Preheat the oven to 350ºF and line a large baking sheet with parchment paper or a Silpat baking mat.
In a big bowl, whisk together the egg, melted coconut oil, coconut sugar, and vanilla until well combined. Add oat flour, cocoa powder, baking soda, and salt; stir carefully. Now, fold in the Baking Chips and freeze-dried strawberries.
Use a medium cookie scoop to drop about 2 tablespoons of dough onto the baking sheet, leaving about 2 inches of space between each.
Bake for 8 to 10 minutes until the edges are just set. Allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
For an extra touch, melt more Baking Chips and drizzle them over the cooled cookies. Scatter additional strawberries on top if you like.