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Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla.
Stir in the honey.
Add in the flour mixture, stirring just until incorporated.
Fold in the strawberries.
Chill for at least 1 hour.
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide.
Bake at 325°F for 14-17 minutes.
Cool on the pan for 10 minutes before turning out onto a wire rack.