These fantastically chewy, delicious oatmeal cookies have a surprising addition – fresh strawberries! These strawberry oatmeal cookies are sure to become a new favorite for your family this summer.
You love oatmeal cookies, and you also love strawberry shortcake. What’s the best way to enjoy those two flavors? Strawberry oatmeal cookies, of course!
These cookies are tender, chewy, sweet, and have the delicious summer flavor of strawberries inside. They are bursting with summer flavor. Plus, the berries add a beautiful pop of color!
If you’re like me, and still enjoy baking even in the summer months, this is the dessert for you. Give them a try, and see if you love them as much as we do!
The addition of fruit to oatmeal cookies makes these a great breakfast or snack on the go option, too. I have always been a big fan of breakfast cookies and even breakfast blueberry cake. If it has fruit in it, it can be eaten in the morning, right? :)
You may associate berries and oatmeal with muffins, but you’ll be surprised at how well berries work in cookies. The fresher and sweeter the strawberries, the better (obviously) but that shouldn’t be a problem because we are right in the middle of strawberry season.
- Gluten Free Flour Blend – My favorite blend for cookie baking is Namaste Perfect Flour Blend. It has a great flavor and texture.
- Certified Gluten Free Oats – If you have Celiac Disease, or a wheat allergy, you need to use certified gluten free oats. I like GF Harvest Oats, and I get them on Amazon. There are other brands, but I prefer this one, because they are processed in a tree nut and peanut free facility.
- Strawberries – Fresh strawberries make these cookies nice and sweet. I don’t recommend using frozen strawberries – I don’t think the result will be very good.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread for baking cookies. You can also try the Earth Balance Baking Sticks if you like.
You can use oat flour if you like, however, the cookies will be a lot more delicate, and may break apart more easily.
I don’t recommend using grain free flours like coconut flour or almond flour in this recipe. The cookies may be very dense and dry if you use those flours.
Tips for Success
- Be sure to finely chop the strawberries so that they mix well into the batter.
- Line your cookie sheet with parchment paper so that the cookies don’t stick. This will also make cleanup easier.
- You don’t want to over bake these strawberry oatmeal cookies – they need to be nice and chewy. Bake them just until golden brown and they’ll be perfect!
Store leftover cookies in an airtight container. They should stay fresh for about 3 days. If you want to try to keep them longer than that, store them in the refrigerator.
You should be able to freeze leftover cookies in a freezer bag for up to three months.
Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.
Disclosure: This post contains affiliate links.
Strawberry Oatmeal Cookies.
- ½ cup vegan buttery spread
- ½ cup brown sugar or coconut sugar
- ½ cup organic cane sugar
- 1 Tablespoon ground flax seed meal
- 3 Tablespoons water
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend Namaste Perfect Flour Blend works well
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups certified gluten free oats
- 1 cup finely chopped fresh strawberries
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
- In a small bowl or mug, make the flax egg: mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
- In a large bowl, cream the butter and sugars until light and fluffy. Add the flax egg and vanilla and continue to mix.
- Add the gluten free flour, baking soda, and salt. Mix until combined.
- Stop the mixer and stir in the oats. Once combined, gently stir in the strawberries. Drop the dough by rounded tablespoons onto the cookie sheet.
- Bake at 350 degrees F for 12-15 minutes until golden brown. Allow to cool fully on the cookie sheet.