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These scrumptious chocolate chip cookies come with a delightful twist—strawberries! Honestly, I never thought to incorporate fresh strawberries into a cookie recipe. Muffins, sure, but cookies?! It truly didn’t occur to me until Vienna suggested, “Mommy, let’s make strawberry cookies!” I followed her lead, and wow, they turned out amazing. This recipe is definitely a keeper.
You’ll love that these cookies are egg-free, nut-free, and gluten-free. I know many of you appreciate egg-free recipes, especially with the kids heading back to school soon (at least in our area), having a simple, delicious cookie recipe that’s safe for school is always a plus, right?
These cookies are…
I’ve also provided substitutions if you want to adjust the sweetness. It’s all about knowing your audience. For my immediate family, I tend to use less maple syrup. It’s your choice!
If you’re new to oat flour, it’s readily available in the natural foods section of your grocery store. Can’t find it? No worries. Just blitz a few cups of raw oats in your food processor or blender until they resemble flour. Measure out 2 1/2 cups of oat flour. You’ll feel like a pioneer! Well, maybe not exactly like a pioneer, but you’ve got all the tools you need. If there’s any oat flour leftover, I recommend trying it in our Cranberry Chocolate Chip Oat Cookies.
These cookies are more chewy than crunchy, with the strawberries offering a lovely surprise amidst the chocolate chips. Feel free to add more chocolate chips—I use Lily’s brand, which is sweetened with stevia, making these cookies less of a sugar bomb. I’ve switched to using monkfruit sweetener more often than coconut sugar because it has a lower glycemic index, and I adore the flavor.
Here’s the recipe, which makes 18 cookies. Watch the step-by-step on Instagram here.
Makes 18 cookies.
*To reduce sugar, use half the maple syrup and substitute with 1/4 cup water and 1/4 cup maple syrup.
Once fully cooled, I recommend storing them in the fridge since they contain fresh strawberries, but they’ll still be perfect in a lunch bag or your child’s lunchbox. They freeze wonderfully too!
If you make them, be sure to tag me on Instagram—I love seeing your creations!
I can’t wait to try these! Could you share your preferred monkfruit sugar brand? Many online options seem to have added erythritol or other ingredients. Thanks!
Awesome! I think you’ll love them! Most options do contain erythritol, which I don’t mind. It’s a sugar alcohol with some gut benefits and a prebiotic. Although it’s not as natural as coconut sugar, I prefer it for baking since it has a smaller impact on blood sugar levels. I use Lakanto brand, available at Homesense, Winners, or online at Natura Market. I use their liquid version for tea (or stevia). However, coconut sugar works great in this recipe too.
Joy, you did it again! My three kids loved these, so it’s a win and going into the binder (I have so many of your recipes that I’ve created a binder, haha). Never stop creating—they’re delicious and free from all the usual concerns!
Thanks so much, Melissa! I love that you have a binder!
Hi! I just made these, but they spread across the baking sheet and didn’t hold their shape at all!
That’s strange! It sounds like there might have been too much baking powder or baking soda. Did you use double-acting baking powder? That sometimes causes such issues.
REAL monk fruit from Nuts.com is $20 for a 2-ounce bag and is truly healthy. Other monk fruit options have up to 8 grams of carbs and 8 grams of sugar alcohol—which can be confusing. I prefer date sugar due to its lower carb content compared to coconut sugar. Are you okay with using date sugar in place of other sugar substitutes for this tasty strawberry chocolate chip cookie recipe? My grandkid will absolutely love them! Thanks for all your wonderful recipes and healthy tips!
Hi Joy! They taste delicious, but the dough was very dry when mixing, and I had to hand-mix the strawberries and chocolate chips. The strawberries added some moisture, but they ultimately turned out very dry, like eating peanut butter. Is something missing, or did I undercook them? Should they be cooked until crispy? I baked them for 15 minutes.
That does sound odd. Did you add the right amount of coconut oil and maple syrup? Were you using oat flour or oat flour you made from oats?
Pretty sure I did, but I’ll try again and let you know.
These look fabulous! Could I use frozen strawberries instead? Would they become mushy, do you think?
I think that would work fine!
I just made them and I’m amazed at how delicious they are! I used store-bought oat flour and the full maple syrup amount (next time I’ll use a little less). Though they’re not labeled vegan, I believe they are. I’ll definitely make them again. I’d be curious to try them with blueberries or chopped apples as well. It’s wonderful to have a simple, healthy, gluten-free cookie recipe.
Glad you enjoyed them! I agree—so many variations are possible. I enjoy making them with dried blueberries too. Enjoy!
Joy, could I make these without monkfruit/coconut sugar and just rely on maple syrup?
Yes, definitely. They won’t be as sweet, so you could taste the batter to see if you like them.
Could I use Bob’s Red Mills gluten-free flour instead of oat flour? (I can’t eat oats).
Yes, I’m sure that would work just fine!
Thank you for your quick reply—I’m delighted.
I didn’t consider asking earlier. Strawberries are “be-expensive,” as one of my kids used to say! Would chopped frozen ones be okay, do you think? Maybe quickly dipping them in hot water first? Any thoughts?
Thank you!
I think it’s possible, but I’d recommend draining them so the batter doesn’t get too watery!
