing from oven for several minutes before putting on cooling rack.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 135kcalCarbohydrates: 23gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 35mgPotassium: 186mgFiber: 2gSugar: 13gVitamin A: 129IUVitamin C: 121mgCalcium: 11mgIron: 3mg
Tried this recipe?Let us know how it was!

Related topics
Cookies Desserts Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Comments

  1. Erin Gierhart says

    July 26, 2021 at 8:23 pm

    Is it okay that I have these cookies for breakfast? Because they are so good!

    Reply
    • Liz says

      July 31, 2021 at 3:06 pm

      It’s totally okay to have them for breakfast!

      Reply
  2. Raquel says

    July 26, 2021 at 7:43 pm

    A delicious way to enjoy oatmeal!

    Reply
    • Liz says

      July 31, 2021 at 3:07 pm

      I agree!

      Reply
  3. Chef Dennis says

    July 26, 2021 at 5:35 pm

    These cookies are absolutely tasty!

    Reply
    • Liz says

      July 31, 2021 at 3:07 pm

      Deeeeeelicious!

      Reply
  4. Teresa says

    July 26, 2021 at 1:03 pm

    These look so yummy!

    Reply
    • Liz says

      July 26, 2021 at 1:13 pm

      They’re scrumptious!

      Reply

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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