Vegan Blueberry Coconut Oatmeal Cookies (Print Version)

Chewy vegan treats loaded with fresh blueberries, raisins, and coconut cream richness.

# 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 ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup coconut cream, well mixed
08 - 1/2 cup coconut sugar or brown sugar
09 - 1/4 cup coconut oil, melted
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons unsweetened applesauce

→ Add-Ins

12 - 1/2 cup fresh or frozen blueberries
13 - 1/2 cup raisins
14 - 1/3 cup unsweetened shredded coconut

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk the coconut cream, coconut sugar, melted coconut oil, vanilla extract, and unsweetened applesauce until smooth and well combined.
04 - Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Avoid overmixing to keep the cookies tender.
05 - Gently fold in the blueberries, raisins, and shredded coconut until evenly distributed throughout the dough. If using frozen blueberries, keep them frozen to prevent excess moisture.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Flatten each mound slightly using the back of a spoon.
07 - Bake for 12 to 14 minutes, rotating the sheets halfway through, until the edges are light golden and the centers appear set.
08 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The coconut cream makes these impossibly soft and rich without any dairy at all.
  • Frozen blueberries work beautifully which means you can make these year round without hunting for fresh fruit.
  • One bowl mixing and no fancy equipment means you can go from craving to cookie in under thirty minutes.
02 -
  • If you use frozen blueberries do not thaw them first because thawed berries bleed purple streaks everywhere and make the dough too wet.
  • The cookies will look very soft when you pull them from the oven but they set up beautifully after cooling so resist the urge to overbake.
03 -
  • Stir your coconut cream really well before measuring because separated cream gives you lumpy dough that never quite comes together right.
  • Underbake these by about one minute from what you think is done because the carryover heat finishes them perfectly on the pan.

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