Strawberry Chocolate Chip Oatmeal Cookies Recipe

Introduction

These Strawberry Chocolate Chip Oatmeal Cookies are a delightful blend of sweet berries, rich chocolate, and hearty oats. Perfectly chewy with a touch of crunch from almonds, they make a wholesome treat for any time of day.

Ingredients

• 2 cups oats (old-fashioned, gluten-free)
• ¾ cup gluten-free 1-to-1 flour
• ¼ cup coconut sugar
• ½ tsp. baking soda
• ½ tsp. salt
• ½ cup coconut oil (melted)
• 1 flax egg*
• ½ cup maple syrup
• 1 tsp. vanilla
• ¾ cup strawberries (finely chopped)
• ½ cup almonds (finely chopped)
• ½ cup dark chocolate chips

Instructions

1. Step 1: Preheat oven to 350 degrees Fahrenheit.
2. Step 2: In a large bowl, combine oats, gluten-free flour, coconut sugar, baking soda, and salt. Whisk well to mix evenly.
3. Step 3: Add melted coconut oil, flax egg, maple syrup, and vanilla to the dry ingredients. Mix by hand for about 1 minute until everything is well incorporated.
4. Step 4: Gently fold in the chopped strawberries, almonds, and dark chocolate chips until just combined.
5. Step 5: Scoop 2-tablespoon-sized balls of dough and place them 2 inches apart on a parchment paper-lined baking sheet.
6. Step 6: Bake in the preheated oven for 12 to 14 minutes, or until the edges turn slightly golden brown.
7. Step 7: Remove from oven and let the cookies sit on the baking sheet for 15 minutes to firm up before enjoying.

Tips & Variations

• For a nut-free version, swap almonds with sunflower seeds or omit them entirely.
• Use frozen strawberries if fresh are out of season; just thaw and drain excess moisture before adding.
• Try adding a pinch of cinnamon for a warm, spiced flavor.
• If you prefer chewier cookies, reduce baking time by 1-2 minutes.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to a month. To reheat, warm in a microwave for 10-15 seconds or in a low oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is a flax egg and how do I make one?

A flax egg is a vegan egg substitute made by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes until it becomes gelatinous, then use it in place of one egg in recipes.

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour for gluten-free flour if gluten is not a concern. The texture may be slightly different but still delicious.

Strawberry Chocolate Chip Oatmeal Cookies Recipe

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★★★★★

4.7 from 86 reviews

These Strawberry Chocolate Chip Oatmeal Cookies are a delightful gluten-free treat combining chewy oats, sweet strawberries, crunchy almonds, and rich dark chocolate chips. Naturally sweetened with coconut sugar and maple syrup, and made with coconut oil and flax egg for a healthier twist, they strike the perfect balance of fruity and chocolaty flavors in every bite.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 12–15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 2 cups oats (old-fashioned, gluten-free)
• ¾ cup gluten-free 1-to-1 flour
• ¼ cup coconut sugar
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• ½ cup coconut oil (melted)
• 1 flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water)
• ½ cup maple syrup
• 1 tsp vanilla extract

Add-ins

• ¾ cup strawberries (finely chopped)
• ½ cup almonds (finely chopped)
• ½ cup dark chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
2. Mix Dry Ingredients: In a large bowl, combine the oats, gluten-free flour, coconut sugar, baking soda, and salt. Whisk them together thoroughly to ensure even distribution of all dry components.
3. Add Wet Ingredients: Pour in the melted coconut oil, flax egg, maple syrup, and vanilla extract to the dry mixture. Mix by hand for one full minute or until the ingredients are well combined and form a cohesive dough.
4. Incorporate Add-ins: Gently fold in the finely chopped strawberries, almonds, and dark chocolate chips until just combined, making sure not to overmix to keep the strawberries intact.
5. Form Cookie Dough Balls: Using a spoon or cookie scoop, scoop out approximately 2 tablespoons of dough for each cookie and place them spaced about 2 inches apart on a baking sheet lined with parchment paper.
6. Repeat: Continue forming dough balls and placing them on the baking sheet until all the dough is used.
7. Bake: Bake in the preheated oven for 12 to 14 minutes or until the edges are slightly golden brown, indicating the cookies are cooked through.
8. Cool: Remove the cookies from the oven and let them rest on the baking sheet for 15 minutes to firm up and cool before enjoying.

Notes

• You can make a flax egg by mixing 1 tablespoon flaxseed meal with 3 tablespoons water and letting it sit for 5 minutes until gel-like.
• Chopping strawberries finely helps prevent too much moisture in the dough and keeps cookies from being soggy.
• Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
• For a nut-free option, substitute almonds with sunflower seeds or omit them altogether.
• Make sure to space the cookie dough balls sufficiently on the baking sheet to allow for spreading during baking.

Keywords: strawberry cookies, oatmeal cookies, gluten-free cookies, chocolate chip cookies, healthy cookies, dairy-free cookies, vegan cookies