Introducing the Berrylicious Delight: Gluten-Free Strawberry Oat Cookies!
Are you ready to embark on a scrumptious journey that satisfies your taste buds while keeping your health in check? These delightful gluten-free strawberry oat cookies are here to make your snacking dreams come true! Packed with wholesome ingredients, they are a guilt-free indulgence that will leave you craving more.
Imagine sinking your teeth into a cookie that boasts a heavenly blend of juicy frozen strawberries, hearty gluten-free oats, and crunchy chopped walnuts. Each bite of this oat cookie is a burst of vibrant flavours dancing on your tongue, harmonizing sweetness with a subtle hint of tartness from the strawberries.
The coconut oil in these cookies adds a touch of natural sweetness and provides healthy fats that are good for your heart. Plus, the gluten-free oats are packed with fiber, giving you a dose of sustained energy and promoting digestive health.
So, whether you’re looking for a guilt-free treat, a delicious gluten-free option, or simply a burst of fruity bliss, these Gluten-Free Strawberry Oat Cookies are the perfect choice. Grab one (or two) and let the symphony of flavors and textures take you to a place of pure cookie euphoria.
Indulge in these healthy delights, and let the joy of a wholesome and delicious treat brighten up your day. After all, life is too short to resist the allure of a cookie that nourishes both body and soul.
Ingredients
- 1/3 cup gluten-free cornstarch
- 1/2 cup coconut oil
- 1 large egg
- 1/3 date sugar
- 2/3 cup teff flour
- 1 cup chopped frozen strawberries
- 3/4 cup gluten-free oats
- 1/2 teaspoon baking powder
- 1/2 cup chopped walnuts
Here are some substitute ingredients you can use for the gluten-free strawberry oat cookies:
- Cornstarch Substitute:
- Arrowroot powder
- Tapioca starch
- Potato starch
- Coconut Oil Substitute:
- Unsalted butter (if not dairy-free)
- Vegetable oil (such as canola or sunflower oil)
- Olive oil (for a hint of flavor)
- Large Egg Substitute:
- Unsweetened applesauce (1/4 cup per egg)
- Mashed banana (1/4 cup per egg)
- Flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg)
- Teff Flour Substitute:
- Gluten-free all-purpose flour blend
- Brown rice flour
- Buckwheat flour
- Chopped Frozen Strawberries Substitute:
- Fresh strawberries, chopped
- Frozen raspberries or blueberries, chopped
- Dried strawberries, rehydrated in warm water and chopped
STRAWBERRY OAT COOKIES
Ingredients
- ⅓ cup Gluten-Free cornstarch
- ½ cup coconut oil
- 1 large egg
- ⅓ cup date sugar
- ⅔ cup teff flour
- 1 cup chopped frozen strawberries
- ¾ cup gluten-free oats
- ½ tsp baking powder
- ½ cup chopped walnuts
- pinch of salt
topping:
- 1 cup melted dark chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine all the ingredients together.
- Gently stir the mixture until all the ingredients are evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Add the dark melted chocolate over top (optional)
*This site contains affiliate links which means that I may receive commissions for purchases made through these links. However, please know that I only provide links to products that I actually use and wholeheartedly recommend!