Print

Strawberry Oatmeal Breakfast Cookies

A stack of four golden Strawberry Oatmeal Breakfast Cookies with visible strawberry filling on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Simple, chewy oatmeal cookies featuring strawberries, perfect for a quick breakfast or snack.

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh or frozen strawberries

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, flour, baking soda, cinnamon, and salt. Mix well.
  3. In a separate medium bowl, whisk together the applesauce, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Gently fold in the diced strawberries. If using frozen strawberries, do not thaw them first.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a vegan option, substitute the egg with one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
  • These cookies freeze well. Store cooled cookies in an airtight container in the freezer for up to 3 months.
  • If the dough seems too wet, add one extra tablespoon of rolled oats.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-oatmeal-breakfast-cookies/