These Strawberry Brownie Oat Cookies are HEAVEN. They are made with healthier and clean ingredients. They are easy, quick to make and only for chocolate lovers!!

If you are like me, that always feel like eating something “SWEET” after lunch or dinner, this is it. The perfect cookies for a sweet tooth. You will be obsessed!

I feel like strawberries and chocolate are meant to be together and these Strawberry Brownie Oat Cookies have the perfect recipe for the combination of these two.

What you’ll need to make these Strawberry Brownie Oat Cookies

The list:

• Coconut Sugar – Coconut sugar is a natural sugar from coconuts and 100% tree-to-table, avoiding the use of harmful chemicals and preservatives usually found in conventional sugars. It’s the replacement for regular brown sugar and tastes literally the same.
• Coconut oil – I used unrefined coconut oil. But feel free to use any kind of oil.
• Milk – Any milk of choice works. In my case, I used unsweetened almond milk.
• Vanilla extract
• Oat flour – I usually buy it, but you can make your own by blending quick oats into fine powder. Blend extra oat flour and save it in an airtight container for other baking or cooking recipes.
• Baking powder
• Baking soda
• Cacao powder – I used unsweetened cacao powder because you’ll be adding extra sugar later on. Also, cacao powder makes a richer chocolatey dessert.
• Salt – Adding salt to chocolate recipes is vital! It enhances the flavor.
• Chocolate chips
• Strawberries

How to make these Strawberry Brownie Oat Cookies

You’ll be amazed at how easy this cookie can be made. Make sure to mix wet ingredients together and then add the dry ingredients.

The Instructions

• Prepare oven for baking: Pre-heat oven at 180C (350F) and line a baking sheet with parchment paper.
• Mix dry ingredients: In a bowl, combine oat flour, unsweetened cacao powder, baking soda, baking powder and salt.
• Mix wet ingredients: In a separate bowl, whisk together coconut sugar, coconut oil, milk, vanilla extract.
• Mix everything: Mix everything together with a wooden spoon or spatula until well combined.
• Assemble: If the dough is too soft to form the cookie, freeze for 5 minutes. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet leaving 1 inch of space around each. Add chocolate chips and sliced strawberries on top and with your fingers, gently flatten each cookie to be about 3/4-inch thick.
• Cook: Bake for 15 minutes. They’ll still look uncooked and soft but you need to let it cool before eating.

How to store

You can store these cookies in an airtight container at room temperature. It should keep up to 2 days. You can also store them directly in the refrigerator for up to a week. Consume directly from the fridge or if you would like a fresh-baked cookie just microwave for 15 seconds.

FAQ

Ingredients substitutes and notes

• Replace coconut sugar with brown sugar.
• If allergic to coconut oil, replace it with neutral oil.
• Use any milk of choice: plant-based or dairy.

Strawberry Brownie Oat Cookies

Oats Lady

These Strawberry Brownie Oat Cookies are the perfect combination between cookies and brownies. Made with healthier ingredients. Easy and quick to make for dessert.

3.9 from 21 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 8 cookies

Calories 186 kcal

Equipment

• Oven

Ingredients

  

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Dry ingredients

• 1 cup oat flour 100 g
• 1/2 teaspoon cocoa powder 40 g
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon sea salt

Wet ingredients

• 5 tablespoon oil 50 ml
• 2 tablespoon milk of choice 20 ml
• 1/2 cup coconut sugar 57 g
• 1 1/2 teaspoon pure vanilla extract

Topping

• chocolate chips
• sliced strawberries

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Instructions

 

• Pre-heat oven at 180C (350F) and line a baking sheet with parchment paper.
• In a bowl, combine oat flour, unsweetened cacao powder, baking soda, baking powder and salt.
• In a separate bowl, whisk together coconut sugar, coconut oil, milk, vanilla extract.
• Mix everything together with a wooden spoon or spatula until well combined.
• If the dough is too soft to form the cookie, freeze for 5 minutes. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet leaving 1 inch of space around each. Add chocolate chips and sliced strawberries on top and with your fingers, gently flatten each cookie to be about 3/4-inch thick.
• Bake for 15 minutes. They’ll still look uncooked and soft but you need to let it cool before eating.

Notes

• Replace coconut sugar with brown sugar.
• If allergic to coconut oil, replace it with neutral oil.
• Use any milk of choice: plant-based or dairy.

Nutrition

Serving: 1cookieCalories: 186kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 290mgPotassium: 139mgFiber: 3gSugar: 7gCalcium: 27mgIron: 1mg

Keywords brownie cookies, cookies recipe, healthy dessert, strawberry chocolate

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