Vegan Blueberry Peach Oatmeal Cookies (Print Version)
Soft, chewy vegan cookies with blueberries, peaches, and raisins in a wholesome oatmeal base.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp salt
→ Wet Ingredients
07 - 1/2 cup coconut oil, melted
08 - 1/2 cup coconut sugar
09 - 1/4 cup unsweetened applesauce
10 - 1/4 cup maple syrup
11 - 1 tsp vanilla extract
→ Fruit & Mix-ins
12 - 1/2 cup fresh blueberries
13 - 1/2 cup diced fresh peach, peeled
14 - 1/2 cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, combine melted coconut oil, coconut sugar, applesauce, maple syrup, and vanilla extract. Whisk until smooth and well incorporated.
04 - Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
05 - Gently fold blueberries, diced peaches, and raisins into the dough, taking care not to crush the delicate fruit.
06 - Scoop tablespoon-sized portions onto prepared baking sheet, spacing each cookie about 2 inches apart.
07 - Bake for 13 to 15 minutes until edges turn lightly golden brown.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The fruit keeps these cookies incredibly moist for days, unlike traditional oatmeal cookies that can dry out quickly.
- You probably have most ingredients in your pantry already, and the dough comes together in one bowl with zero fancy equipment needed.
02 -
- Frozen fruit releases more liquid than fresh, so if you use it, pat everything dry with paper towels or your cookies will spread too thin.
- The dough might seem softer than traditional cookie dough, but trust the process because it sets beautifully during that crucial five minute rest on the hot pan.
03 -
- Chill the dough for thirty minutes before baking if you want thicker cookies that hold their shape better and develop slightly chewier edges.
- Dice the peach into pieces no larger than a blueberry so everything bakes evenly and you get a balanced bite every time.