Strawberry Banana Bread Oatmeal Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Banana
  • 3/4 cup Strawberries, fresh

• Condiments

  • 1/2 cup Honey

• Pasta & Grains

  • 1 cup Oats, instant

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

• Dairy

  • 2 tbsp Coconut oil or unsalted butter

Found on amyshealthybaking.com

Description

Ingredients

• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• ¼ cup (63g) mashed banana (about 1 rather small banana)
• 1 tsp vanilla extract
• ½ cup (120mL) honey
• ¾ cup (105g) fresh strawberries, diced

Directions

• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, mashed banana, and vanilla. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries. Let the cookie dough rest for 10 minutes.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula. Bake at 325°F for 12-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.