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Healthy Strawberry Oatmeal Breakfast Cookies

A stack of four golden Strawberry Oatmeal Breakfast Cookies studded with bright red strawberry pieces on a white plate.
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Simple, satisfying cookies made with oatmeal and fresh strawberries, perfect for a quick, make-ahead breakfast.

Ingredients

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  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour (or oat flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the maple syrup, egg, Greek yogurt, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms. Do not overmix.
  6. Gently fold in the chopped fresh strawberries.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten slightly with the back of a spoon.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a low-sugar option, reduce the brown sugar to 2 tablespoons.
  • These cookies freeze well; store cooled cookies in an airtight container in the freezer for up to 3 months. Thaw overnight before eating.
  • You can substitute frozen strawberries, but do not thaw them before adding them to the batter.

Nutrition

Find it online: https://cookerykings.com/strawberry-oatmeal-breakfast-cookies/