1 cup diced strawberries
1/2 cup plain greek yogurt
1 1/2 cup whole wheat flour
1/4 cup ground flaxseed
2/3 cup steel cut oatmeal
2-3 tablespoons water
Preheat oven to 350º
Put oatmeal in a blender, food processor, or coffee grinder and process until it has a flour like consistency.
Cut fresh strawberries to about the size of a small blueberry until you have 1 cup. Puree strawberries well in processor, set aside.
Combine flour, oatmeal, and ground flaxseed in a large bowl.
Fold strawberries and yogurt into dry ingredients, add a bit of water if necessary to hold dough together.
Flip dough out flour dusted surface and roll to 1/4” thick.
Cut shapes with a small cookie cutter and place on a cookie sheet that has been sprayed lightly with nonstick cooking spray.
Bake for 18-25 minutes or until golden brown on the bottom.
Cool and keep refrigerated in an airtight container.