Very Strawberry Protein Cookies Recipe
If you’re on the hunt for a bite-sized treat that’s equal parts nostalgic, nourishing, and absolutely bursting with berry flavor, these Very Strawberry Protein Cookies are about to be your new obsession. Picture soft, chewy cookies studded with real strawberries, amplified with a protein boost, and sweetened naturally — all in one irresistible, wholesome package. Whether you need a quick breakfast, a post-workout reward, or something sweet to tuck into lunchboxes, these cookies are your delicious ticket to strawberry heaven!
Ingredients You’ll Need
Every ingredient in Very Strawberry Protein Cookies is chosen for maximum impact, from naturally sweet bananas to vibrant strawberries. Gathering these pantry staples and fresh additions means you’re only minutes away from a batch of cookies that deliver on flavor, texture, and tenderness.
- Oat flour: Gives the cookies a hearty, wholesome base and keeps them gluten-free.
- Vanilla protein powder: Adds a creamy vanilla note while packing in plant or dairy-based protein — use your favorite variety here!
- Baking soda: Crucial for that soft, pillowy rise.
- Salt: Just a pinch brings all the sweet and fruity flavors to life.
- Mashed ripe banana: Acts as a natural sweetener and binds the dough, keeping the cookies ultra-moist.
- Almond butter: Adds healthy fats and nutty richness — any creamy nut or seed butter works if you prefer.
- Honey or maple syrup: Delivers pure, unrefined sweetness with a hint of depth; either will do depending on your taste.
- Vanilla extract: A splash ties together the flavor notes and enhances the strawberry.
- Freeze-dried strawberries (crushed slightly): Offer concentrated bursts of flavor and a delightful chewy-crunchy texture.
- Chopped fresh strawberries: Bring juiciness and brightness to every bite for a “real berry” experience.
- Chia seeds or flaxseed meal (optional): Fold these in for a bonus boost of fiber and omega-3s.
How to Make Very Strawberry Protein Cookies
Step 1: Prep Your Oven and Pans
Begin by cranking your oven up to 350°F — this temperature ensures your cookies bake up with golden edges and tender centers. Line a baking sheet with parchment paper so the dough won’t stick and cleanup stays blissfully easy.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking soda, salt, and your choice of chia seeds or flaxseed if you’re feeling extra wholesome. Make sure everything is well combined — this gives your cookies an even texture and reliable rise.
Step 3: Combine Wet Ingredients
In a second bowl, mash your ripe banana until smooth, then stir in the almond butter, honey or maple syrup, and vanilla extract. Mix until the blend is creamy and silky, with no big lumps — this ensures the cookies are moist and evenly flavored.
Step 4: Bring the Dough Together
Pour the wet mixture over your dry ingredients and gently stir with a spatula or wooden spoon. The dough will come together easily — it’ll be thick, but that’s exactly what we want for chewy, bakery-style cookies.
Step 5: Fold in the Berries
Now for the star of the show — add both your freeze-dried and fresh chopped strawberries. Gently fold them into the dough so every cookie gets plenty of strawberry magic in every bite. The mix of textures is key to that “wow!” factor.
Step 6: Shape and Bake
Using a tablespoon or small cookie scoop, drop neat mounds of dough onto your prepared baking sheet — leave some space between each for a little spread. Flatten each one just a bit with your fingers or the back of a spoon for a perfectly shaped cookie. Bake for 10–12 minutes, just until the edges are golden and the centers look set.
Step 7: Cool and Enjoy
Let your Very Strawberry Protein Cookies rest on the baking sheet for 5 minutes (they’ll finish baking a little more from residual heat). Then transfer them to a wire rack so they cool completely and develop their signature chewy texture. Enjoy one warm — chef’s treat!
How to Serve Very Strawberry Protein Cookies
Garnishes
For an extra-special finish, sprinkle the cookies with a few extra freeze-dried strawberry pieces right when they come out of the oven. A tiny drizzle of melted dark chocolate or a dusting of finely chopped nuts also takes these cookies over the top for guests or gifting.
