Vegan Blueberry Lemon Oatmeal Cookies (Print Version)
Soft chewy cookies loaded with blueberries, lemon, oats and raisins for a wholesome anytime treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp salt
→ Wet Ingredients
06 - 1/2 cup coconut oil, melted
07 - 3/4 cup light brown sugar, packed
08 - 1/4 cup unsweetened applesauce
09 - 2 tbsp plant-based milk
10 - 1 tbsp lemon zest, freshly grated
11 - 2 tbsp fresh lemon juice
12 - 1 tsp pure vanilla extract
→ Mix-Ins
13 - 3/4 cup fresh or frozen blueberries
14 - 1/2 cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together oats, flour, baking soda, baking powder, and salt in a large bowl until evenly distributed.
03 - Mix melted coconut oil, brown sugar, applesauce, plant-based milk, lemon zest, lemon juice, and vanilla extract in a separate bowl until smooth and well combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
05 - Gently fold in blueberries and raisins until evenly distributed throughout the dough.
06 - Drop heaping tablespoonfuls of dough onto prepared baking sheet, spacing 2 inches apart to allow for spreading.
07 - Bake for 12-14 minutes until edges are golden brown and centers appear set.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The lemon zest makes these taste like sunshine even on gray days
- Theyre soft and chewy for days without any fancy storage tricks
02 -
- Frozen blueberries actually work better than fresh because they hold their shape during baking
- Overmixing the dough will make tough cookies so stir gently and stop as soon as combined
03 -
- Room temperature coconut oil blends more easily than cold
- Use a cookie scoop for uniform cookies that bake evenly