Vegan strawberry crumble bars get a cookie makeover, and it couldn’t be any easier! Made with oatmeal, peanut butter and sweetened with banana, this easy recipe takes 20 minutes to make! Vegan, gluten-free and with a keto and paleo option.
Vegan Strawberry Crumble Bars
Strawberry crumble cookies are a soft and chewy oatmeal cookie base, topped with fresh strawberries, strawberry jam, and an addictive crumb topping. Perfect for a wholesome breakfast or healthy dessert, these strawberry cookies will be your new favorite.
This all started off as a delicious accident. I had intentions to make strawberry crumble bars but stupidly had misplaced my 8 x 8-inch baking pan. Unfortunately, I only realized this halfway through prepping the recipe, that I had to think of another option.
I’d recently had success making blueberry breakfast cookies, fresh strawberry cookies, and zucchini chocolate chip oatmeal cookies.
It was time for some strawberry action.
Healthy Strawberry Crumble Bar Cookies
What could have been a wasted recipe turned into something even better- All the taste and texture of strawberry crumble bar, but in cookie form!
Not only was it quicker and easier to prepare, but it also took much less time- 20 minutes all up! The original version, made with oatmeal, is completely vegan, gluten-free and dairy-free. To satisfy my keto/low carb and paleo friends, I’ve also included a delicious option to fit those diets too!
How to make strawberry Crumble Cookies
Step 1: Prepare your crumble topping by combining all the crumb (streusel) ingredients and mixing well, until a thick crumble remains. If the crumbs are too thick, add some extra milk. if it is too thin, add some extra almond flour.
Step 2: Preheat the oven to 180C/350F. Line a baking tray with parchment paper or prepare a cookie sheet and set aside.
Step 3: In a large mixing bowl, combine your ingredients and mix well.
Step 4: Form 8 balls of cookie dough and place on the lined pan. Press each ball into a large cookie shape. Top each cookie with strawberry jam and spread to cover most of the cookie. Add some sliced strawberries and top each cookie with some of the crumble mixture.
Step 5: Bake the cookies for 12-15 minutes, or until the edges and crumb topping have gone golden brown.
Step 6: Allow strawberry crumble cookies to cool on the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Can you make strawberry crumble cookies into crumble bars?
As this recipe originally was intended to be strawberry crumble bars, they certainly can be made that way if you prefer.
Simply follow the directions as above and instead of forming them into cookies, press the batter into an 8 x 8-inch pan. Spread the entire top of the bars with the strawberry jam, before adding the strawberries and crumb topping.
Bake for 20-25 minutes, or until a skewer comes out ‘just’ clean from the center.
Once baked, remove from the oven and allow to cool in the pan completely, before slicing into bars.
Can you use fresh or frozen strawberries
Either fresh or frozen strawberries can be used.
If you opt to use frozen strawberries, ensure the strawberries have been thawed completely. Once thawed, use a paper towel to remove any excess moisture.
How to make crumble bars keto and paleo friendly
The original recipe uses oatmeal, banana, and peanut butter, all delicious, but not ingredients suitable for a keto and paleo diet.
Instead, there is an option to make these delicious crumble cookies keto/paleo friendly.
The paleo/keto option uses almond flour, pumpkin, and shredded coconut instead, but yields the same delicious soft and chewy cookie, loaded with strawberry flavor!
Can you make strawberry crumble cookies gluten-free, nut-free and sugar-free?
Make the original strawberry crumble cookies gluten free, sugar free and nut-free by using the following ingredient substitutions.
Instead of using any strawberry jam, use a sugar free version, like this one.
Ensure the rolled oats used is gluten-free certified.
Substitute the peanut butter with a nut-free alternative, like sunflower seed butter, wow butter or smooth tahini.
Storing Strawberry Crumble Cookies
Leftover strawberry crumble bar cookies should be stored in the fridge in a sealed container or on a covered plate. Cookies stored in the fridge will keep fresh for up to 5 days.
