Strawberry Chocolate Chip Oatmeal Cookies Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- 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.
- 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.
- 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.
- 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.
- Repeat: Continue forming dough balls and placing them on the baking sheet until all the dough is used.
- 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.
- 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
