strawberries & cream-inspired cookies
a melt-in-your-mouth cookie inspired by the sweet simplicity of the good ol’ days
tender oats, juicy strawberries, and nostalgic comfort in every bite!
Hello my lovelies, I hope you're enjoying spring so far! We've still had quite a bit of rain here in Madrid, but that’s okay — it simply calls for more cozy baking days.
The other day I bought some lovely white and light pink strawberries from the mercado after the sweetest man saw me taking a picture of them and insisted I take some home (it didn’t take much convincing, let’s just say that). But then I found myself wondering — what in the world am I supposed to do with these, especially since I leave for vacation tomorrow?!
That’s when the idea came to bake them into something soft, sweet, and delicious. When I was younger, I used to love the Quaker strawberries & cream oatmeal packets — they always made me feel warm, cozy, and cared for. This recipe is inspired by those memories, but with a grown-up twist.
Although there's no cream involved (and no dairy at all), the mashed banana and juicy fresh strawberries bring all the creamy, dreamy vibes. And after you take them out of the oven, just let them sit for a few minutes so they can firm up a bit more... then voilà!
You've got yourself a strawberries & cream–inspired cookie that's gluten-free, dairy-free, naturally sweetened, and could even be made vegan with a simple flax egg. These are perfect for a springtime morning, an afternoon snack, or a sweet little dessert.
I hope you try these spring-inspired cookies and let me know how you like them — until next time, my lovelies!
xoxo,
Avalon
🍓 Strawberries & Cream Oat Cookies
(makes about 8–10 small cookies)
Ingredients:
100g gluten-free rolled oats
60g almond flour
65g mashed banana (about ½ a medium banana) or applesauce
1 egg (or 1 flax egg: 7g ground flaxseed + 40ml water)
60ml maple syrup or honey
30g coconut oil, melted
½ tsp baking soda
1 tsp vanilla extract
Pinch of sea salt
80g diced fresh strawberries
Instructions:
Preheat oven to 175°C (350°F) and line a baking tray with parchment paper.
In a bowl, mix mashed banana, egg (or flax egg), maple syrup, melted coconut oil, and vanilla extract.
Stir in oats, almond flour, baking soda, and a pinch of salt until just combined.
Gently fold in your diced strawberries.
Scoop dough into small cookie shapes (they won’t spread much) and place onto the tray.
Bake for 12–14 minutes until edges are golden and centers are set.
Let cool for 10 minutes on the tray before enjoying.
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