Vegan Blueberry Fig Oatmeal Cookies (Print Version)
Chewy oatmeal cookies loaded with dried blueberries, figs, and raisins for a wholesome vegan breakfast or snack.
# 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 fine sea salt
→ Wet Ingredients
07 - 1/2 cup coconut oil, melted (or vegan butter)
08 - 1/2 cup brown sugar
09 - 1/4 cup unsweetened applesauce
10 - 2 tablespoons plant-based milk (almond, oat, or soy)
11 - 1 teaspoon vanilla extract
→ Add-Ins
12 - 1/2 cup dried blueberries
13 - 1/2 cup dried figs, chopped
14 - 1/2 cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
03 - In a large bowl, whisk the melted coconut oil and brown sugar until well combined. Add the applesauce, plant-based milk, and vanilla extract, then whisk until smooth.
04 - Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Gently fold in the dried blueberries, chopped figs, and raisins until evenly distributed throughout the dough.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing each portion about 2 inches apart.
07 - Press each dough mound down slightly using the back of a spoon to flatten.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown.
09 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Three different dried fruits make every single bite taste slightly different, so you never get cookie fatigue.
- They hold together beautifully without eggs or dairy, which means everyone at the table can actually eat them.
- The chew from oats plus the jammy burst of fruit feels more like breakfast than dessert, and that is a dangerous line to blur.
02 -
- If your coconut oil has solidified, warm it gently but do not let it get screaming hot or it will cook the sugar when you mix them.
- Chop the figs fairly small because large chunks create structural problems and cookies that crumble apart in your hand.
- The cookies will look underdone when you pull them from the oven, and that is exactly right because they set up as they cool on the pan.
03 -
- Refrigerate the dough for twenty minutes before scooping if your kitchen is warm, because chilled dough spreads less and bakes thicker.
- A light sprinkle of flaky sea salt on top right before baking takes these from great to absolutely irresistible.