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.
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
- 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.
Step 3: Blend in flour mixture.
Step 4: Add mashed bananas and vanilla extract, mixing well.
Step 5: Stir in oats.
Step 6: Then stir in strawberries.
Step 7: Measure even scoopfuls of dough onto a greased or nonstick cookie sheet.
Tip: I use this cookie scoop to ensure my cookies are the same size.
Step 8: Bake 10-12 minutes at 350 degrees or until cookies have browned on edges and are set in the middle.
Step 9: Leave on cookie sheet for about 3-4 minutes before removing to wire rack to cool completely.
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
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.
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.
Store in a sealed, airtight container for up to three days.
Other Recipes You’ll Love
Strawberry Banana Oatmeal Cookies
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.
Erin Gierhart says
Is it okay that I have these cookies for breakfast? Because they are so good!
Liz says
It’s totally okay to have them for breakfast!
Raquel says
A delicious way to enjoy oatmeal!
Liz says
I agree!
Chef Dennis says
These cookies are absolutely tasty!
Liz says
Deeeeeelicious!
Teresa says
These look so yummy!
Liz says
They’re scrumptious!