Strawberry Oatmeal Cookies {dairy-free}

Breakfast cookies are amazing. Bake ’em, freeze ’em, pull ’em out while still half asleep, microwave ’em, breakfast served. While I am a morning person, I

don’t prefer to be slaving away in the kitchen first thing in the morning while my 3-year-old son whines for breakfast.

Fortunately, I found this recipe by Amy’s Healthy Baking a couple of years ago, and he has requested them almost every morning ever since. I’ve even

taken them on vacation with us since the boy won’t eat normal breakfast food unless it’s pancakes.

Sweetened only with honey, I love that he’s getting something homemade and relatively healthy.

RECIPE (adapted from Amy’s Healthy Baking):

2 tbsp coconut oil, melted & cooled

1 cup rolled oats

3/4 cup whole wheat flour

1.5 tsp baking powder

1 tsp cinnamon

1/8 tsp salt

1 egg, room temperature

1 tsp vanilla extract

1/2 cup honey

3/4 cup strawberries, fresh or frozen, diced*


Melt the coconut oil in the microwave. I do it in 15-second increments until it is just melted. Leave to cool.

Mix together dry ingredients in a large bowl.

Combine wet ingredients in a separate bowl. Trickle in the melted, cooled coconut oil so that you temper the egg mixture (no scrambled eggs!).

Pour the wet mixture into the dry ingredients. Mix together with a spatula.

Add diced strawberries.

Set in refrigerator to firm up. *If using frozen strawberries, leave to chill for 1 hour. If using fresh strawberries, leave to chill for 30 minutes.

Preheat oven to 325F and line a few baking sheets with unbleached parchment paper or aluminum foil or silicone baking mats.

Use an ice cream scoop and scoop the mixture onto the baking sheets. Cookies will spread while baking.

Bake for 15 minutes until the cookies are lightly golden.

Cool on a wire rack.

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