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Strawberry Breakfast Cookies

Strawberry Breakfast Cookies

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 cookies 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


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.


Units Scale
  • 1 1/4 cup rolled oats
  • 1 cup gluten free flour (see note) or all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup melted coconut oil
  • 1 overripe banana
  • 1/4 cup chocolate chips
  • 1/4 cup chopped walnuts
  • 1 cup fresh diced strawberries (see note)


  1. Preheat oven to 350F. Line a large cookie sheet with parchment paper.
  2. In a large mixing bowl, mash the banana with a fork until most of the chunks are gone.
  3. Mix in the eggs and coconut oil.
  4. Add in the gluten-free flour, brown sugar, baking soda, baking powder, and salt. Mix until well combined.
  5. Mix in the rolled oats.
  6. Add in the chocolate chips and walnuts. Mix to combine.
  7. Gently fold in the strawberries to avoid mashing the berries.
  8. Drop large tablespoonfuls of the cookie dough into 16 even lumps on the lined cookie sheet. Flatten out slightly with the back of a spoon.
  9. Bake for 12-14 minutes until the cookies become a light golden color.
  10. Let the cookies cool for 15 minutes before enjoying.


This recipe was tested with gluten free flour (both an all-purpose gluten free blend blend and a homemade blend of 3/4 cup rice flour and 1/4 cup tapioca flour). I’ve also tested it with all purpose flour.

I also tested this recipe with freeze-dried strawberries and that worked great, too!

Keywords: Strawberry Breakfast Cookies