👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2
In a medium mixing bowl, thoroughly mash the ripe bananas with a fork until mostly smooth.
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3
Add the rolled oats to the mashed bananas and stir well until combined and the oats are evenly coated.
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4
Gently fold in the finely diced fresh strawberries and chocolate chips until evenly distributed.
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5
Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Gently flatten each cookie to about ½ inch thick.
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6
Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. Watch them carefully to prevent over-baking.
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7
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool.
💡 Notes
For best results, use very ripe bananas with plenty of brown spots. Feel free to substitute other berries or a mix of nuts and seeds for the strawberries. Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. These freeze beautifully for longer storage – simply thaw at room temperature or warm briefly in the microwave.
🥗 Nutrition (per serving)
Calories
120 kcal
Protein
2g
Total Fat
5g
Saturated Fat
3g
Carbs
18g
Fiber
2g
Sugar
9g
Sodium
5mg
Cholesterol
0mg
