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Strawberries and Cream Breakfast Cookies

These Strawberries and Cream Breakfast Cookies are the best healthy-ish Summer breakfast to whip up! Loaded with fresh strawberries and other pantry ingredients, these are drizzled with a cream cheese icing and you’re going to love them!

Course Breakfast
Cuisine American
Keyword strawberry breakfast cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cookies
Author Haylie


  • 2 ripe bananas
  • 1 large egg
  • 1/2 cup peanut butter (I used a more "natural oily kind)
  • 1/4 cup honey (make it 1/3 cup if you want it sweeter)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 and 1/2  cups rolled oats
  • 1  cup fresh strawberries, diced
  • 1 pinch salt

Cream Cheese Glaze

  • 1-2 oz room temperature cream cheese 
  • 1/2 cup powdered sugar 
  • splash of vanilla extract
  • Splash of milk until desired consistency 


  1. Preheat the oven to 350. Mash bananas in a large bowl. Add the honey, PB, vanilla extract and egg. Mix together well. 

  2. Add in the oats, cinnamon and the pinch of salt. Mix together well. Dice the strawberries into bite size pieces and gently fold them into the batter.

  3. Using a cookie scoop or a tablespoon, scoop a generous amount of the dough onto a silicon mat on a baking sheet. I like my cookies large so I did about 1-1.5 tbsp. You can definitely make them smaller if need be - just make sure and watch the bake time 

  4. Using your hand and/or the spoon, flatten and form the dough into a cookie shape. You should be able to fit 5-6 cookies per sheet.

  5. Bake for 15-18 minutes or the cookies are golden on the top. Let the cookies cool slightly on the pan.

  6. Once they are slightly cooled, whip up the cream cheese glaze by whisking together the room temperature cream cheese, powdered sugar, vanilla extract and splash of milk. Add milk until you reach your desired consistency.

  7. Generously drizzle glaze over the cookies and enjoy!