Strawberry Banana Oatmeal Cookies

Serves 30
Prep time 10 minutes
Cook time 11 minutes
Total time 21 minutes
Website Adapted from Savory Sweet Life Alice Currah
Trade out chocolate chips and make freeze dried strawberry banana oatmeal cookies to add a yummy crunch.


  • 1/2 cup butter - room temperature
  • 1 cup raw sugar
  • 1 egg
  • 2 teaspoons honey
  • 1 - 1/4 cup old fashioned oats (not quick or instant)
  • 2/3 cups flour
  • 1 cup freeze dried strawberries and bananas
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt


Step 1
Preheat the oven to 350 degrees F.
Step 2
Using a stand mixer, cream the butter and sugar on medium-high for 30 seconds, then increase the speed to high for up to 2 minutes until the sugar-butter mixer looks whipped like frosting and not like wet sand.
Step 3
Reduce the speed to medium and add the egg and honey until well combined.
Step 4
Add the oats, flour, freeze-dried fruit, baking powder, baking soda, and salt.
Step 5
Continue to mix on medium speed for about 30 seconds until the dough is completely mixed.
Step 6
Using a medium cookie scoop, scoop the cookie dough approximately 2 inches apart on a baking sheet that is lined with either parchment paper or a silicon mat. A medium cookie scoop is slightly bigger than a tablespoon.
Step 7
Bake for 11-12 minutes turning the baking sheet around half way through the baking time until the cookies are golden brown, slightly lighter in the center.
Step 8
Remove the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a plate or wire rack. Best when eaten slightly warm, the edges of the cookies will become crispy when cooled down.
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