Strawberry Oatmeal Breakfast Cookie
- 2 cups rolled oats (use gluten free, if needed)
- 2 large bananas, mashed
- 1/4 cup chopped strawberries
- 1/2 cup peanut butter (can substitute any nut or seed butter)
- 1/4 cup chocolate chips (your choice ... try sugar-free dark!)
Serves: 16
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
In a large mixing bowl, combine all ingredients except for chocolate chips. Mix well. When ingredients are blended together, gently fold in the chocolate chips. Form small balls of the dough (should make 16) and place them on the lined cookie sheet. Press each ball down gently to form the cookie shape. Bake for 12-15 minutes, or until just golden on the edges.
Remove from oven and cool for a few minutes on the cookie sheet before transferring the cookies to a wire rack to finish cooling. You can store the cookies in a covered container in the refrigerator for up to one week. This is also a "freezer-friendly" recipe, so you can store the cookies covered in the freezer for up to one month.
These are great for a grab-and-go breakfast or snack.
