Description
These Healthy Strawberry Cookies are soft, chewy, and naturally sweetened with maple syrup. Made with almond flour, oats, and fresh strawberries, they’re gluten-free, vegan, and perfect for breakfast, snacking, or dessert without the guilt.
Ingredients
1½ cups almond flour (150g)
1 cup rolled oats (90g)
½ teaspoon baking powder
¼ teaspoon salt
¼ cup maple syrup or agave nectar (60ml)
2 tablespoons almond butter or any nut butter (30g)
½ teaspoon vanilla extract
⅓ cup finely chopped strawberries (50g), fresh or frozen
Optional: extra strawberries for topping
Instructions
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
In a large bowl, mix almond flour, oats, baking powder, and salt.
Add maple syrup, almond butter, and vanilla extract. Stir to form a sticky dough. Add a splash of plant milk if needed.
Gently fold in chopped strawberries.
Scoop tablespoon-sized amounts, shape into balls, and flatten on the tray.
Top with extra strawberry pieces if desired.
Bake for 12–15 minutes until edges are golden and cookies feel firm.
Cool completely on the tray before serving.
Notes
Use finely chopped strawberries to avoid soggy cookies.
For a nut-free version, swap almond flour for oat flour and use sunflower butter.
Let the dough sit for 5 minutes if it feels too sticky.
Store in an airtight container at room temp for 3 days, or refrigerate up to 1 week.
Cookies freeze well—store in a zip-top bag and thaw as needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 12 cookies