Strawberry Chia Oatmeal Cookies are the perfect springtime snack and are filled with superfood nutrition! Rich in plant-based protein, iron, fiber, and potassium, these cookies are sure to satisfy your sweet tooth in a healthy way and fill your tummy too!
Well, it’s finally here! Strawberry season is upon us, and for the first time in years, I’m actually able to enjoy it.
Not that I haven’t ever enjoyed strawberries, but up until this year, for some strange reason I’ve actually had an allergic reaction to them. Anytime I used to eat strawberries, I would consistently break out all over my entire face the next day. Tomatoes do the same thing to me, as well as peppers.
But for some wonderfully strange reason, I haven’t had one single allergic reaction to strawberries this year… which means I’ve been eating them abundantly in oh so many ways!
After all, I’ve got some catching up to do on all those lost years of eating strawberries like everyone else!
One of my favorite ways to eat strawberries is to buy them whole and frozen (always organic since they’re at the top of the Dirty Dozen list) and snack on them right out of the freezer, or after about 5 minutes of thawing. They’re so sweet this way, it’s like eating candy!
But unlike candy, strawberries are packed with nutrition. At only 6 grams of sugar per cup, they’re a great source of fiber, vitamin C, and they have many of the same brain-boosting benefits that blueberries and blackberries do.
I’ve also been experimenting other ways to enjoy strawberries outside of the obvious (smoothies, sorbets, oatmeal, etc.). And I have especially loved adding them to healthy baked goods, like these Strawberry Chia Oatmeal Cookies!
Strawberry Chia Oatmeal Cookies are the perfect seasonal treat for kids and adults alike. They’re soft, chewy, and they have a wonderful little crunch from the chia seeds they contain.
Chia seeds contain a healthy dose of fiber, and they’re a source of complete protein meaning they have all 9 essential amino acids that your body can not make on its own and must get from a variety of other sources. (Hemp seeds are also a great source of complete plant-based protein.)
Chia seeds also contain healthy omega-3 fatty acids, iron, potassium, calcium, and magnesium so they’re great for your brain, heart, muscles, and bones. Chia seeds work really well in baked recipes too. They are tasteless, but they act as a natural binder and are a great thickener as well as an egg replacer whether you use them whole or ground.
My favorite part about these Strawberry Chia Oatmeal Cookies isn’t the chia seeds, though.
It’s that these cookies taste like both a strawberry shortcake and a cookie all in one. They’re cakey, chewy, and so soft and naturally sweet without one bit of oil, sugar, dairy, eggs, or artificial ingredients.
Strawberry Chia Oatmeal Cookies are even better the next day after they’ve cooled off a bit in the fridge. Maybe it’s just me, but I prefer my cookies chilled versus hot out of the oven.
Is that weird?
Probably, but either way, you have to try these cookies that way if you haven’t already. Their sweetness intensifies as they cool off, and they’ll keep easily for one week in your fridge if they last that long.
Strawberry Chia Oatmeal Cookies are also a great way to take in a serving of whole grain oats, healthy fats, and fruit if you’re short on time in the morning and don’t have a lot of time to make a decent breakfast. They’re easy on your blood sugar levels, will help keep you full without weighing you down, and are so much healthier than grabbing a granola bar that’s packed with added sugar, oil, and preservatives.
Healthy cookies for breakfast?
Sign me up! 🙂
- 1 cup of whole grain, plain rolled oats (quick or regular old-fashioned oats will work)
- ¼ cup coconut flour (or almond meal; I've tested both options)
- 1 tbsp. ground flax seed (flax meal)
- 2 tbsp. chia seeds
- ¼ cup oat bran (I love Bob's Red Mill brand)
- 1 small container (about ⅓ cup) of unsweetened applesauce
- 1 cup of frozen (or fresh) strawberries (strawberry pieces or whole strawberries are fine)
- ½ tsp. pure stevia extract (without fillers) or 5 full drops of liquid stevia- I use NuNaturals
- 8 ounces (1 cup) of unsweetened non-dairy milk (I used unsweetened vanilla almond milk)
- 1 tsp. alcohol-free vanilla extract (or ¼ tsp. real vanilla bean powder)
- optional: a dash of cinnamon, ginger, and/or cardamom
- optional: raw nuts for topping (any variety, I used pecan halves)
- Add the applesauce, strawberries, non-dairy milk, and the vanilla to a blender. Purée until thoroughly blended, (about 5-10 seconds), then set aside.
- Grab a large bowl and add the oats, coconut flour (or almond meal), the flax, chia seeds, oat bran, and the optional spices if using. Stir well for 30 seconds or so to fully incorporate everything together.
- Next, add the blended mixture into the large bowl of dry ingredients, and stir everything together with a spatula until you get a thick dough. Let this sit for 10 minutes to thicken up properly.
- Preheat the oven to 350 degrees while you wait on the dough to thicken up and line a cookie sheet/pan with parchment paper or you can use a Silpat baking sheet.
- When the cookie mixture has set for 10 minutes, divide the cookie mixture onto the pan into 2-inch circles. I like to use a spoon to scoop the dough and shape it with my hands. It doesn't have to be perfect, but be sure the dough is evenly spread out and shaped like circles as best as possible. If using nuts for a topping, place 1 or 2 (or pieces) like I did in the center of each cookie.
- Bake the cookies for 20 minutes at 350 degrees, Fahrenheit.
- Remove the pan from the oven, set it on the counter, and let the cookies cool on the pan for 10 minutes before removing them.
- Serve or store (see notes) for future enjoyment.
I used all my favorite products from Bob’s Red Mill in this post including the oats, the coconut flour, and the oat bran. You can find Bob’s Red Mill products at your local grocer, at Bob’s website, or online at Amazon. Bob’s Red Mill makes the best, highest quality ingredients…I just can’t get enough!
How to Serve these Cookies!
I suggest serving these little gems with a small glass of chilled non-dairy almond, cashew or coconut milk (unsweetened vanilla are all good choices), my easy Raw Cinnamon Cashew Milk, or you can smear some raw almond butter or some cashew butter in between two of them and really take things up a notch.
Me? I like popping one or two alone after dinner or eating two as an afternoon snack, all by themselves. Add a sprinkle of cinnamon, a little hint of ginger, and you’ll never miss the sugar!
What’s your favorite way to eat cookies? Hot out of the oven or nice and chilled out of the fridge like me?