These delicious chocolate chip cookies have a twist – strawberries! Honestly, I would never think to add fresh strawberries to a cookie recipe.
Muffins yes, but cookies!?! It just never occurred to me until Vienna came to me and said “Mommy let’s make strawberry cookies!” So I followed her lead and wow, these came out great. This recipe is a keeper!
I think you’ll appreciate that these cookies have no eggs, nuts or gluten. I know from reading your comments that many of you appreciate egg-free recipes and with the kids back to school next week (at least in our neck of the woods), having an easy, super yummy cookie recipe that’s school safe is always welcome! Am I right?
These cookies are…
- 100% plant-based aka vegan (however, I’m not gonna lie, they’d be good with grass-fed butter or ghee if you decide to swap out the coconut oil, just sayin’)
- Gluten-free and fibre-rich from the oat flour
- Nut-free, making them school-approved – yay!
- Kid-friendly, developed by my favourite 6 year old
- Nourishing and super yummy
- Easy to whip up!
I’ve included substitutions should you decide to alter the sweetness. The key is to know your audience. If it’s just for my immediate family, than I will put less maple syrup in. Your call!
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If you’re new to using oat flour, you can easily find it in the natural foods section of the grocery store. Having no luck with that? No problem. Place a few cups of raw oats into your food processor or blender and blitz until you have a flour texture. Measure out 2 1/2 cups of oat flour. You’ll be like a pioneer! Well maybe not exactly like a pioneer would but you’ve got the tools, so you might as well use them. If you’ve got leftover oat flour, then you’ve gotta make these Cranberry Chocolate Chip Oat Cookies.
These cookies are more chewy than crunchy and the hit of strawberries are such a nice surprise surrounded by the chocolate chips.
Feel free to increase the number of chocolate chips. I use the Lily’s brand which are sweetened with stevia so I feel good that these cookies are not sugar bombs. Also, I use monkfruit more often in baking than coconut sugar nowadays because it’s lower on the glycemic index and I love the flavour.
Here’s the recipe. It makes 18 cookies. Watch how to make it on Instagram here.
Desserts
Strawberry Chocolate Chip Cookies (Gluten-free, Egg-free, Nut-free)
PrintIngredients
- 2 1/2 cups oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup monkfruit sugar or coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup* (see note about less maple syrup)
- 1 tsp pure vanilla extract
- 1 cup strawberries, chopped small
- 1/3 cup chocolate chips
- Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
- In a large bowl, combine oat flour, baking soda, baking powder and monkfruit or coconut sugar.
- In a separate bowl, combine coconut oil, maple syrup (and water if using) and vanilla extract.
- Add wet ingredients to large bowl with dry ingredients and mix to combine.
- Finally, fold in strawberries and chocolate chips.
- Using a large spoon or ice cream scoop, place cookie dough onto parchment lined baking sheet. Bake for 15-20 minutes until golden.
- Remove from oven and place on a cooling rack for 10 minutes. Once fully cooled store in a container in the fridge for up to a week or the freezer for up to 3 months.
Makes 18 cookies. *Cut the maple syrup in half and use 1/4 cup water and 1/4 cup maple syrup instead.
I would suggest putting them in the fridge once they’ve fully cooled since they contain fresh strawberries but they’ll be totally fine in your lunch bag, or your child’s lunchbox. They freeze really well too!
Be sure to tag me on instagram if you make them. I always love seeing your creations!
Joy xo
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20 thoughts on “Strawberry Chocolate Chip Cookies”
I can’t wait to try these! Can you please share what Monkfruit sugar you like? I’m looking online and many options seem to have erythritol or other things added… thanks!
Awesome! I think you’ll love them! Yes most of them have erythritol added. I don’t mind it. It’s a sugar alcohol with some gut microbiome benefits because it’s a prebiotic. While it’s not as natural as coconut sugar, I prefer it in baked goods because it has a much lesser impact on blood sugar. The brand I buy is Lakanto. You can actually find it at Homesense and Winners or online at Natura Market. I use the liquid one for my tea (or stevia). However, this recipe works great with coconut sugar too.
Joy you did it again! Loved by all my 3 kids so these are a win and going in the binder (yes I have so many of your recipes that I have a binder haha) never stop creating ❤️ So delicious and free of all the things!
Thanks so much Melissa! I love that you have a binder!
Hi! I just made these, but they did not at all hold their shape, instead they spread all over the cookie sheet into one giant cookie!
So strange! That sounds like there was too much baking powder or baking soda. Did you use double acting baking powder? Sometimes that can do it.
REAL monk fruit on Nuts.com is $20 for a 2 ounce bag. It is truly healthy. Other monk fruit has more carbs up to 8 grans, and sugar alcohol (8 grams) (what even is that?) so I would opt for date sugar due to it being less carbs than coconut sugar. Do you have any reservations on using date sugar vs other sugar replacements for this yummy strawberry chocolate chip cookie recipe? My lil grand will absolutely LOVE this one! THANKS for all your yummy recipes and healthy living tips!
Hi joy! They taste delicious …but when stirring the dough it was so dry I had to hand mix in strawberries and chocolate. Strawberries moistened it a little but in the end turned out sooo dry like eating peanut butter lol is something missing or did I under cook should they be cooked till there crispy? I baked 15 minutes
That does seem odd. I assume you added the correct amount of coconut oil and maple syrup? Were you using oat flour or did you make it from oats?
Pretty sure I did but I’ll try again and let you know
These look fabulous! Just wondering if I could use frozen strawberries…would they get mushy ya think?!
I think that would still work!
Just made these and am shocked at how good they are!! I used store bought oat flour and used the full amount of maple syrup (next time I’ll use slightly less). She doesn’t refer to them as vegan but I believe they are. Will definitely make again. I would be curious to try them with blueberries or chopped apples as well. So nice to have a simple, healthy, gluten free cookie recipe.
Glad you enjoyed them! Agree, so simple and yes lots of different variations. I love making them with dried blueberries too. Enjoy!
Get Joy! Do you think I could make these without the monkfruit/coconut sugar and just the maple syrup?
Yes definitely, they won’t be a sweet but you could test the batter to see if you like them.
Do you think I could use Bob’s Red Mills gluten free flour instead of oat? (I can’t eat oats).
(Thanks for including the ‘less maple syrup’ option.)
Yes I’m pretty sure that would totally work!
Thank you for your quite reply! – I’m delighted.
I didn’t think to ask. Strawberries are “bespensive”… as one of my kids used to say! Would chopped frozen ones be okay do you think? Maybe pop them into hot water Very briefly first? Any thoughts on that?
Thank you!!!!
I think so but i would drain them as the extra water might make the batter too watery!