Strawberry Banana Bread Cookies

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  • Total Time: 1 hrs 15 mins
  • Hands-on Time: 45 mins
  • Makes: 36 cookies

Fragranced by pure, organic vanilla extract and warm, organic cinnamon, this Strawberry Banana Bread Cookies recipe takes arguably the best part of a muffin — the golden top — and turns it into a crave-worthy cookie.


  • ½ cup refined coconut oil, room temperature

    ¾ cup firmly packed light brown sugar

    ⅔ cup granulated sugar

    1 large egg, room temperature

    ¾ cup mashed ripe banana, room temperature (about 2 large bananas)

    2 teaspoons Simply Organic Vanilla Extract

    1¼ cups all-purpose flour

    ½ cup whole wheat flour

    1 teaspoon baking soda

    1 teaspoon kosher salt

    1 teaspoon Simply Organic Cinnamon

    2 cups quick-cooking oats

    ¾ cup ¼- to ⅛-inch-chopped fresh strawberries


    1. Preheat oven to 350 degrees. 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 for about 2 minutes, until well combined, 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 butter 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.
    4. Using a 1½-tablespoon spring-loaded scoop, scoop dough and place at least 1½ inches apart on prepared pans.
    5. Bake, one pan at a time for 8 to 12 minutes, until edges and tops are just set but centers still seem slightly underdone, rotating pan halfway through baking. Let cool on pan for 5 minutes and 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.

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