These Strawberry Oatmeal Cookies are soft, chewy, packed with fresh strawberries, crunchy walnuts, and incredible flavors. Absolutely delicious! Wholesome, easy to make with just a few pantry ingredients, and without refined sugars, these cookies are the perfect healthy breakfast, low-calorie snack, or quick dessert.
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Strawberries are now at the peak season. Fruity, juicy, super sweet, and full of flavor. I love them mixed in smoothies, or fresh, cooled straight from the fridge.
Strawberry Oatmeal Cookies are yet another way to enjoy fresh strawberries, and my family considers this the best way. No wonder!!!
These oatmeal cookies are such a delicious treat. Soft, chewy, packed with fresh strawberries, and crunchy walnuts. Flavored with aromatic Ceylon cinnamon and fragrant ginger. Light, beautiful, and quite addictive.
But these strawberry cookies go beyond just their taste. These beauties are made with wholesome ingredients, filled with hearty oats, sweet but made without refined sugars. Low-calorie, nutritious, and satisfying. Perfect healthy breakfast, snack, or guilt-free afternoon dessert.
Ingredients used
This oatmeal cookie recipe is super simple. You will need only a few pantry ingredients:
- Oats. Hearty, healthy, and filling, oats are stapled food in my pantry. I love using them in baking. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion and the growth of good bacteria in our bowels, which is essential for our immunity. I used rolled oats here, but you can use quick oats if you like.
- Whole grain flour. It's one of the staples in my pantry. I use it in my baking as a substitute for all-purpose wheat flour. Whole grain flour has more nutrients – especially fibers.
- Strawberries. Fresh strawberries are the best here.
- Sweetener. I used pure maple syrup but you can easily use honey here if you like. Syrup gave subtle sweetness yet didn't overloaded cookies with many sugar calories.
To give these Strawberry Oatmeal Cookies extra boost, I tossed in some superfoods as well:
- Ceylon cinnamon. Also known as “true” cinnamon, is a highly delicious spice with many health benefits. (2, 3) Cinnamon gave these oatmeal cookies a wonderful warm flavor.
- Ginger. I used fresh ginger root here. It gave the cookies extra flavor punch.
- Walnuts. They gave cookies nutty crunchy touch. Also, walnuts are a great source of Omega-3 and an excellent source of powerful antioxidants that fights inflammation.
Other pantry ingredients you'll need:
- Egg - I used free-range, pasture-raised.
- Baking powder.
- Vanilla extract.
- Pinch of salt.
- Coconut oil. I used less processed extra virgin coconut oil.
How to make Strawberry Oatmeal Cookies
To make these strawberry cookies no special equipment is needed. Everyone can make them, even the kids. And the best part, they are done in 30 minutes.
Step by step instructions
- Position an oven rack in the middle of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small glass or stainless steel mixing bowl add oats, whole grain flour, cinnamon, baking powder, and salt. Use a silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine coconut oil with maple syrup, grated ginger and vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in the egg, and stir vigorously using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in strawberries and chopped walnuts. Use spatula.
- Let the mixture sit for at least 10 minutes (the longer, the better).
- Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies for 12 to 15 minutes until golden on the edges. Check the cookies regularly and don’t over-bake them.
- Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a cookie rack to cool completely.
Tips for storing
- Keep oatmeal cookies in a cookie jar or air-tight food container refrigerated. They will last up to 7 days.
- To freeze cookies: Place the cookies in a zip-lock bag and freeze them for up to 3 months. Thaw them at room temperature before serving. Don't heat them in the microwave.
Substitutions
- You can substitute rolled oats with quick oats. Rolled oats will give a more dense texture while quick oats will make cookies softer and chewier.
- You can substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
- You can substitute fresh ginger with ginger powder. Use ½ teaspoon.
- Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
- Make them gluten-free. Use certified gluten-free oats.
- Make it vegan: Use chia or flax egg replacement.
Recipe tips
- Fresh strawberries are best here. But frozen strawberries can also be used. If you use frozen strawberries, be sure to thaw them out completely, drain them, and use a paper towel to remove any extra moisture.
- In order to get all the health benefits from coconut oil, make sure to choose organic, virgin coconut oil rather than refined versions.
- Do not overbake the cookies. Start checking the cookies around the 12-minute mark. When cookies get golden on the edges, they are done.
- When you take cookies out of the oven they will be very soft. They continue baking on the sheet and rack once removed from the oven. Cookies will harden as they fully cool down.
- These cookies aren’t overly sweet. Feel free to add more sweetener for extra sweetness.
- Leave cookie mixture to sit for at least 10 minutes, even longer if you can. This allows the oats to soak up the moisture and prevents cookies from spreading into flat pancakes in the oven. Refridgireting for 30 minutes gives the best results.
These oatmeal cookies are quite something. Aren't they?! Light, beautiful, bursting with summery flavors. So good!
But also they are hearty and filling. They will keep you satisfied for hours. That's why they are a great choice for breakfast in the mornings. Or you can pack them and take them on a picnic or camping. Tasty, fruity, flavorful. And the best part: kids just LOVE them!
📖 Recipe
Strawberry Oatmeal Cookies
Ingredients
- 1 cup rolled oats
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- Pinch of Himalayan salt
- 1 teasppon Ceylon cinnamon
- ½ teaspoon ginger freshly grated
- 1 egg
- ½ cup pure maple syrup
- 2 tablespoons coconut oil melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries diced
- ½ cup walnuts coarsely choped
Instructions
- Position an oven rack in the middle of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small mixing bowl add oats, whole grain flour, cinnamon, baking powder, and salt. Use a silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine coconut oil with maple syrup, grated ginger and vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in the egg, and stir vigorously using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in strawberries and chopped walnuts using spatula.
