These Strawberry Cookies are soft, chewy and make the perfect healthy snack or breakfast for on-the-go. They’re easy to make in just one bowl and packed with wholesome ingredients like almond flour, coconut freeze-dried strawberries and coconut oil. Gluten free, refined sugar free with low carb, paleo and vegan options.
HEALTHY STRAWBERRY COOKIES
Looking for a homemade cookie that you can have as a healthier snack or breakfast? These 12 breakfast cookies are an absolute favorite with my kids and we are always having fun with the flavor combinations.
BREAKFAST COOKIE RECIPES:
- Almond Joy (Chocolate & Coconut)
- Apple Cinnamon (Vegan Option)
- Apricot Pistachio
- Banana Nut – (No Bake – Vegan)
- Carrot Cake
- Keto / Paleo (Almond and Coconut)
- Key Lime Coconut
- Peanut Butter with Chocolate Chips
- Pumpkin (Nut free) (Vegan Option)
- Tahini (Nut Free)
STRAWBERRY BREAKFAST COOKIES
Now that strawberry season is in full swing around here, we’ve already made a few batches of these healthy strawberry cookies. They are so easy to make in less than 30 minutes in just one bowl. And I love that they are easy to customize with simple pantry ingredients that you probably already in have in your kitchen.
And the best part? They are made with much healthier ingredients than the old school strawberry cookies or strawberry cake mix cookies.
These freeze-dried strawberry cookies are gluten free, refined sugar free and I’ve even included options to make them paleo friendly, sugar free and low carb if you’re following a low carb keto diet.
To make vegan strawberry cookies, you can even try swapping out the egg with a flax-egg instead.
INGREDIENTS YOU NEED TO MAKE STRAWBERRY OATMEAL COOKIES:
The main ingredients to make these strawberry breakfast cookies are:
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- egg – sub with flax-egg or chia egg for vegan strawberry cookies
- almond butter (you can also swap with peanut butter or any other nut or seed butter)
- coconut oil
- maple syrup, coconut nectar, honey or your favorite liquid low carb sweetener such as Lakanto Sugar Free Syrup
- vanilla extract
- ground cinnamon
- sea salt
- baking powder
- superfine almond flour OR oat flour
- gluten free oats OR sub with medium square-shaped coconut flakes for low carb
- unsweetened shredded coconut
- freeze-dried strawberries (if you prefer fresh strawberry cookies, you can try adding some chopped fresh strawberries or frozen strawberries)
- OPTIONAL: no sugar added / sugar free chopped chocolate OR vegan chocolate chips
HOW TO MAKE STRAWBERRY COOKIES:
- PREP THE BAKING PAN: You’re going to line a large baking sheet with parchment paper. Set aside. Preheat your oven to 350 F.
- MIX THE WET INGREDIENTS: Whisk together the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
- ADD THE DRY INGREDIENTS: Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in freeze-dried strawberries, optional chocolate chips and any other add-ins of your choice.
- SHAPE COOKIES: Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
- BAKE: Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- COOL: Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
ARE GLUTEN FREE COOKIES FREEZER-FRIENDLY?
Yes, the great thing about these strawberry cookies is that you can make a big batch on your Sunday or Monday meal prep day and store them in your freezer for when you’re ready to enjoy.
Simply place the sugar free cookies on a large baking sheet and place the pan in the freezer for at least 30 minutes – or until they’re firm.
Remove the tray and store in clear zip-top bags or an air-tight freezer-friendly container.
ARE FREEZE-DRIED STRAWBERRY COOKIES HEALTHY?
These homemade strawberry cookies would make a tasty addition to a healthy balanced diet for those crazy busy mornings.
They’re hearty, refined sugar free, packed with whole grains, healthy fats and protein, and would make a tasty make-ahead breakfast or lunch box treat.
You can make this recipe ahead of time to bring along to work or school. And since they loaded with oats, healthy fiber and protein, they make the perfect light breakfast or afternoon snack.
More strawberry recipes you might like:
These Strawberry Cookies are the perfect low carb breakfast for traveling with, or a healthy dessert. They're easy to make in just one bowl and packed with wholesome ingredients like almond flour, coconut freeze-dried strawberries and coconut oil.
- 1 large egg , room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup (use sugar free brand such as Lakanto if low carb) OR can also sub with coconut nectar or honey if not low carb
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour (if not paleo or low carb)
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups gluten free rolled oats (sub with medium square-shaped coconut flakes for low carb, paleo)
- 2/3 cups freeze-dried strawberries
- 1/4 cup no sugar added chocolate chips (such as Lily's)
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in freeze-dried strawberries, optional chocolate chips and any other add-ins of your choice.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.