Strawberry cookies are freezer friendly and can be stored in the freezer for up to 6 months. Wrap cookies individually in parchment paper, and placed in freezer friendly ziplock bag.
Enjoy cookies from the freezer by thawing completely at room temperature.
More healthy recipes with strawberries
- Keto Strawberry Brownies
- Strawberry Oatmeal Bars
- Strawberry Cookie Bars
- Keto Strawberry Cookies
- Strawberry Ice Cream
Share this recipe on Pinterest
Love this Vegan Strawberry Crumble Cookies recipe?
Share it with the world on Pinterest.
Vegan Strawberry Crumble Bar Cookies (Keto, Paleo Option)
Ingredients
For the vegan and gluten-free version
- 2 cups gluten free rolled oats
- 1/2 cup peanut butter can sub for any nut or seed butter
- 2 large bananas
- 1/2 cup strawberry jam
- 1 cup strawberries
For the keto and paleo option
- 1 cup blanched almond flour
- 1/2 teaspoon baking soda
- 3/4 cup shredded unsweetened coconut
- 1/4 cup coconut oil
- 1/4-1/2 cup pumpkin puree * See notes
- 1/4 cup keto maple syrup
- 1/2 cup strawberry jam
- 1 cup strawberries
For the crumb topping
- 1/2 cup blanched almond flour
- 1/2 tablespoon coconut flour
- 2 tablespoon granulated sweetener of choice
- 1/4 teaspoon vanilla extract
- 2 tablespoon keto maple syrup
- 2 tablespoon coconut oil melted
Sugar Free Glaze
- 1/2 cup sugar free powdered sugar
- 2 tablespoon coconut milk
Instructions
For the vegan and gluten-free version
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside.
- In a large mixing bowl, combine all your ingredients, except for the strawberries and jam, and mix well.
- Form 8 balls of dough. Place each ball on the lined tray and press each ball into a cookie shape. Spread the jam on each cookie and evenly distribute the strawberries amongst them. Top the cookies with the crumb topping.
- Bake for 15-18 minutes, or until the edges and crumb topping have turned golden brown.
- Remove cookies from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, drizzle wih the sugar free glaze.
For the keto and paleo option
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside.
- In a mixing bowl, combine your dry ingredients and mix well. In a seperate bowl, combine your pumpkin, coconut oil, and syrup and mix until combined.
- Combine your dry and wet ingredients and mix until combined. If the batter is too thick, add the extra 1/4 cup of pumpkin.
- Form 8 balls of dough. Place each ball on the lined tray and press each ball into a cookie shape. Spread the jam on each cookie and evenly distribute the strawberries amongst them. Top the cookies with the crumb topping.
- Bake for 15-18 minutes, or until the edges and crumb topping have turned golden brown.
- Remove cookies from the oven and allow to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely. Once cool, drizzle wih the sugar free glaze.
To make the crumb topping
- In a small mixing bowl, combine your dry ingredients and mix well. In a seperate small bowl, add your vanilla extract, coconut oil, and keto maple syrup and whisk together.
- Combine your wet and dry ingredients and mix very well, until small crumbles remain. If the batter is too thick, add more milk. If too thin, add some extra almond flour.
For the sugar free glaze
- Combine your powdered sugar with coconut milk and whisk together until a sticky glaze remains.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
How is oats keto or low carb? 😐
They aren’t, did you see the keto and paleo option? It’s written clearly on the recipe card AND within the post.
Enjoy.
Are the nutrition facts for the vegan option?
They sure are!
The flavor is SO good! But I’m so sad that my crust didn’t firm up at all. I made the bars using only the 1/4 cup pumpkin. The top cooked beautifully but the bottom was mushy. Will try as cookies next to see if that makes a difference. Thank you for the recipe!
Hopefully it works up better next time!
Can I use frozen strawberries?
Sure, as long as you thaw them out completely 🙂
These look so comforting! I would love to come home from a long day at work and spend my next bit of time making these. I think I’ll bring them to the office.
Great!