These are cookies in the sense that they are portable and cookie-shaped – but also a breakfast of baked oatmeal. A meal on the go, if you will.
I used coconut butter in this recipe, as it works well with strawberries and is allergy-safe for us. You could use sunflower butter or peanut butter, but it will have a stronger flavor. Coconut butter is raw. For the best results, gently warm it up and stir well before measuring.
Strawberry Coconut Oatmeal Cookies
Ingredients:
- 2 cups quick oats*
- 1 pound ripe strawberries
- ¼ cup honey
- ½ cup coconut butter
Directions:
Preheat oven to 350°, line a large baking sheet with parchment paper.
In a mini food chopper, pulse enough strawberries to make 1 cup of puree.
Add it to a mixing bowl, stir in the honey, then the coconut butter.
Finely chop ½ cup strawberries, and fold them in.
Stir in the oats, let sit for a couple of minutes to absorb liquid, then use a 2 Tbsp disher to drop on the prepared sheet.
Flatten the cookies with the back of a metal spoon, shaping them into rounds.
Bake for 14 to 16 minutes, until they look set on top and are turning golden.
Let cool on the baking pan. Once cooled, store in a covered container in the refrigerator.
Makes about 14 cookies.
Notes:
You can use old-fashioned rolled oats instead of quick cooking oats. Pulse them in a mini food processor until chopped up.
~Sarah