Strawberry Breakfast Cookies

Jump To Recipe by Liz Thomson January 13, 2023 This post may contain affiliate links.

These strawberry breakfast cookies are soft and chewy, studded with chocolate chips and sweet strawberries for a satisfying and nourishing breakfast! They are easy to make and can be stored in the refrigerator or freezer for a quick and easy breakfast option throughout the week.

Strawberry chocolate chip oatmeal breakfast cookies are a delicious and convenient way to start your day. They are soft and chewy, with a sweet and slightly tart flavor from the strawberries and a rich chocolatey taste from the chocolate chips. The oats provide a hearty and wholesome texture, making these cookies the perfect treat to pair with a cup of coffee. These healthy cookies also make a great afternoon snack.

These cookies can be made gluten-free by using a simple gluten-free flour blend. (I’ve got a recipe below!) And although this recipe does contain eggs, it’s dairy-free. So it’s great for anyone with allergies who may be avoiding butter, milk, or gluten!

If you enjoy these cookies, be sure to try my Strawberry Oat Muffins, which have a similar flavor profile. Or if you’re looking for more healthy cookie options, try my, Trail Mix Breakfast Cookies, Applesauce Breakfast Cookies, or these Blueberry Oatmeal Cookies.

Ingredients and Substitutions

Rolled oats- These oats are also called old fashioned oats. They have a chewy, hearty texture.
Flour– I actually preferred the texture of these cookies with gluten-free flour, but you can also use all-purpose flour. Gluten free flour produced a chewier cookie where as the all purpose flour was slightly more cakey.
Baking powder and baking soda– This combination is necessary for the muffins to lift and brown properly.
Eggs– The eggs are necessary to help bind the muffins and add moisture.
Sugar– I used light brown sugar but you can substitute with coconut sugar.
Coconut oil- The coconut oil helps create a moist texture. You can substitute with melted butter, if desired.
Banana– This recipe works best with an overripe banana, which has the most sweetness.
Chocolate chips- You can use dairy-free chocolate chips if you want to keep this recipe dairy-free. You could also substitute with chopped dark chocolate.
Walnuts– You can substitute chopped walnuts for chopped pecans or skip the walnuts entirely if you want to make these nut-free.
Strawberries– You can use fresh or frozen strawberries but the strawberries do need to be diced. If using frozen strawberries, let them thaw slightly then chop into small pieces.

Tips & Tricks for Perfect Breakfast Cookies

To make these cookies gluten-free, make sure to use certified gluten-free rolled oats.
This recipe has been tested using gluten-free flour made with 3/4 cup rice flour and 1/4 cup tapioca flour, although any gluten-free 1-1 baking blend should work the same.
To avoid a coconut taste, use refined coconut oil.

How to Store Breakfast Cookies

Store these cookies in the refrigerator in an airtight container for up to 5 days. If you want to keep the cookies fresh for several weeks, you can store them in the freezer in an airtight container. You may want to separate the layers of cookies with wax paper or parchment paper to prevent them from sticking together.

Frequently Asked Questions

Are oat cookies good for breakfast? While a typical oatmeal cookie might not be a healthy breakfast, these oatmeal breakfast cookies are a great option! They’re filled with whole grains, fruit, and just a small amount of added sugar. This recipe makes a great breakfast for kids, too!
Do oatmeal cookies contain gluten? Many oatmeal cookies do contain gluten; however, this recipe can be made with gluten-free flour. If you want to be sure these cookies are gluten-free, be sure to use certified gluten-free oats.
How do you make gluten-free cookies moist? Some gluten-free cookies have a tendency to turn out dry or crumbly, but these cookies are soft and chewy thanks to a combination of banana, eggs, and melted coconut oil.
Do I need to use parchment paper? I recommend using parchment paper or a silicone liner on your pan as oatmeal cookies tend to stick, even on non-stick baking pans.

How to Make Gluten Free Flour

This recipe has been tested using gluten-free flour made with 3/4 cup rice flour and 1/4 cup tapioca flour. Simply mix the rice flour and tapioca flour together until combined, then use in the recipe as a substitute for flour. Any gluten-free 1-1 baking blend, such as Bob’s Red Mill, should work the same.