Strawberry Banana Bread Cookies

Directions

1. Preheat oven to 350 degrees. Line 3 rimmed baking sheets with parchment paper.
2. In the bowl of a stand mixer, stir coconut oil by hand until softened and smooth. Add sugars and; 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; mix until combined.
3. In a medium bowl, whisk together flours, baking soda, salt and cinnamon. Add flour mixture to banana mixture all at once; and beat at medium-low speed until nearly combined, stopping to scrape sides of bowl. Add oats; mix just until combined. Gently fold in strawberries.
4. Using a 1½-tablespoon spring-loaded scoop, scoop dough onto prepared pans, placing dough balls at least 1½ inches apart.
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.

 

CHEF NOTES:

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.