Strawberry-Banana Bread Cookies
Makes about 36 cookies
  • ½ cup (112 grams) refined coconut oil, room temperature
  • ¾ cup (165 grams) firmly packed light brown sugar
  • ⅔ cup (133 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • ¾ cup (171 grams) mashed ripe banana, room temperature (about 2 large bananas)
  • 2 teaspoons (8 grams) Simply Organic Vanilla Extract
  • 1¼ cups (156 grams) all-purpose flour
  • ½ cup (65 grams) whole wheat flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) Simply Organic Ground Cinnamon
  • 2 cups (180 grams) quick-cooking oats
  • ¾ cup (150 grams) ¼- to ⅛-inch-chopped fresh strawberries
  1. Preheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer, stir oil by hand until softened and smooth. Add sugars; using the paddle attachment, beat at medium speed until well combined, about 2 minutes, stopping to scrape sides of bowl. Beat in egg. Add banana and vanilla; beat until combined.
  3. In a medium bowl, whisk together flours, baking soda, salt, and cinnamon. Add flour mixture to oil mixture all at once; beat at medium-low speed until nearly combined, stopping to scrape sides of bowl. Add oats; beat just until combined. Gently fold in strawberries. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 28 grams each), and place at least 1½ inches apart on prepared pans.
  4. Bake, one batch at a time, until edges and tops are just set but centers still seem slightly underdone, 8 to 12 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Serve warm, or let cool completely on wire racks.
A 3½- to 4-inch round cutter can be used to form still-warm cookies into a more circular shape, if desired. Place cutter around 1 cookie; gently move cutter in a circular motion while making contact with edges of cookie until desired shape is reached. Repeat as needed.
Nutrition Information
Serving size: 1 cookie Calories: 106 Fat: 4g Saturated fat: 3g Trans fat: 0g Carbohydrates: 17g Sugar: 9g Sodium: 92mg Protein: 1g Cholesterol: 5mg
Recipe by Bake from Scratch at