Prepare strawberry filling: Place finely diced strawberries in a medium bowl. Add sugar, tapioca starch, vanilla bean paste, and salt. Toss to combine. Set aside.
Preheat oven to 350°F. Lightly grease 2 12-cup cupcake nonstick pans. Alternately, you can line the cupcake cavities with liners.
Add flour, oats, sugars, baking soda, and salt to the bowl of an electric mixer. Mix on low speed to combine. Add butter and mix with the paddle attachment until butter is fully incorporated and mixture is crumbly. Set aside half of the crumb mixture.
Fill the cupcake cavities with half of the crumb mixture for the base (about 2 tablespoons each). Press the mixture to pack it into the bottom of the pan. Bake for 10 minutes.
After 10 minutes, remove the pans from the oven. Carefully spoon the strawberry mixture over the base of each cookie. Top with remaining crumble and return to oven for 25-30 minutes, or until golden brown.
Remove from oven and cool completely. Place the cupcake pan in the refrigerator for 4 hours. Once cookies are chilled, use a small offset spatula to gently lift the cookies out of the pan. Drizzle with glaze and enjoy!
Glaze: In a mixing bowl, combine confectioner's sugar, 3 tbsp milk, and vanilla bean paste. Whisk to combine. If glaze is too thick, add 1 tsp of milk at a time, until glaze is desired consistency.
Store cookies covered in the fridge for up to 5 days.