Side Dishes
Pair your Very Strawberry Protein Cookies with a creamy Greek yogurt parfait, a tall glass of almond milk, or a smoothie bowl on the side. They also make a fun and kid-friendly side to afternoon tea or a cozy brunch spread.
Creative Ways to Present
Try stacking them into a mason jar as a grab-and-go snack or arranging them on a tiered tray for a festive gathering. You can even turn them into high-protein ice cream sandwiches using vanilla or strawberry frozen yogurt — a frosty treat that’s out of this world!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Very Strawberry Protein Cookies in an airtight container and store them in the fridge. The cookies stay soft, satisfying, and fresh for up to five days — perfect for snacking all week long!
Freezing
To freeze, let the cookies cool completely, then arrange them in a single layer on a baking sheet before moving to a zip-top bag or freezer-safe container. They’ll keep beautifully for up to three months, and you can grab one anytime you need a little homemade pick-me-up.
Reheating
If you love warm cookies, simply reheat your Strawberry Protein Cookie in the microwave for about 10 seconds, or let it sit at room temperature for a few minutes straight from the fridge or freezer. This brings back their signature softness and melds the strawberry aroma all over again.
FAQs
Can I use a different protein powder?
Absolutely! Any protein powder — plant-based or whey — works for Very Strawberry Protein Cookies, though a vanilla flavor will complement the strawberries best. If your powder is sweeter, you may want to slightly reduce the honey or maple syrup.
Is there a way to make these vegan?
Yes! Use a plant-based protein powder and opt for pure maple syrup instead of honey. Double-check the protein powder for dairy ingredients to ensure the cookies stay 100% vegan.
Can I use frozen or only fresh strawberries?
If you don’t have freeze-dried strawberries, you can use all fresh, but the texture will be even softer and less chewy. Avoid using frozen strawberries as they add excess moisture and can make the cookies mushy.
How can I make these nut-free?
Swap the almond butter for sunflower seed butter or your favorite seed-based spread. The taste will be slightly different, but the cookies will still be delicious and moist!
Can kids eat these cookies?
Yes, Very Strawberry Protein Cookies are perfect for kids! They’re naturally sweet, soft, and packed with real fruit — just be sure to check your protein powder’s ingredient list and flavor to ensure it’s suitable for little ones.
Final Thoughts
If you’re craving something sweet that’s secretly nourishing, give these Very Strawberry Protein Cookies a whirl. They’re an easy, joy-filled way to bring real strawberry goodness and a protein punch to your snack game. Go ahead, bake a batch and watch them disappear!
Print
Very Strawberry Protein Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian, Gluten-Free
Description
These Very Strawberry Protein Cookies are a delightful and nutritious treat, perfect for snacking or a quick breakfast. Packed with the goodness of oats, protein powder, and fresh strawberries, these soft and chewy cookies are sure to become a favorite.
Ingredients
Dry Ingredients:
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons chia seeds or flaxseed meal
Wet Ingredients:
- 1/2 cup mashed ripe banana
- 1/3 cup almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Add-ins:
- 1/2 cup freeze-dried strawberries (crushed slightly)
- 1/3 cup chopped fresh strawberries
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a large bowl, whisk together the oat flour, protein powder, baking soda, salt, and chia or flaxseed if using.
- Mix wet ingredients: In another bowl, mix the mashed banana, almond butter, honey or maple syrup, and vanilla until smooth.
- Combine and bake: Add the wet ingredients to the dry and stir until a dough forms. Fold in the freeze-dried and fresh strawberries. Scoop tablespoon-sized portions onto the prepared baking sheet and slightly flatten each one. Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies are soft and chewy, perfect for a post-workout snack or quick breakfast.
- Store in the fridge for up to 5 days or freeze for longer storage.
- Use dairy-free protein powder for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
