Strawberry Breakfast Cookies. These Strawberry Breakfast Cookies are grain free, dairy free, and refined sugar free! They're light and satisfying and perfect for mornings on-the-go! This recipe makes a lot of cookies and they freeze fabulously so have some for now and store the rest for later! Strawberry crumble cookies are a soft and chewy oatmeal cookie base, topped with fresh strawberries, strawberry jam, and an addictive crumb topping. Perfect for a wholesome breakfast or healthy dessert, these strawberry cookies will be your new favorite.

These Strawberry Cookies are soft, chewy and make the perfect healthy snack or breakfast for on-the-go. They're easy to make in just one bowl and packed with wholesome ingredients like almond flour, coconut freeze-dried strawberries and coconut oil. These Strawberry Muffin Breakfast Cookies are so simple to whip up, folks. You can cook Strawberry Breakfast Cookies using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Strawberry Breakfast Cookies

It's 1 cup of pitted dates (I used craisens).
You need 1 large of ripe banana.
You need 3/4 cup of unsweetened applesauce.
Prepare 1/4 cup of coconut oil, melted.
You need 1 tbsp of coconut necter (or agave necter).
You need 2 cup of finely chopped strawberries.
Prepare 2 1/2 cup of old fashioned rolled oats.
You need 1 cup of unsweetened flaked coconut.
It's 5 tbsp of chia seeds.
Prepare 1/2 cup of pecan chips.
You need 1/2 tbsp of cinnamon.
It's 1/2 tsp of salt.
It's 4 tbsp of plain or vanilla protein powder (I used coconut flavored).

And you can feel good about starting off your kids' school day with these thick & soft cookies since they are packed with the good stuff like Greek yogurt and whole oats. These cookies should keep them full & fueled right on to lunch time. One of my favorite things about summer is berry picking! We live in a pretty perfect area for berry harvests as far as growing conditions go, and I take advantage of it!

Strawberry Breakfast Cookies instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place craisens and banana in food processor and pulse until finely chopped..
In a large bowl, stir together banana mixture, applesauce, coconut oil and nectar until well combined. Add strawberries and gently stir..
In a separate bowl, stir together the remaining dry ingredients. Add dry mixture into the wet mixture Nd stir until well combined..
Form batter into 2" balls, place onto prepared cooking sheet and pat down to about 1/2" thickness..
Bake for 30 minutes, until bottoms are golden brown. Remove from oven and let cool on sheet for 5 minutes. Transfer to wire rack to cool completely. Cookies will firm up as they cool. Store in an airtight container in the fridge..

Especially because I love my strawberry. JAM IS A POPULAR ITEM at our place. Especially strawberry, especially in the morning. So when I saw a recipe for Strawberry Vanilla Breakfast Cookies in my Sneaky Chef to the Rescue cookbook, I jumped at the chance. As the original recipe calls for, we started with fresh strawberries.