Vegan Blueberry Cherry Oatmeal Cookies (Print Version)
Soft, chewy vegan oatmeal cookies studded with dried blueberries, cherries and raisins, with a hint of vegan cream.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
→ Dried Fruits
07 - 1/2 cup dried blueberries
08 - 1/2 cup dried cherries
09 - 1/2 cup raisins
→ Wet Ingredients
10 - 1/2 cup refined coconut oil, melted (or vegan butter)
11 - 1/3 cup vegan cream (oat or soy-based)
12 - 2/3 cup packed light brown sugar
13 - 1/4 cup granulated sugar
14 - 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water (flax egg)
15 - 1 teaspoon pure vanilla extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine ground flaxseed with water. Let the mixture rest for 5 minutes until it thickens and becomes gelatinous.
03 - In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
04 - In a separate bowl, beat the melted coconut oil, vegan cream, light brown sugar, and granulated sugar until well combined. Stir in the thickened flax egg and vanilla extract.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
06 - Gently fold the dried blueberries, cherries, and raisins into the dough until evenly distributed throughout.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, or until the cookie edges turn golden and the centers appear just set.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The triple fruit combo makes every single bite taste different, which keeps you reaching for another one.
- They stay chewy for days if you store them right, which almost never happens with vegan cookies.
- No fancy equipment or hard to find ingredients, just pantry staples and a bit of patience.
02 -
- Let the flax egg sit the full five minutes or your cookies will crumble apart like a sandcastle.
- The cookies look underdone when you pull them out, but they continue cooking on the sheet and set up perfectly as they cool.
03 -
- Toss the dried fruits in a teaspoon of flour before folding them in, and they will distribute evenly instead of clustering in one corner of the cookie.
- Underbake them by about one minute from what you think is done, because the residual heat from the pan finishes the job and keeps the centers chewy.