Strawberry Oatmeal Cookies

Was looking around for a fun strawberry recipe to make for Valentine's Day and this cookie caught my eye. Only 5 ingredients and basically what I put in my morning bowl of oats (minus the chocolate chips), so I was sold. These Strawberry Oatmeal Cookies turned out so yummy they were devoured days before Valentine's Day even got here. I ended up having to make two batches in one week and we enjoyed them all week long. I used half of the amount of chocolate chips and increased the amount of strawberries some. I also found that dipping my hand in water while forming the cookies was very helpful as it was pretty sticky otherwise. Definitely worth forming into a cookie shape though so it bakes evenly. I have a feeling I will be making these a lot now. I mean you can't get much healthier in a cookie and it was certainly something we looked forward to eating! ​

Strawberry Oatmeal Cookies
Ingredients:

• 2 cups rolled oats gluten free, if needed
• 2 large bananas mashed
• 1/4 cup strawberries chopped
• 1/2 cup almond butter (can sub for any nut or seed butter of choice)
• 1/4 cup chocolate chips of choice, optional

Directions:

1. Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside. 
2. In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips. 
3. Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
4. Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely. 

Notes:
Store cookies in the refrigerator covered, for up to 1 week. Cookies are freezer friendly and will keep well frozen for up to 1 month.
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Original recipe found here