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.
Prep Time5 minutesmins
Cook Time15 minutesmins
Resting time10 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American, International
Keyword: apple cinnamon oatmeal cookies, Strawberry cookies, Strawberry Oatmeal Cookies
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.