Ingredients

• 2 1/2 cups oat flour Ingredients
• 1/2 tsp baking soda Ingredients
• 1/2 tsp baking powder Ingredients
• 1/4 cup monkfruit sugar or coconut sugar Ingredients
• 1/2 cup coconut oil, melted Ingredients
• 1/2 cup maple syrup* (see note about less maple syrup) Ingredients
• 1 tsp pure vanilla extract Ingredients
• 1 cup strawberries, chopped small Ingredients
• 1/3 cup chocolate chips Ingredients

Instructions

1. Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
2. In a large bowl, combine oat flour, baking soda, baking powder and monkfruit or coconut sugar.
3. In a separate bowl, combine coconut oil, maple syrup (and water if using) and vanilla extract.
4. Add wet ingredients to large bowl with dry ingredients and mix to combine.
5. Finally, fold in strawberries and chocolate chips.
6. Using a large spoon or ice cream scoop, place cookie dough onto parchment lined baking sheet. Bake for 15-20 minutes until golden.
7. 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.