Strawberry Cookies in the Pressure Cooker
These soft and chewy strawberry cookies are made with simple ingredients and cooked quickly using a pressure cooker, then baked to a golden perfection. Perfect for a cozy, homemade treat.
Equipment
- 1 Pressure cooker for initial cooking
- 1 Oven preheated to 350°F (175°C) for baking
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 2 cups Rolled oats gluten free if needed
- 2 large Bananas mashed, ripe
- ¼ cup Strawberries chopped, fresh or thawed frozen
- ½ cup Almond butter can substitute any nut or seed butter
Instructions
Instructions
- Mash the bananas well in a large bowl until smooth with a few small lumps.
- Add rolled oats, chopped strawberries, and almond butter. Mix until even and sticky.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the sheet and flatten slightly with the back of a spoon.
- Bake cookies for 12 minutes or until golden brown on edges and set when pressed gently.
- Remove from oven and cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack to firm up without getting soggy.
Notes
Mix-ins: Add up to half a cup of chocolate chips, nuts, or candy if desired. Store leftover cookies in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months. Thaw and warm slightly before serving for best texture. Adding a slice of apple or a damp paper towel in the container helps maintain moisture.