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Strawberry Oatmeal Cookies

By Holly Darnell, RD

February 23, 2024

Strawberry oatmeal cookies

When you hear “oatmeal” and “cookies,” you automatically think oatmeal raisin cookies, right? You also may think sickly sweet, with the combo of sugar and raisins. Well, here’s a next generation oatmeal cookie: strawberry oatmeal cookies! (Or you can just call them strawberry cookies.)

This recipes leverages a bunch of delicious natural ingredients, including strawberries, with collagen powder and dark chocolate chips for one of the best tasting cookies you’ve ever make. And because you come to Ancient Nutrition for healthy recipes, we’re going to deliver a strawberry cookie with an ideal set of macros: 19 grams of carbohydrates, 7.5 grams of fat and 13 grams of protein per 190-calorie cookie.

Key Ingredients

Along with strawberries, bananas and maple syrup are used to naturally sweeten these strawberry oatmeal cookies. These ingredients don’t jack the blood sugar like white sugar.

To add some healthy fats alongside getting these cookies to stick together well, almond butter is used. Collagen powder from Multi Collagen Protein also helps these cookies come together, plus offers skin, joint and gut benefits — and helps push the protein content to 13 grams per cookie.

Strawberry oatmeal cookies ingredients

Gluten-free oats are a good source of fiber, trace minerals and even plant-based protein. The soluble fiber contributes to heart health, healthy cholesterol levels and even gut health.

To add a little more sweetness with each bite, dark chocolate chips are also an option.

How to Make Strawberry Oatmeal Cookies

Begin by preheating the oven to 350. Line a baking sheet with parchment paper or a silpat and set aside.

In a medium bowl, add in the bananas first and mash with a fork. Next add the oats, Multi Collagen Protein powder, sea salt, almond butter, maple syrup and vanilla extract. Using a wooden spoon, mix until well combined.

Rinse, hull and chop the strawberries. Fold in the strawberries and chocolate chips into the batter.

Place in the refrigerator for 30 minutes to allow to firm. This creates a chewier texture and cookie.

Using a small cookie scoop or big spoon, roll cookie dough into one-inch balls and place one inch apart on the lined baking sheet. Press each ball into a cookie shape.

Strawberry oatmeal cookies directions

Bake 13 to 15 minutes; or until golden brown.

Remove from the oven and allow to cool completely, about 10 minutes. You can also use a spatula to place on a cooling rack. Store in an airtight container in the refrigerator. Cookies will last for up to one week.

Other Great Afternoon Snacks with Collagen Powder

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Strawberry Oatmeal Cookies Recipe

Category

Desserts, Snacks

Servings

14

Time

45 min (Prep time: 10 min; Cook time: 15 min)

Calories

190

Author

Holly Darnell, RD

Bored of oatmeal raisin cookies or want a healthier version? Make up these strawberry oatmeal cookies (or call them simply strawberry cookies) that have the right level of sweetness and ideal texture. They also feature great macros and contain collagen!

Ingredients
  • 2 ripe bananas, mashed

  • 2 cups gluten-free rolled oats

  • 4 scoops Multi Collagen Protein unflavored powder

  • ¼ teaspoon sea salt

  • ½ cup almond butter

  • ¼ cup maple syrup

  • 1 teaspoon vanilla extract

  • ¾ cup strawberries, hulled and chopped

  • ¼ cup chocolate chips, optional

Directions
  1. Preheat the oven to 350. Line a baking sheet with parchment paper or a silpat and set aside

  2. In a medium bowl, add in bananas, oats, collagen powder, sea salt, almond butter, maple syrup, and vanilla extract. Mix until well combined.

  3. Fold in hulled and chopped strawberries and then chocolate chips.

  4. Place in the refrigerator for 30 minutes to allow to firm. This creates a chewier texture and cookie.

  5. Using a small cookie scoop or big spoon, roll cookie dough into one-inch balls and place one inch apart on the lined baking sheet. Press each ball into a cookie shape. Bake 13-15 minutes; or until golden brown.

  6. Remove from the oven and allow to cool completely, about 10 minutes.

  7. Store in an airtight container in the refrigerator. Cookies will last for up to 1 week.

Nutrition

1 serving (55 g) contains:

  • Calories: 190

  • Total Carbohydrates: 19.2 g

  • Fiber: 3.1 g

  • Sugar: 7.2 g

  • Total Fat: 7.5 g

  • Saturated Fat: 1.5 g

  • Polyunsaturated Fat: 1.6 g

  • Monounsaturated Fat: 3.7 g

  • Trans Fat: 0 g

  • Protein: 13.3 g

  • Cholesterol: 45 mg

  • Sodium: 64 mg (4% DV*)

  • Manganese 1.057 mg (59% DV)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

strawberry oatmeal cookies | strawberry cookies
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