Vegan Blueberry Blackberry Oatmeal Cookies (Print Version)
Chewy oat cookies loaded with three fruits and creamy plant-based richness
# List of Ingredients:
→ Wet Ingredients
01 - 1/2 cup coconut oil, melted (or vegan butter)
02 - 1/2 cup coconut sugar or light brown sugar
03 - 1/4 cup unsweetened non-dairy cream (oat or coconut cream)
04 - 1/4 cup unsweetened applesauce
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups old-fashioned rolled oats
07 - 1 cup all-purpose flour (or gluten-free blend)
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Mix-Ins
12 - 1/2 cup dried blueberries
13 - 1/2 cup dried blackberries or freeze-dried blackberries, broken up if large
14 - 1/2 cup raisins
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together the melted coconut oil and sugar until smooth. Add the non-dairy cream, applesauce, and vanilla; mix until fully combined.
03 - In a separate bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt.
04 - Add the dry ingredients to the wet mixture and stir until just combined.
05 - Fold in the dried blueberries, blackberries, and raisins until evenly distributed.
06 - Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
07 - Gently flatten each cookie slightly with the back of a spoon or fork.
08 - Bake for 13 to 15 minutes, or until the edges are golden and the centers are set.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The coconut cream and applesauce combo creates a richness that makes people genuinely shocked these are dairy free and egg free.
- Three different berries in one cookie means every single bite hits a slightly different flavor note, so you never get bored eating them.
02 -
- Overmixing the dough once the flour joins the party will give you tough, bready cookies instead of the tender chew you are after, so stir with intention and then stop.
- Freeze dried blackberries shatter into beautiful purple flecks throughout the dough, while dried ones stay softer and juicier, so choose based on the texture you prefer.
03 -
- Scoop all the dough onto trays before baking your first batch, then keep the remaining trays in the fridge so each batch goes in with cool dough for consistent thick cookies every time.
- A tiny pinch of nutmeg alongside the cinnamon adds a warmth most people cannot quite identify but always compliment.