Print

Strawberry Oatmeal Breakfast Cookies

A stack of golden brown Strawberry Oatmeal Breakfast Cookies studded with visible pieces of bright red strawberry.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these simple, baked oatmeal cookies featuring fresh strawberries. They are a quick, portable option for breakfast or snacks.

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 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 fresh strawberries, diced small

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
  3. In a separate large bowl, mix the applesauce, maple syrup, egg, and vanilla extract until combined.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. Gently fold in the diced strawberries.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Flatten them 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

  • You can freeze these cookies for up to three months. Place cooled cookies in an airtight, freezer-safe container.
  • For a vegan option, substitute the egg with one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes).
  • If you prefer a firmer cookie, reduce the applesauce to 1/3 cup.

Nutrition

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