These Strawberry Oatmeal Cookies are a delightful twist on classic oatmeal cookies, packed with juicy dried strawberries and hearty oats. Naturally sweetened with honey (or maple syrup) and made with whole wheat flour, they’re a guilt-free treat perfect for breakfast on-the-go or an afternoon snack!
Ingredients (Makes 12 cookies):
Dry Ingredients:
- 1 cup rolled oats
- ¾ cup whole wheat flour (or all-purpose)
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
Wet Ingredients:
- ¼ cup honey or maple syrup
- ¼ cup coconut oil, melted (or butter)
- 1 egg (or flax egg for vegan)
- 1 tsp vanilla extract
Add-Ins:
- ½ cup dried strawberries, chopped
- 2 tbsp white chocolate chips (optional)
Instructions:
1️⃣ Prep & Mix:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk oats, flour, baking soda, salt, and cinnamon.
- In another bowl, mix honey, coconut oil, egg, and vanilla until smooth.
- Combine wet and dry ingredients, then fold in strawberries and chocolate chips.
2️⃣ Bake:
- Scoop 1.5 tbsp dough per cookie, spacing them 2 inches apart.
- Flatten slightly (they won’t spread much).
- Bake for 10–12 minutes until edges are golden.
3️⃣ Cool & Enjoy:
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
- Store in an airtight container for up to 5 days.
Pro Tip: For extra chewiness, soak dried strawberries in warm water for 10 minutes before chopping!
