These healthy strawberry coconut cookies have crisp edges, soft centres and – best of all! – are packed with fresh bursting sweet strawberries! This recipe is kid-approved and perfect for lunch boxes!
These kid-approved strawberry coconut cookies are delicious and bursting with fresh strawberry flavour! These cookies are simple to make and are a healthy treat for lunch boxes that kids love!
WHY YOU’LL LOVE THESE COOKIES
- simple to make
- require 1 bowl + 10 ingredients
- 10 mins prep time
- 10 mins bake time
- bursting with strawberry flavour
- freezer friendly
- lunch box friendly
- golden edge and gooey centre
- made with wholewheat flour and oats
- sweetened with maple syrup and rapadura sugar
- heavenly scented – they really do smell like strawberries and cream
To create your own batch of deliciously fragrant strawberry coconut cookies follow these simple steps…
Begin by preheating your oven to 160 degrees celsius and line 2 cookie oven trays with baking paper.
Place the sugar, wholemeal flour, baking powder, baking soda, oats and shredded coconut into a large bowl. Mix to combine.
Add the egg, vanilla bean paste, maple syrup and melted coconut oil and mix to combine.
Add the diced strawberries and gently fold to combine.
Take heaped tablespoons of the dough and shape into cookies. Place onto the prepared trays (leaving room in-between for the cookies to spread a little) and nestle a slice of strawberry into each cookie, sprinkle with a little extra shredded coconut and bake for 12-14 minutes or until golden.
Allow to cool for 5-10 minutes before using a spatula to ferry the cookies to a cooling rack to cool completely.
Serve alongside a few slices of apple and strawberry for a gorgeous baby led weaning morning tea.
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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strawberry coconut cookies
- Total Time: 24 mins
- Yield: approx. 12 cookies
Description
These healthy strawberry coconut cookies have crisp edges, soft centres and – best of all! – are packed with fresh bursting sweet strawberries! This recipe is kid-approved and perfect for lunch boxes!
Ingredients
- 1/4 cup (55 grams) rapadura sugar (or brown sugar)
- 1 1/2 cups (225 grams) wholemeal flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup (45 grams) rolled oats
- 1/2 cup (40 grams) shredded coconut, plus extra for sprinkling
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- 1/2 cup (150 grams) maple syrup
- 1/3 cup (85 grams) coconut oil, melted and slightly cooled
- 3/4 cup (115 grams) strawberries, diced PLUS 3 strawberries hulled and quartered to decorate
Instructions
- Preheat oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside.
- Place the sugar, flour, baking powder, bicarb soda, oats and coconut into a large bowl and mix to combine.
- Add the egg, vanilla, maple syrup and coconut oil and mix to combine.
- Gently fold through the diced strawberries.
- Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little. Flatten each cookie and top with a piece of strawberry and a sprinkle of coconut.
- Bake for 12-14 minutes or until golden. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
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red velvet christmas cookies
halloween cookies
blueberry coconut cookies with dark choc drizzle
I will definitely be making these once strawberries are in season again this spring! They look delicious!
Wonderful. Happy baking xxx
Can we omit maple syrup? Is it okay to replace coconut oil with butter?
Yes, if the cookies are a little dry (minus the maple syrup) add a little more butter. Happy baking and please report back, I’d love to know how you went!
These look amazing (as always!) can they be frozen?
Thank you! They taste amazing. Although I haven’t tested freezing this recipe myself, I imagine they should freeze/defrost well…just be sure to wrap them super tight and pop into a freezer safe container so they stay lovely and fresh. I hope this helps. Happy baking and I hope you enjoy your weekend xxx
Just made these today (all the way in England). I ate three! Oops! They are so yummy… I’m not very great at baking sweet stuff. My son (2 and a bit) loved helping and asked for another… We have just started BLW again with my daughter who is nearly six months. And I’m
Going to enjoy following your blog again and feeling inspired, so thank you! Also – I omitted vanilla paste as I didn’t have any, and I drizzled over melted dark chocolate before popping in the oven. Truly delicious.
Hi, almost your cookie recipes use maple syrup, but i cannot find maple syrup in my country, or agave syrup, if i use palm sugar or brown sugar, could all ingredients be combined (with no wet ingredients). Thanks you xxx (sorry if my english is not very good).
I tried many of your recipes and they’re all great. Can I substitute wholemeal flour for white flour? And coconut oil with vegetable oil entirely or butter? Thanks!
Do you store them in container or in fridge? Totally amazing. My new fav biscuit 💛
I managed to snag some fresh strawberries for a good price so I made these tonight and they are delicious! Thanks for the recipe!
I’ve never baked with coconut oil before & I’m a little confused, do you measure before it’s melted or after? Thanks for your help.
Usually before its melted. Should be the same lovely. Happy cooking!
Hey! I really would like to make these for my 8 month old baby-led-weaning pro! Have you tried them without the sugar? xx
I made these recently but they came out slightly soggy – is there anything I can do to remedy that? They taste divine but I would like them to be more crunchy!
Hi Lauren – perhaps a little longer in the oven? So happy you enjoyed them. Kayla xx