Healthy Strawberry Oatmeal Cookies
Soft, naturally sweet strawberry oatmeal cookies made with banana, oats, and nut butter. Topped with yogurt and fresh strawberries for a fun, toddler-friendly strawberry shortcake-inspired treat with no added sugar.
Equipment
- masher for banana
- measuring cups and utensils
Ingredients
- 1 cup almond flour or oat flour
- ½ cup rolled oats
- ¼ cup nut butter peanut, almond, or cashew (sub with seed butter for school-friendly)
- 1 ripe banana mashed
- 1 egg or flax egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 2 tablespoon Tiny Sprouts brain booster or ground flaxseed
for the topping
- ½ cup plain greek yogurt
- ¼ cup softened cream cheese optional, can omit!
- ½-1 cup fresh strawberries finely chopped
Instructions
- Preheat oven to 350°F and line a baking sheet.
- In a bowl, mash the banana, then mix in the egg, nut butter, and vanilla
- Add almond flour, oats, brain booster or ground flaxseed, and baking powder. mix until a soft dough forms
- Scoop into small portions and gently flatten into cookie shapes
- Bake for 10-12 minutes, until set. Let cool completely, then top with yogurt "frosting" and chopped strawberries before serving!
Notes
These cookies provide a nice balance of carbs + healthy fats + a little protein to help keep your toddler satisfied, while also sneaking in fiber, iron, and omega-3s in a super approachable way!!
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used. Calculated without the optional add-ins.
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