Strawberry Oatmeal Cookies

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.

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

By Natalie

These Strawberry Oatmeal Cookies are soft, chewy, packed with fresh strawberries, and incredible flavors. They are wholesome, easy to make and made without refined sugars. Perfect healthy breakfast, low-calorie snack, or quick dessert.

4.7 from 101 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Resting time 10 mins

Total Time 30 mins

Course Breakfast

Cuisine American, International

Servings 12 cookies

Calories 150 kcal

Equipment

• Measuring cups
• Mixing bowls
• Whisk
• Flexible silicone spatula
• Baking sheet
• Cooling rack

Ingredients

  

1x2x3x

• 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

Makes 12 cookies. Recommended serving size is 1-2 cookies.

As a measure, I used a US cup (240ml).

Substitutions

• 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.

Keep oatmeal cookies in a cookie jar or air-tight food container refrigerated. They will last up to 7 days.

See "Recipe tips" for more info. 

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 8mg | Potassium: 162mg | Fiber: 2g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

Keyword apple cinnamon oatmeal cookies, Strawberry cookies, Strawberry Oatmeal Cookies

Tried this recipe?Pease take a moment and leave a comment letting me know how you liked it. I love hearing from you!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

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.

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