Vegan Blueberry Blackberry Oatmeal Cookies (Print Version)
Soft chewy vegan oatmeal cookies swirled with blueberries, blackberries, and sweet raisins for a fruity twist.
# List of Ingredients:
→ Dry Ingredients
01 - 1½ cups rolled oats
02 - 1 cup all-purpose flour
03 - ½ teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon ground cinnamon
06 - ¼ teaspoon salt
→ Wet Ingredients
07 - ½ cup coconut oil, melted (or neutral vegetable oil)
08 - ¾ cup packed light brown sugar
09 - ¼ cup unsweetened applesauce
10 - ¼ cup plant-based milk (almond, soy, or oat)
11 - 1 teaspoon vanilla extract
→ Fruit
12 - ½ cup fresh or frozen blueberries
13 - ½ cup fresh or frozen blackberries
14 - ½ cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together the rolled oats, flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, blend the melted coconut oil with the packed brown sugar until smooth. Stir in the applesauce, plant-based milk, and vanilla extract.
04 - Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
05 - Gently fold the raisins into the dough until evenly dispersed.
06 - Lightly mash the blueberries and blackberries together with a fork. If using frozen berries, thaw and drain excess liquid first, then pat dry with a paper towel to avoid excess moisture.
07 - Drop small spoonfuls of the mashed berries onto the dough and fold gently 2 to 3 times to create a swirl effect. Do not overmix or the color will become uniform.
08 - Using a cookie scoop or tablespoon, portion dough onto the prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 12 to 14 minutes until edges are golden and centers are just set.
10 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The berry swirl technique makes every single cookie look like a tiny work of art without any extra effort.
- They stay soft and chewy for days, which means you can bake them on Sunday and still be happy about it on Wednesday.
- Everything comes together in one bowl sequence with zero fancy equipment required.
02 -
- If your berries are very juicy, pat them dry with a paper towel after mashing or your dough will turn into a soggy mess that spreads into one giant cookie puddle.
- Frozen berries must be thawed and drained before mashing, because that excess liquid will completely change the texture of your dough.
- The swirl effect disappears if you overmix, so resist the urge to keep folding and trust that two or three gentle turns are enough.
03 -
- Chill the dough for twenty minutes before scooping if your kitchen is warm, because firm dough holds the swirl pattern much better during baking.
- A light hand with the berry folding is what separates a beautiful swirl from a uniformly purple cookie, so err on the side of less mixing rather than more.