Strawberry, Pineapple + White Chocolate Chip Oat Cookies
These delicious oatmeal cookies have a nice tropical flavor and are so easy to make. They are great as a sweet treat, snack or even breakfast! The dried pineapple caramelizes while these cookies bake and are complemented by the slight tartness of the freeze-dried strawberries. Each bite of this cookie has sweet pineapples, strawberries and white chocolate chips, while the tahini adds a nutty, salty undertone. If tahini isn’t your thing, or you don’t have any on hand, swap it for almond butter or whatever nut/seed butter you like. Bonus: these cookies are vegan refined-sugar free AND gluten-free! If you're more of a chocolate person, check out my Oatmeal Cookies with Tahini, Dates + Chocolate Chunks.
Servings 18 cookies
- 1 ½ cups old fashioned oats
- ¾ cup oat flour
- 1/3 cup coconut sugar
- 1 ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp sea salt
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- ¼ cup maple syrup
- 1 tbsp tahini
- 1/3 cup + 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- ½ cup chopped dried pineapple
- ½ cup freeze dried strawberries, broken into smaller pieces
- ½ cup white chocolate chips (dairy-free + sugar-free versions are available like Lily’s or Pascha)
Preheat oven to 350° F. Line 2 sheet pans with parchment paper.
In a small bowl whisk together ground flaxseed with water to make your flax egg and set aside.
In a large bowl, combine the dry ingredients — oats, oat flour, coconut sugar, baking powder, baking soda and salt.
In another bowl combine the wet ingredients — flaxseed egg, maple syrup, tahini, coconut oil and vanilla extract.
Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dried pineapple, freeze dried strawberries and white chocolate chips.
Place dough in the fridge to setup for 30 minutes (do not skip this step).
Use a portion scoop to scoop dough onto the prepared sheet pans.
Press the cookies down gently, adding some extra white chocolate chips into the tops if you like.
Bake for 10-12 minutes or until cookies are golden.
Allow cookies to cool on the pan for 5 minutes before moving them to a wire rack and cool.
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