• 1 ½ tsp baking powder
• ¼ cup (63g) mashed banana (about 1 rather small banana)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
• 1 tsp ground cinnamon
• ½ cup (120mL) honey
• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
• ¼ tsp salt
• ¾ cup (105g) fresh strawberries, diced
• 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract

Preheat the oven to 325F, and line a baking sheet with a silicone baking mat or parchment paper.Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, mashed banana, and vanilla. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries. Let the cookie dough rest for 10 minutes.Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula. Bake at 325F for 12-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.