Hold on to summer just a little longer with these clean eating strawberry oatmeal cookies! Use frozen or fresh strawberries- these cookies will be chewy, juicy and delicious either way. And the best part? You won’t even be able to tell they’re healthy!
Yields: 15 cookies
- 1 c (100g) instant oats
- ¾ c (90g) whole wheat flour
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ c (120mL) honey
- ¾ c (105g) whole strawberries, diced
- Whisk together the oats, flour, baking powder, cinnamon and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries. Chill for 30-45 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake at 325°F for 14-17 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
The strawberries must be measured before dicing. Do not add more than the recipe calls for. The strawberries release juice while they bake, which will cause the cookies to spread to be flat and thin while they bake.