Summer is almost here and I couldn’t be more excited because summer means fresh berries, cherries, tomatoes, and amazing tropical fruits!
What’s your favorite season? Mine is spring/summer. The transition between the two seasons is the best time of the year because the fresh produce starts coming in and the days are warmer, yet not as hot as they are in summer.
Check out this smoothie recipe if you’re craving even more strawberry goodness → Tropical Pomegranate Coconut Smoothie
I love strawberries and the fact that there is only one other recipe featuring strawberries is pretty surprising! I really need to do something about that and share more strawberry recipes this month with you! I need to do that also because I came home about an hour ago with 6 kg of strawberries. Yes, I actually bought 6 kg worth of strawberries (which is a little over 13 lb). If my love for strawberries wasn’t obvious before, it definitely is now. We also scored a big freezer a couple weeks ago from our neighbors who didn’t want it anymore. Amazing, right?! They were buying a new one but this one is still perfectly fine to use so score! There are six or seven drawers and I assure you, they’re all going to be full of fruit by the end of the summer, starting with strawberries.
If you’re like me and you like your cookies sweet & chewy, you’re gonna love these.
If you’re more of a crunchy cookie fan, check out the Cranberry Oat Cookies I posted last fall. Yes, they aren’t very summer appropriate but who says you can’t have gingerbread cranberry cookies whenever you feel like it? They do get a tiny bit chewy the longer you store them too but they’re definitely more on the crunchy side.
You can really taste the coconut sugar in these along with the oats, and the strawberries which, by the way, taste like they’re candied after you bake them = heaven.
There’s no processed sugar nonsense in these and although yes, they aren’t exactly a green smoothie, they’re not too bad for you either. Strawberries? Good! Oats? Good! Almonds? Gooood!
→ This reminds me so much of that Friends episode where Rachel messed up the trifle but Joey enjoyed it even though she put beef in it. — If you know straight away what I’m talking about we’re officially friends.)
Okay, enough of rambling, I’ll let you enjoy one last picture of these beauties and read the recipe! :)
- 1 flax egg (see notes)
- 1½ cup rolled oats
- ½ cup almond flour
- ½ cup coconut sugar
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 tsp vanilla powder (or vanilla extract*)
- ¼ tsp baking soda
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- ½ cup diced strawberries (about 5-6 small strawberries)
- Start by making the flax egg and set it aside to soak while you prepare the rest of the ingredients.
- Preheat your oven to 175C (347F). Prepare a baking tray lined with parchment paper.
- In a big bowl mix together the oats, almond flour, coconut sugar, sea salt, cinnamon, vanilla powder, and baking soda. In a small bowl stir together the almond butter, maple syrup, and coconut oil. When the flax egg is ready, add it to the wet ingredients and mix.
- Pour the wet ingredients into the dry ingredients and mix well with a spoon or a spatula until it sticks together and everything is well incorporated.
- Fold in the strawberries.
- Optionally, put the dough into the fridge to chill for 30 minutes.
- Wet your fingers and start forming small balls and flattening them a little on the baking tray. (about 1cm thick - they will spread out but I like to flatten them a little so that they're really thin)
- Sprinkle the cookies with a bit of freshly cracked sea salt if desired.
- Bake for 20 minutes or until golden.
- Take them out of the oven and let them sit on the tray for another 5-10 minutes to cool down. Using a spatula, carefully remove them from the parchment paper (they like to stick) and transfer onto a cooling rack and cool completely before storing.
* if you're using liquid vanilla extract, add it along with the liquid ingredients