Soft, chewy, and bursting with real strawberry flavour-these vegan strawberry cookies are the perfect treat for guilt-free snacking.
These wholesome cookies are low in sugar, naturally gluten-free, dairy-free, and fantastic for summer when strawberries are in season.
Or make these for a healthier Valentine’s Day treat.
They are allergen-friendly with no eggs, no dairy, and require only a handful of healthy ingredients. (No vegan butter.)
Their chewy texture will leave you wanting more.
For more seasonal cookies, try my zucchini oatmeal cookies next.
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious vegan strawberry cookie recipe.
- Bananas: Use overripe bananas with brown spots on their skins. The riper your bananas, the greater the flavour, sweetness, and moisture.
- Tahini: The tahini adds flavour and binds the cookie dough together. You may use other nut or seed butters if preferred. Almond butter, peanut butter, cashew butter, walnut butter, or pecan butter are all great options.
- Oats: Use rolled oats and choose certified gluten-free if needed.
- Vanilla: Use pure vanilla extract, not artificially flavoured.
- Sugar: I’m using unrefined coconut sugar. However, other granulated sugars also work.
- Strawberries: Use fresh strawberries and dice them into small pieces. Fresh will have the best flavour.
- Chocolate chips: The chips are optional, but they pair very well with the banana and strawberries.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Mash the bananas very well into a medium mixing bowl.
Then add the remaining ingredients except the strawberries and chocolate chips.
Mix well and then fold in the strawberry pieces and chocolate chips, if using.
Scoop the cookie batter onto your baking tray. Then shape and press the balls down.
NOTE: There’s no baking powder or baking soda in this recipe, so shape the cookies BEFORE baking them. They will not spread in the oven.
Once baked, allow the cookies to cool down for 5-10 minutes before transferring them to a wire rack to continue cooling.
Variations
- Turn these into thumbprint cookies by making a small indent in the center of each cookie and spooning in some strawberry jam.
- Try white chocolate chips in place of the dark for a fun and bright twist.
- Sprinkle the cookies with powdered sugar after baking for extra sweetness.
Storage
Store the strawberry banana cookies at room temperature for 1-2 days. Or refrigerate them for up to 5 days.
To freeze, use a freezer-safe airtight container and keep frozen for up to 3 months.
Expert Tips
- Use overripe bananas. The riper your bananas, the greater flavour, sweetness, and moisture they will add to your banana chickpea muffins. Bananas with brown skin work best.
- Measure your mashed banana to ensure you're using one cup. Bananas vary greatly in size. Two large bananas or three medium bananas work for me.
- Don’t overbake the cookies, or they will be dry. They will appear underdone, but remember they firm up more as they cool down.
- Let your cookies cool for 5-10 minutes before transferring them to a wire rack.
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 cup mashed banana approx. 3 medium bananas
- 2 cups rolled oats
- ½ cup tahini or other nut or seed butter
- ¼ cup unrefined coconut sugar
- 1 tablespoon pure vanilla extract
- ¼ cup diced strawberries
- ¼ cup vegan chocolate chips optional
Instructions
- Preheat the oven to 350℉/176℃ and line two cookie sheets with parchment paper.
- Mash the bananas into a large mixing bowl. Then add the oats, tahini, sugar, vanilla, and mix well.
- Fold in the strawberries and chocolate chips if using them.
- Scoop the mixture onto your lined baking sheet to make approximately 30 cookies. Then press down each of the cookie dough balls to shape them, since they won't spread much in the oven.
- Bake the cookies for 8-10 minutes and then remove from the oven and let them rest for 5-10 minutes before transferring to a cooling rack.
Notes
- Use overripe bananas. The riper your bananas, the greater flavour, sweetness, and moisture they will add to your banana chickpea muffins. Bananas with brown skin work best.
- Measure your mashed banana to ensure you're using one cup. Bananas vary greatly in size. Two large bananas or three medium bananas work for me.
- Don’t overbake the cookies, or they will be dry. They will appear underdone, but remember they firm up more as they cool down.
- Let your cookies cool for 5-10 minutes before transferring them to a wire rack.
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