Chewy, delicious oatmeal cookies have a surprising addition – fresh strawberries! These strawberry oatmeal cookies are sure to become a new favorite.
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 fresh berry goodness. Plus, the strawberries add a beautiful pop of color!
If you’re like me, and still enjoy baking even in the summer months, these are the cookies 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 on the go option, too.
You may associate berries + 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.
You don’t want to overbake these strawberry oatmeal cookies – they need to be nice and chewy. Bake them just until golden brown and they’ll be perfect!
Can I use dried strawberries in these strawberry oatmeal cookies?
I haven’t tried that, so I’m not sure if that would work. Fresh strawberries make these cookies nice and sweet.
Where can I find 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.
Can I use coconut flour instead of a gluten free flour blend?
I don’t recommend that in this recipe. The cookies will be very dense and dry if you do so.
Can I use oat flour instead of a gluten free flour blend?
You can use oat flour if you like, however, the cookies will be a lot more delicate, and may break apart more easily.
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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. 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 for 12-15 minutes until golden brown. Allow to cool fully on the cookie sheet.
Store these in an airtight container for 2-3 days. If you plan to keep them beyond that, I recommend the refrigerator.
If you don't love strawberries, try blueberries or raspberries.
If you aren't gluten free you can use regular flour.
Can I freeze leftover cookies?
Yes, you should be able to freeze leftover cookies in a freezer bag for up to three months.
Can I use regular flour?
Yes, you can use all-purpose flour if you are not gluten free.
These strawberry oatmeal cookies are:
- chewy and flavorful
- the perfect summer cookie recipe
- gluten free, vegan, and top 8 allergen free
This recipe was originally published in July 2015. It has been updated.