The best healthy strawberry dessert recipe you could ask for: flourless strawberry shortcake oatmeal cookies! These easy strawberry shortcake cookies are delicious and topped with a simple cream cheese frosting and fresh strawberries. They’re such a tasty healthy snack idea to meal prep when strawberries are in season, you’ll be thinking about them for weeks!
You Will Love These Healthy Strawberry Shortcake Cookies
And I really do mean this, because they’re
- just incredibly tasty
- perfectly sweet and super refreshing
- perfect for summer and hot days
- a great healthy snack that is flourless, gluten-free and refined sugar-free
- soft and fluffy with a bit of a crunch on the outside
- the perfect portion size (why make an entire cake when you only need a small bite in the afternoon or after dinner)
- quick and super easy to make
I’m telling you, they’re perfect! And so easy to make.
Flourless Strawberry oatmeal Cookie Ingredients
There really is no need to add regular flour to the batter, you can make the strawberry shortcake cookies naturally gluten free and refined sugar free by using these healthy ingredients:
- almond flour – use the super fine type, made from blanched almonds for the best result
- gluten free oats – regular or quick will work
- coconut sugar – if you don’t have it dark brown sugar will work as well (I personally, love the smell it adds to the cookies)
- coconut oil to prevent the cookies from becoming dry. I used the extra virgin type for the hint of coconut flavor it adds, but you could also use butter if you can’t have coconut
- vanilla – either extract or a small amount of vanilla sugar…combined with strawberries it’s the best
- an egg, although these cookies might even work with the addition of some water (but I haven’t tested it yet)
- fresh ripe strawberries – there will be some on top too, but we’ll mix a few strawberry chunks into the batter as well
Ingredients for The Cream Cheese Frosting
To make the frosting you only need 3 simple ingredients:
- plain cream cheese
- a little bit of maple syrup or honey
- vanilla extract or vanilla sugar – whatever is available to you
How To Make The Most Delicious Healthy Strawberry Shortcake OATMEAL Cookies
The first thing you want to start with is preparing your strawberries. Pick ripe fresh strawberries, wash them and cut out any bruised spots. Chop the strawberries into small chunks – you will use these in the batter and to top the cookies.
To make the batter you will need a blender or a good food processor. I used my immersion blender and a deep bowl. Add almond flour, egg, vanilla, coconut sugar, melted coconut oil and oats to the mixing container you chose.
Blend until everything is combined, small chunks and pieces of oats are okay and will provide more texture. Add half of the strawberry chunks.
Let the mixture sit in the fridge for about 10 minutes, so it can firm up. This makes the process of scooping cookies a bit easier.
Once the 10 minutes are up, preheat oven to 180C/350F. Scoop cookies onto a baking sheet lined with parchment paper and press them gently with wet hands to shape cookies.
Bake for about 10-15 minutes or until golden brown.
While the cookies are baking you have time to mix the cream cheese frosting. This part is really easy and you only need a fork and a small bowl to do it. Add the cream cheese, maple syrup and vanilla to the bowl, then mix for about 30-60s to combine the ingredients.
Once the cookies are baked, take them out and let cool off for about 10 minutes.
Spread some cream cheese frosting over each cookie and top with strawberry chunks.
Enjoy immediately or store in the fridge for up to 3 days.
These flourless oatmeal cookies are easy to modify to your own taste. Here are some more options you can try:
- other types of fruit like blueberries, raspberries or even apple chunks
- add cinnamon and other spices for a delicious fall variation
- add in chopped nuts to the batter
- omit the cream cheese and top cookies with blanched thinly sliced almonds before baking for a super crunchy outside
How To Meal Prep These Flourless Cookies
All you really need to do for meal prep is make the cookies and store them refrigerated in an airtight container. They will be good for up to 3 days.
I hope you love these tasty strawberry shortcake cookies as much as I did for snacks, dessert or, hey, even a quick little breakfast!
More Healthy Flourless Cookie Recipes
Oatmeal Strawberry Shortcake Cookies
- ½ cup almond flour
- 1 tsp vanilla
- ½ cup gluten free oats
- 2 heaping tbsp coconut sugar
- 2 tbsp coconut oil
- 1 egg
Cream Cheese Frosting
- 2 tbsp cream cheese
- 1 tsp maple syrup
- ½ tsp vanilla
- ½ cup strawberries (add 2 tbsp to the batter, rest for the topping)
- Wash the strawberries and chop them into small chunks.
- Add all ingredients for the batter (except strawberries) to a blender, a food processor or a deep bowl if you’re using an immersion blender. Blend until combined, small chunks and pieces of oats are okay. Gently stir 2 tbsp of strawberry chunks into the batter.
- Put the batter in the fridge and let it sit to firm up for about 10 minutes.
- Preheat the oven to 180C/350F and line a baking sheet with parchment paper. Scoop batter and flatten with wet hands to prevent the cookies from sticking to your fingers.
- Bake for about 10-15 minutes or until cookies are slightly golden brown.
- While the cookies are baking make the frosting by mixing the cream cheese with maple syrup (or honey) and vanilla using a fork or a small whisk.
- Once the cookies are done, take them out of the oven and allow to cool off for 10 minutes.
- Top each cookie with cream cheese frosting and strawberry chunks, then enjoy!
- Store these cookies in the fridge - they will become even better once cooler. Such a refreshing summer dessert!
Amount Per Serving: Calories: 130Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 20mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 3g