Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.

To make your own instant oats, measure the same amount of old-fashioned oats. Add them to a food processor, and pulse 7-10 times or until about half of their original size. Proceed with the recipe as directed.

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. If using fresh strawberries, the cookie dough may be chilled for 15-30 minutes less.

Agave or maple syrup may be substituted for the honey. Alternatively, ½ cup (106g) brown sugar + ¼ cup (60mL) milk may be substituted as well. The chilling and baking times stay the same.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely to room temperaure on the baking sheet.

For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.

{gluten-free, clean eating, low fat, low calorie}