Preheat the oven to 350°F and line a baking sheet with parchment paper.

Hull and finely chop or mash the strawberries in a small bowl until they are very soft and saucy.

In a medium bowl, whisk together the oat flour and ground chia seeds or flaxseed until well combined.

In a separate bowl, stir together the applesauce, melted coconut oil, and xylitol-free peanut butter until smooth.

Add the mashed strawberries to the wet mixture and stir until evenly combined.

Gradually add the dry oat flour mixture to the wet ingredients, stirring until a soft, slightly tacky dough forms.

If the dough is too sticky, sprinkle in a little extra oat flour, 1 tablespoon at a time, until it holds together and can be handled.

Lightly dust a clean work surface with oat flour and turn the dough out onto the surface.

Pat or roll the dough to about 1/4-inch thickness with your hands or a rolling pin.

Use a small cookie cutter or knife to cut the dough into bite-size pieces, about 1/2 to 3/4 inch wide.

Arrange the pieces on the prepared baking sheet, spacing them slightly apart.

Bake for 18 to 20 minutes, or until the treats are set and the edges are lightly golden.

Remove the baking sheet from the oven and let the nibbles cool completely on a wire rack.

Once fully cooled, transfer the treats to an airtight container for storage.