I found myself needing more recipes to use up the strawberries Everly and I picked, and I found such a great cookie recipe! Amy over at Amy's Healthy Baking nailed this cookie recipe! I made a few minor tweaks to make it gluten and dairy-free for those with intolerances in my life, but other than that stayed true to her recipe. They turned out so fantastic and everyone loves them, all the way from Everly to my dad. They almost taste like a biscuit/cookie, and it's hard to eat just one.
They're perfect for a quick snack but are also healthy enough for breakfast! They're gluten-free, dairy-free and refined sugar-free. The strawberries make them moist and the oats and coconut oil make them nice and chewy. If you need a healthy snack for your kids or for yourself whip up a batch of these cookies to have on hand for the week. They last on the counter for 3-5 days, and should then be refrigerated (if they last that long). You can find the original recipe here, or you can see my tweaks below!
Oatmeal Strawberry Cookies
Makes: 12 cookies
Time: 25 minutes
1 cup instant oats
¾ cup Bob's Red Mill gluten free baking flour
1 ½ tsp baking powder
1 tsp ground cinnamon
pinch of salt
3 tbs coconut oil, melted
1 large egg (can sub flax egg)
1 tsp vanilla extract
1 cup strawberries, diced (fresh or frozen) (someone also used blueberries and said they turned out great!)
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
In a separate bowl, whisk together the coconut oil, egg, vanilla and honey. Then add in the strawberries and stir to combine.
Add the wet ingredients to the dry, stirring just until incorporated. Chill for 20 min - 1 hour.
Drop the cookie dough into 12 rounded scoops onto the prepared sheet. Bake for 14-17 minutes.