Vegan Blueberry Mango Oatmeal Cookies (Print Version)
Soft, chewy vegan cookies with oats, dried blueberries, mango, raisins and a creamy dairy-free finish.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Fruits
07 - 1/2 cup dried blueberries
08 - 1/2 cup diced dried mango
09 - 1/2 cup raisins
→ Wet Ingredients
10 - 1/2 cup coconut oil, melted (or vegan butter)
11 - 1/2 cup coconut sugar (or brown sugar)
12 - 1/4 cup unsweetened applesauce
13 - 1/4 cup vegan cream cheese, softened
14 - 1 teaspoon pure vanilla extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until evenly blended.
03 - In a separate bowl, combine the melted coconut oil, coconut sugar, applesauce, vegan cream cheese, and vanilla extract. Beat until creamy and smooth.
04 - Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
05 - Gently fold in the dried blueberries, diced dried mango, and raisins until evenly distributed throughout the dough.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each cookie with the back of a spoon.
07 - Bake for 12 to 14 minutes, or until the edges are golden and the centers appear set.
08 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The triple fruit combination of blueberries, mango, and raisins makes every bite taste slightly different, so you never get bored eating them.
- They stay soft and chewy for days because the applesauce and vegan cream cheese lock moisture into every crumb.
02 -
- Underbaking these cookies by about one minute keeps them chewy for days, because they continue cooking on the hot pan after you pull them from the oven.
- The vegan cream cheese must be fully softened before mixing, because cold lumps of it will create greasy pockets that never bake out properly.
03 -
- Chill the dough for twenty minutes before scooping if your kitchen is warm, because firm dough spreads less and produces thicker, chewier cookies.
- Dampening the back of your spoon with water before flattening the dough prevents sticking and gives the tops a smoother, more even finish.