Strawberry Oatmeal Cookies 

Submitted by Anna Pippin, MSHN

These are nutritious, soft and chewy oatmeal cookies with a delicious strawberry twist! These are easy to make and have no refined sugars. They will make a great snack or treat!

● 1 cup rolled oats
● 3/4 cup whole wheat flour
● 1 teaspoon baking powder
● Pinch of salt
● 1 teaspoon cinnamon
● 1/2 teaspoon ginger freshly grated
● 1 egg
● 1/2 cup pure maple syrup
● 2 tablespoons coconut oil melted and cooled to room temperature
● 1 teaspoon vanilla extract
● 1 cup fresh strawberries diced
● 1/2 cup walnuts coarsely chopped
Holistic Nutrition Coach, LLC.

1. Position an oven rack in the middle of the oven and heat to 350F.
2. Line the bottom of a baking sheet with parchment paper. Set aside.
3. Prepare and measure all ingredients using measuring cups.
4. In a small mixing bowl add oats, whole grain flour, cinnamon, baking powder, and salt.
Use a silicone spatula to mix the dry ingredients.
5. In a large mixing bowl combine coconut oil with maple syrup, grated ginger and vanilla
extract. Use the whisk and mix it until you get the sticky texture.
6. Add in the egg, and stir vigorously using the whisk.
7. When the batter looks thick and well blended, add in the dry ingredients. Using the
spatula mix everything until fully combined.
8. Gently fold in strawberries and chopped walnuts using spatula.
9. Let the mixture sit for at least 10 minutes.
10. Using an ice cream scoop or tablespoon, scoop cookie mixture and place it on a baking
sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies
with the spoon.
11. Bake cookies for 12 to 15 minutes until golden on the edges. Check the cookies regularly
and don’t over-bake them.
12. Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a
cookie rack to cool completely.
Makes 12 cookies. Recommended serving size is 1-2 cookies.

● Substitute rolled oats with quick oats. Rolled oats will give a more dense texture while
quick oats will make cookies softer and chewier.
● Substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
● Substitute fresh ginger with ginger powder. Use ½ teaspoon.
● Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
● Make them gluten-free. Use certified gluten-free oats.
● Make it vegan: Use chia or flax egg replacement.

Serving: 1 cookie | Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat:
3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 8mg | Potassium: 162mg | Fiber: 2g | Sugar: 9g |
Vitamin A: 23IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg
Recipe and photo from:

Anna Pippin, MSHN
Anna Pippin, MSHNOwner of Holistic Nutrition Coach, LLC.
Anna lives in Lyme and is the owner of Holistic Nutrition Coach, LLC.. She believes one can heal from eating whole, nutritious foods and it is her passion to help and support others on their own path to nutritional wellness. Visit her website at

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Shelby Wood
Manager of Program Development
CommunityCare of Lyme