Dessert

Strawberry Chocolate Chip Oatmeal Cookies Recipe

ByClara Bennett January 2, 2026January 2, 2026

Introduction

These Strawberry Chocolate Chip Oatmeal Cookies bring together the sweetness of fresh strawberries, rich dark chocolate, and the wholesome texture of oats. They’re naturally gluten-free and perfect for a delightful snack or treat any time of day.

The image shows a close-up of a cookie being pulled apart by a woman's hand, revealing melted dark chocolate stretching between the two pieces. The cookie has a rough texture with visible oats, chopped nuts, and bright red strawberry chunks embedded throughout. A whole strawberry is placed on a white marbled surface in the blurred background, along with a glass of milk and a cooling rack holding more cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups oats (old-fashioned, gluten-free)
¾ cup gluten-free 1-to-1 flour
¼ cup coconut sugar
½ tsp. baking soda
½ tsp. salt
½ cup coconut oil (melted)
1 flax egg*
½ cup maple syrup
1 tsp. vanilla
¾ cup strawberries (finely chopped)
½ cup almonds (finely chopped)
½ cup dark chocolate chips

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: In a large bowl, combine oats, gluten-free flour, coconut sugar, baking soda, and salt. Whisk well to mix evenly.
Step 3: Add melted coconut oil, flax egg, maple syrup, and vanilla to the dry ingredients. Mix by hand for about 1 minute until everything is well incorporated.
Step 4: Gently fold in the finely chopped strawberries, almonds, and dark chocolate chips until just combined.
Step 5: Scoop 2-tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 6: Bake in the preheated oven for 12 to 14 minutes or until the edges turn slightly golden brown.
Step 7: Remove from oven and let cookies sit on the baking sheet for 15 minutes to firm up before enjoying.

Tips & Variations

For a nut-free option, substitute almonds with sunflower seeds or omit them entirely.
Use frozen strawberries if fresh aren’t available, just drain excess moisture before adding.
Replace coconut oil with melted butter for a different richness.
To make a regular egg instead of a flax egg, use 1 large egg.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in a microwave or oven to restore softness.

How to Serve

A stack of four thick oatmeal cookies filled with pieces of red strawberries, dark chocolate chips, and bits of nuts, each cookie layered roughly and unevenly, showing a chewy texture with visible oats and mix-ins. The top cookie is slightly tilted to reveal the chunky inside, and bits of white paper separate the cookies. Around the stack, there are fresh whole strawberries, scattered chocolate chips, and nuts on a white marbled surface. In the blurry background, a clear glass milk bottle with a red and white striped straw and a bright red cloth add color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is a flax egg and how do I make one?

A flax egg is a vegan egg substitute made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until it becomes gel-like and use it in place of one egg in recipes.