Strawberry Oatmeal Cookies
Yields: 15 cookies
These chewy oatmeal cookies are packed full of strawberries, bring a taste of summer straight into your kitchen! Store any leftovers in an airtight container on the counter for up to 5 days. These cookies also freeze really well.
  • 1 c (100g) instant oats (measured correctly)
  • ¾ c (90g) whole wheat flour (measured correctly)
  • 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) frozen unsweetened whole strawberries, thawed slightly and diced
  1. 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 at least 1 hour.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. 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.
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}
Recipe by Amy's Healthy Baking at