How to make the Best gluten free strawberry Oatmeal cokkies

I am coming to you with a recipe this week that will knock your socks off. It really surprised me! I wasn’t sure when I found this recipe if it was going to be that great or not BUT……. was I surprised or what?!

Okay, okay, I will stop talking and get on with the recipe!

Strawberry Oatmeal Cookies
 Yield: 15 cookies

Serving Size: 1 cookie

1 ½ tsp baking powder
1/8 tsp salt
1 large egg, room temperature
½ cup honey
6 tbsp fresh strawberries diced
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
  3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s incredibly important to measure both the oats and flour correctly. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly, especially with gluten-free flour.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

Be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil.

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 on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

These are the softest & yummiest oatmeal cookies you’ll ever make, and the fresh strawberries add an irresistible sweetness and subtle tartness. Store any leftovers in an airtight container on the counter for up to a week—if they last that long!

The best part about these cookies? They are gluten-free! My whole family loved them, without all of the guilt!

Do you have a go-to oatmeal cookie recipe? Do you make a clean or gluten-free version? Please share! I would love to hear! Visit me on Facebook, Instagram or Pinterest.

Check out some of my other clean eats, HERE.

Until next time….



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