Vegan Blueberry Date Oatmeal Raisin (Print Version)

Soft chewy cookies loaded with blueberries, dates, oats and raisins. Wholesome plant-based treats ready in 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup coconut oil, melted (or neutral oil)
07 - 1/2 cup coconut sugar or brown sugar
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup non-dairy milk (almond, oat, or soy)
10 - 1 teaspoon pure vanilla extract

→ Mix-Ins

11 - 1/2 cup dried blueberries
12 - 1/2 cup chopped pitted dates
13 - 1/3 cup raisins

# Step-by-step Instructions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, combine the melted coconut oil, sugar, applesauce, non-dairy milk, and vanilla extract, stirring until smooth and well incorporated.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
05 - Fold in the dried blueberries, chopped dates, and raisins until evenly distributed throughout the dough.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of a spoon.
07 - Bake for 13 to 15 minutes, or until the edges are golden and the centers appear set.
08 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a hug from someone who actually knows how to bake, soft and deeply comforting without any dairy or eggs.
  • The trio of blueberries, dates, and raisins creates layers of sweetness that never feel heavy or one note.
  • You probably have almost everything in your pantry already, which means cookies in thirty minutes with zero grocery store runs.
02 -
  • Overmixing the dough makes these cookies tough, so stop stirring the moment everything comes together even if it looks a little shaggy.
  • Coconut oil solidifies when it cools, so work fairly quickly once you combine wet and dry or the dough gets stiff and hard to scoop.
  • These cookies do not spread much in the oven, so flatten them to your desired thickness before baking because what goes in is basically what comes out.
03 -
  • Chill the dough for twenty minutes before scooping if your kitchen is warm, because firm dough holds its shape better and produces thicker chewier cookies.
  • Press an extra piece of dried blueberry or date into the top of each cookie before baking for that bakery style look that costs zero extra effort.

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