If you’re looking for a cookie that tastes like summer, packs a protein punch, and doesn’t leave you feeling weighed down, these Very Strawberry Protein Cookies are about to become your new go-to treat! Each bite bursts with real strawberry flavor from both freeze-dried and fresh berries, while the oat flour and vanilla protein powder create a delightfully soft and chewy texture. Whether you’re after a smart breakfast on the go, a post-workout snack, or a healthier treat to share, this recipe delivers big strawberry energy in every single cookie.
Ingredients You’ll Need
What makes these cookies so irresistible is how each simple ingredient brings its own magic to the mix. Every component plays a role in building up the flavor, texture, and gorgeous color that set Very Strawberry Protein Cookies apart from your average snack.
- Oat flour: Gives the cookies a hearty, tender crumb, and keeps them naturally gluten-free if you use certified oats.
- Vanilla protein powder: Adds a subtle vanilla note and pumps up the protein, making these treats more satisfying and nourishing.
- Baking soda: Ensures a bit of lift and chewiness, so your cookies don’t turn out flat or dense.
- Salt: Just a pinch brings out all the sweet and fruity flavors.
- Coconut oil (melted): Keeps the cookies moist and rich, with a hint of tropical flavor.
- Honey or maple syrup: Sweetens naturally, and helps bind the dough together for a perfect cookie texture.
- Large egg: Binds everything together and gives a lovely, tender bite. (See notes for a vegan swap!)
- Vanilla extract: Enhances the berry and protein powder flavors, making the cookies taste like fresh strawberry shortcake.
- Freeze-dried strawberries (crushed): Intensifies the strawberry flavor and gives those gorgeous pink specks throughout the cookies.
- Fresh strawberries (diced): Adds bursts of juicy, real fruit in every bite, keeping the cookies extra moist.
- White chocolate chips (optional): For a creamy, sweet touch that pairs beautifully with strawberries—totally optional, but so worth it!
How to Make Very Strawberry Protein Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make sure your cookies don’t stick, and cleanup will be a breeze. This little extra step also helps the cookies bake evenly and develop those perfect golden edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the oat flour, vanilla protein powder, baking soda, and salt. This ensures that the leavening and salt are evenly distributed, so every cookie bakes up just right. The oat flour and protein powder blend to create a soft, slightly chewy base that soaks up all the strawberry goodness.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the melted coconut oil, honey (or maple syrup), egg, and vanilla extract until silky smooth. Take a moment to savor the sweet aroma—this is where the cookies start to come alive! Thorough mixing here helps the cookies hold together and bake up with the perfect texture.
Step 4: Bring the Dough Together
Add your dry ingredients to the wet mixture, then stir gently until just combined. Be careful not to overmix; you want the cookies to stay tender, not tough. The dough will be thick but sticky, and that’s exactly what you’re after.
Step 5: Fold in the Strawberries (and Chocolate Chips!)
Now for the fun part! Gently fold in the crushed freeze-dried strawberries, diced fresh strawberries, and white chocolate chips if you’re using them. The combination of chewy, crunchy, and juicy bits is what makes these Very Strawberry Protein Cookies so special. Don’t be shy—make sure the strawberries are evenly distributed for maximum flavor in every bite.
Step 6: Scoop and Shape
Using a tablespoon or small cookie scoop, drop dollops of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Flatten them slightly with the back of a spoon, since they won’t spread much while baking. This step helps them bake up evenly and gives them that classic cookie shape.
Step 7: Bake and Cool
Slide your tray into the oven and bake for 8 to 10 minutes, just until the edges turn golden and the centers are set. Don’t overbake—the cookies will continue to firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The anticipation is real!
How to Serve Very Strawberry Protein Cookies
Garnishes
For an extra-pretty presentation, try sprinkling a few more crushed freeze-dried strawberries or a dusting of powdered sugar over the cooled cookies. A drizzle of melted white chocolate is a dreamy touch if you’re feeling fancy—your friends will think you picked these up from a bakery!
Side Dishes
Pair a couple of Very Strawberry Protein Cookies with a cold glass of almond milk, a dollop of Greek yogurt, or a handful of mixed berries for a balanced snack or a cheerful breakfast. They’re also lovely alongside your favorite smoothie or a hot mug of tea in the afternoon.
Creative Ways to Present
These cookies look adorable stacked in a glass jar tied with a ribbon for gifting. For a fun dessert platter, arrange them with chocolate-dipped strawberries and a bowl of whipped cream for dipping. Or, go all out and crumble them over vanilla ice cream for a protein-boosted sundae everyone will rave about!
Make Ahead and Storage
Storing Leftovers
To keep your Very Strawberry Protein Cookies soft and fresh, place cooled cookies in an airtight container and store them in the refrigerator. They’ll stay delicious for up to 5 days—though, let’s be honest, they rarely last that long!
Freezing
If you want to make a big batch for later, these cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep their texture and flavor for up to 2 months. Just thaw at room temperature whenever a strawberry craving strikes.
Reheating
For that just-baked taste, pop a cookie in the microwave for about 10 seconds. The white chocolate chips (if you used them) will get wonderfully melty, and the cookie will be warm and soft—like it just came out of the oven!
FAQs
Can I make Very Strawberry Protein Cookies vegan?
Absolutely! Just swap the egg for a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes), and use maple syrup instead of honey. You’ll have a plant-based cookie that’s just as tasty and satisfying.
Which protein powder works best in this recipe?
Vanilla-flavored whey or plant-based protein powders both work well. Just make sure to use one you enjoy the flavor of, since it shines through in the finished cookie. If your powder is unsweetened, you might want to add a touch more honey or maple syrup.
Can I use all fresh strawberries instead of freeze-dried?
It’s best to use both: freeze-dried strawberries add intense flavor and color, while fresh provide juicy texture. If you only use fresh, the dough might get too wet, and the cookies could be soggy. If you only have freeze-dried, you can use more of those and skip the fresh, but try to keep some balance for the best results.
How can I make the cookies gluten-free?
Just make sure your oat flour is certified gluten-free! The rest of the ingredients are naturally gluten-free, so this swap makes the whole batch safe for those avoiding gluten.
What’s the best way to crush freeze-dried strawberries?
Place the freeze-dried strawberries in a zip-top bag and crush them with a rolling pin or the bottom of a glass. You want a mix of fine powder and some larger bits for both flavor and a pretty speckled look in your Very Strawberry Protein Cookies.
Final Thoughts
Trust me, once you try these Very Strawberry Protein Cookies, you’ll wonder how you ever lived without them. They’re easy to make, bursting with real strawberry flavor, and perfect for breakfast, snack time, or dessert. Go ahead—whip up a batch and let these delightful cookies brighten your day!
Print
Very Strawberry Protein Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Very Strawberry Protein Cookies combine the natural sweetness and vibrant flavor of fresh and freeze-dried strawberries with a boost of protein from vanilla protein powder, making them a delicious, healthy snack or dessert option. With a soft yet slightly chewy texture, subtle hints of vanilla, and the optional addition of white chocolate chips, these cookies are easy to prepare, gluten-free, and perfect for anyone looking to satisfy their sweet tooth while fueling their body.
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Fruits & Additions
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup fresh strawberries, diced
- 2 tablespoons white chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, vanilla protein powder, baking soda, and salt until well combined. This dry mix will form the base of your cookie dough.
- Combine Wet Ingredients: In another bowl, whisk the melted coconut oil, honey (or maple syrup), egg, and vanilla extract until the mixture is smooth and fully blended.
- Combine Wet and Dry: Add the dry ingredients to the wet bowl and stir gently until just combined, being careful not to overmix to keep the cookies tender.
- Fold in Strawberries & Chips: Gently fold in the crushed freeze-dried strawberries, diced fresh strawberries, and white chocolate chips if using. This adds bursts of strawberry flavor and a sweet touch.
- Scoop the Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each scoop slightly with the back of a spoon.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges turn golden brown and the centers set. Keep a close eye to avoid overbaking.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a vegan alternative, replace the egg with a flax egg made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, and use maple syrup instead of honey.
- Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- These cookies make a perfect post-workout snack or a quick breakfast on the go.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
