Strawberry White Chocolate Oatmeal Cookies

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I found out that having a snow day can be extremely productive.  Today, I cleaned, ran 8.5 miles, scheduled clients, worked on programs, made lunch, dinner and these beauties.  Not a bad day.  Not a bad day at all.

I have a bunch of strawberries that I need to use, so I started searching for something to pair with white chocolate.  Rarely do I use fresh fruit in cookies – usually it’s dried, so this was a little different from me, and it was GREAT!  If you make these, they all need to be eaten within 2 days.  Definitely not a problem for me…I might have eaten 4 of these and then drank milk straight from the container.  Oops.

I found the original recipe on My Recipes, and just changed it to make it more natural (minus the chocolate chips) and gluten free.  Again, I ate 4.  🙂

INGREDIENTS

  • 3/4 cup Trader Joe’s gluten free flour
  • 1 cup regular oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil, softened – not melted fully
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 -1 cup chopped strawberries
  • 1/3  OR MORE cup premium white chocolate chips (such as Ghirardelli)
  • Cooking spray

DIRECTIONS

  1. Preheat oven to 350°.
  2. Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and oil in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
  3. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.

 

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