- Let the mixture sit for at least 10 minutes.
- Using ice cream scoop or tablespoon, scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies for 12 to 15 minutes until golden on the edges. Check the cookies regularly and don’t over-bake them.
- Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a cookie rack to cool completely.
Notes
- Substitute rolled oats with quick oats. Rolled oats will give a more dense texture while quick oats will make cookies softer and chewier.
- Substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
- Substitute fresh ginger with ginger powder. Use ½ teaspoon.
- Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
- Make them gluten-free. Use certified gluten-free oats.
- Make it vegan: Use chia or flax egg replacement.
Nutrition
This post is originally published in May 2018. It's updated with new information and republished in June 2021. The recipe is changed slightly as I tested it more during that time.
Willow says
It’s not strawberry season anymore so I was thinking of using freeze dried strawberries instead. How much do you recommend I put in?
Natalie says
Yes, freeze-dried strawberries will definitely work. 1/2 cup will be enough. Try crush strawberries a bit, to resemble diced fresh strawberries.
Miranda says
I just finished making these cookies for the second time. They are so good! And super easy to make.
Natalie says
Glad to hear :) Thanks for taking the time to leave such a lovely comment.
Linda says
Love the addition of strawberry in these cookies and they make a delicious snack!
silvia says
Absolutely delicious. I like the maple syrup in them and the strawberries tasted so good. I eat them for breakfast with a glass of milk, love them.
Loreto and Nicoletta says
I really love a chewy cooky and there truly fit the bill. I never thought if strawberries in a cookie, so you really inspired me with these!😋❤️😍🥰thank you for sharing!👍
Katie Crenshaw says
The classic oatmeal cookie just became better with the strawberry addition. I am addicted to these.
Marisa F. Stewart says
I was wanting to make some healthyish snack treats for myself and grandsons and I found this recipe. WOW! It was so good the boys made me promise to make another batch soon. BTW, there weren't any left by the time they got done enjoying them. So there went my treats. All's well though because I've got plenty of ingredients for another batch.
HLM says
These Strawberry Oatmeal Cookies were perfect tasting, and I can not stress enough how much our guests enjoyed this wonderful recipe. I loved the easy instructions and tips! I am looking forward to trying a few other recipes I noticed today! Have a wonderful day!
Sandhya Ramakrishnan says
I love this recipe for the strawberry oatmeal cookie. What a great idea to use whole wheat flour along with oatmeal. And this is just in time to make with our garden fresh strawberries.
GUNJAN C Dudani says
so soft and fluffy with awesome strawberry flavors. My kids loved them and I will bake them again for sure.
Mihaela | https://theworldisanoyster.com/ says
I was thinking about what else to make with the beauties I pick from my allotment every other day!:) Such a bounty deserves more variety, and your recipe sound like something I must make and would go perfectly with coffee; thanks for posting it:)
Addie says
These flavors are amazing! I loved these cookies!
Genevieve says
These sound like perfectly healthy delicious cookies!
Jamie says
I love the strawberry flavor in theses cookies and the ginger is such a nice touch too! It's such a great snack for kids or a healthy dessert!
Rosie says
These cookies not only look beautiful, but they taste amazing! The blend of ginger and cinnamon with maple syrup and whole wheat flour gives it a great flavor! These didn't last long before they were gone; my family is asking for another batch already!
Anaiah says
Love, love, looove these strawberry cookies! It's perfect for breakfast when I just want something small to snack on with my morning smoothies.
Freya says
This was such a fab recipe for using up some leftover strawberries! They went perfectly with oatmeal!
Audrey says
I had a huge container of strawberries from costco and wasn't sure what to do with them until I saw this recipe. My kids really liked these cookies.
Jere Cassidy says
These cookies look amazing and I love the addition of ginger, one of my favorite spices, along with using maple syrup instead of sugar.
Claudia Lamascolo says
I dont know what I love more that these are strawberry or oatmeal what a win win for us! Thanks
Kathryn says
I love how these cookies are healthy!! I'm always looking for healthy cookie recipes to make so these are perfect. Love your photos too, they are so gorgeous!
Beth says
Oh wow! These cookies looks heavenly and so yummy. I can't wait to make these with my daughter! The family is so excited to try these cookies! Excited!
Katie C says
This cookies sound delicious - especially with strawberrries this time of year! I typically bake with coconut oil but I love your suggestion of substituting with grass-fed butter. I am going to try that!
Pam says
I don't know why but I've never thought of putting strawberries in cookies. Great idea and recipe!
Alisa Infanti says
I have two with my coffee for breakfast in the morning. They are amazing and the perfect way to start my day!
Kayla DiMaggio says
This cookie was like Summer in cookie form. The flavor was spot on! I used your tip to make them vegan and I am sure there wasn't the slightest bit of difference. So delicious!
veenaazmanov says
Love the combination of Strawberry to this delicious and healthy cookie recipe. Perfect for a Tea Time Treat option.
Jessica Formicola says
Since oatmeal is in the name, I can totally have these for breakfast, right?? ;) But seriously, I love strawberry anything, so I can't wait to make a batch of these cookies!
Jill says
So delicious! Perfect for my kids, they already love oatmeal and strawberries and this great!
Jeri says
I made these gorgeous cookies yesterday, and my whole family loved them! My kids each had 2 for breakfast this morning, they thought it was the best breakfast ever! I am going to double the batch next time and freeze them so my kids can grab a strawberry cookie whenever they like! Thanks for the recipe!
Ashley says
I love strawberry season and am always looking for new recipes so I'm glad I came across these. They are so delicious!
Sarah Baumeister says
The strawberry is a little something different and totally makes these cookies.
Sandi says
I just bought a big container of strawberries at the farmer's market. I can't wait to try this recipe.