Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

In a medium saucepan over low heat, begin to reduce the frozen strawberries. Let simmer over low heat for 5-7 minutes. Using a potato masher or large fork, begin smashing the strawberries while they simmer. Continue to reduce the strawberries, stirring and smashing them frequently for another 5-7 minutes. Once they begin to thicken, remove from the heat and let cool.

In a large mixing bowl, combine the flax meal and water. Let sit for 1-2 minutes or until it starts to thicken. Add the applesauce, peanut butter, and honey. Stir until smooth and creamy. Add the gluten-free quick-cook oats, baking soda, and hemp hearts. Stir together.

Once the strawberry reduction is cool, add them to the cookie dough. Fold into the dough. Using a 1/3 cup measuring cup or a large spoon, begin to make 12 evenly shaped cookies on the parchment-covered baking sheet. Bake the cookies for 20-24 minutes or until light golden brown on the bottom.

Remove from the oven and let cool completely before removing from the baking sheet. Serve.