Quick, easy, and egg-free, these delicious cookies will celebrate the flavors of Spring and can be vegan with a swap to your favorite plant-based milk!
Preheat oven to 350° F (175° C).
In a large bowl, mix flour, oats, baking soda, baking powder, cinnamon, and chia seeds until well blended.
In a separate bowl, combine oil, milk, and vanilla extract.
Stir wet ingredients in to dry ingredients and mix well.
Fold in diced strawberries and sliced rhubarb.
Place in 2 Tbsp dollops on a cookie sheet 2" apart. Bake for 22-25 mins or until center is no longer gooey.
Serving Size 1 cookie
Servings 18
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Each cookie contains 15.7 g carbohydrate (7% DV), 1.7 g protein (2% DV), 3.6 g fat (7% DV), 1.5 g fiber (6% DV), .4 g saturated fat (0% DV), 8.1 g sugar, and .1 g omega 3 (12% DV).