Ingredients
Scale
- 1 cup Unsalted Butter (or coconut oil)
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg (or flax egg for vegan option)
- 1 teaspoon Vanilla Extract
- 1/4 cup Molasses (or agave syrup)
- 1 1/2 cups All-Purpose Flour (or gluten-free blend)
- 2 cups Old-Fashioned Oats
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon (optional)
- 1/4 teaspoon Salt
- 1/2 cup Freeze-Dried Strawberries (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together unsalted butter and sugars until smooth. Add in the egg and vanilla extract, mixing until fully combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually incorporate this mixture into the wet ingredients.
- Fold in old-fashioned oats until evenly distributed.
- Scoop dollops of dough onto the prepared baking sheet, leaving space between each.
- Bake for about 12 minutes or until edges are lightly golden. Let cool before icing.
- For the icing, crush freeze-dried strawberries into powder and mix with water until desired consistency is reached. Drizzle over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg