Frozen Strawberry Banana “Cookie Dough” Bites
So you’re craving something sweet, cold, and slightly irresponsible-looking but healthy-ish? Same.
These Frozen Strawberry Banana “Cookie Dough” Bites solve that problem: bright strawberry, mellow banana, chewy “cookie” texture, and they live in the freezer so you can snack like a dessert professional at 2 a.m. No baking, very little effort, and they somehow feel fancy. Win.
Why This Recipe is Awesome
Because it’s basically dessert-level satisfaction with zero oven drama.
It’s idiot-proof — seriously, even if your kitchen skills are limited to pressing “start” on a microwave, you’ll nail this. They’re portable, freezer-friendly, and double as breakfast if you’re a wholesome weirdo. Also: they make you look thoughtful if you bring a jar to a friend’s place. (I mean, you did make frozen cookie dough — that’s effort.)
Ingredients You’ll Need
- 1½ cups frozen strawberries (about 240 g), thawed slightly
- 2 medium ripe bananas (about 236 g peeled) — the riper, the sweeter
- 1½ cups rolled oats (about 135 g)
- ½ cup almond butter (about 128 g) — or any nut/seed butter
- ¼ cup maple syrup (or honey) — optional if bananas are very ripe
- 1 tsp vanilla extract
- Pinch of salt
- ⅓ cup dark chocolate chips (about 60 g) — optional but highly recommended
- Optional: 1–2 tbsp chia or ground flax for extra chew/fiber
Step-by-Step Instructions
- Pulse the oats. Put the rolled oats in a food processor and pulse until they’re coarse flour — you want a cookie-dough vibe, not powder. This helps the bites hold together.
- Add banana + strawberries. Toss in the bananas (broken into chunks) and slightly thawed strawberries. Pulse until mostly smooth but still a little textured — aim for that dough-like consistency.
- Mix in the heavy hitters. Add almond butter, maple syrup, vanilla, and a pinch of salt. Pulse/process until everything comes together in a sticky, scoopable mass. If the mix looks too wet, add a tablespoon or two of oats; too dry? Add a splash of almond milk or a teeny bit more almond butter.
- Fold in chocolate. Transfer the mixture to a bowl and fold in the chocolate chips by hand (so they don’t get pulverized). If you like uniform chips, fold them in before you process, but I prefer bits of melty chocolate later.
- Scoop & freeze. Use a small cookie scoop or teaspoon to drop bites onto a parchment-lined tray. Flatten slightly with your fingers if you want a cookie look. Freeze for at least 1–2 hours until firm.
- Store like a boss. Transfer to an airtight container or freezer bag with parchment between layers. They’ll keep well for 4–6 weeks. Pop one or two out 5–10 minutes before eating if you want a softer, cookie-dough-texture.
Nutritional facts
| Nutrient (per bite — recipe makes ~24 bites) | Amount |
|---|---|
| Calories | ~87 kcal |
| Total Fat | ~4.2 g |
| Carbohydrates | ~11.0 g |
| Protein | ~2.4 g |
| Dietary Fiber | ~1.8 g |
| Sugar (total) | ~4.6 g |
Whole recipe (approx): 2,082 kcal • 99.7 g fat • 264 g carbs • 56.9 g protein • 42.2 g fiber • 111 g sugar.
These bites are fruit-forward (strawberries + banana), so you get natural vitamins and fiber along with energy. Almond butter adds healthy monounsaturated fats and a bit of protein, while oats bring sustained carbs and extra fiber — so these aren’t just empty calories. IMO, they’re a great snack for an afternoon sugar craving that doesn’t derail your day. FYI: if you swap in a lot more maple or chocolate, calories and sugar climb — so adjust to taste.
Common Mistakes to Avoid
- Blending everything into mush. Want texture, not baby food. Pulse in bursts.
- Skipping the binding fat. No almond butter? Use another binder — otherwise bites fall apart.
- Freezing in a clump. Don’t stack them warm; give them a solid freeze on a tray first or you’ll have one giant bite.
- Using underripe bananas. They won’t sweeten properly; you’ll need more maple. Ripe = flavor.
- Eating straight from the freezer like a chainsaw. Bite-sized means bite-sized — don’t scare your molars.
Alternatives & Substitutions
- Nut butter swap: Peanut, cashew, or sunflower seed butter all work. Peanut = richer, sunflower = nut-free.
- Grain-free option: Swap oats for 1½ cups blanched almond flour + 2–3 tbsp shredded coconut (texture will change).
- Sweetener swap: Use honey or a little date syrup; or omit entirely if your bananas are sweet.
- Chocolate-free: Swap chips for chopped dried strawberries or cacao nibs for crunch without extra sugar.
- Vegan/Allergy notes: This is already dairy-free. Use maple syrup for vegan-friendly sweetness. If you need nut-free, pick sunflower seed butter + oat or seed flour.
Personal tip: I like to add 1 tbsp of chia for a teeny crunch and extra fiber. It’s weirdly satisfying.
FAQ (Frequently Asked Questions)
Can I make these without a food processor?
Yes, but it’s messier. Mash the banana super-smooth, chop strawberries very small, then stir vigorously with nut butter and oats. It’ll be chunkier but still tasty.
How long do they keep in the freezer?
About 4–6 weeks is peak. They’re safe longer, but flavor/texture slowly decline.
Can I eat them straight from the freezer?
You can, but give them 5–10 minutes to soften for the best texture — unless you like icicle cookie dough (no judgment).
Are these kid-friendly?
Totally. Just watch portions — they’re snack-sized but potent. Also: kids love the chocolate chips.
Can I double the recipe?
Absolutely — just process in batches so your food processor isn’t sad.
Can I bake them into actual cookies?
You could try, but these are designed frozen — baking will change flavor/texture and may dry them out. If you want baked, add an egg (or flax egg) and reduce banana slightly.
Will they be soggy if I use fresh strawberries?
Fresh works but adds water. If using fresh, pat them dry and consider chilling the mix before scooping to help with texture.
Final Thoughts
There — you’ve got a snack that looks indulgent, tastes bright, and somehow passes as adulting. Bold move: stash a jar in the freezer and watch it become your snack-time flex. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. 🍓🍌
If you want, I can adapt this for paleo, kid-friendly lunchboxes, or make a matcha or cocoa swirl version next. Which way shall we dessert-up?
