Vegan Blueberry Pear Oatmeal Raisin (Print Version)
Soft, chewy vegan cookies with blueberries, pear, oats and raisins - wholesome plant-based snack in under 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 baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/3 cup melted coconut oil or neutral oil
08 - 1/2 cup brown sugar or coconut sugar
09 - 1/4 cup unsweetened applesauce
10 - 1/4 cup plant-based milk such as almond, oat, or soy
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1/2 cup fresh or frozen blueberries
13 - 1/2 cup diced ripe pear, peeled and cored
14 - 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 oats, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, blend together the melted coconut oil and brown sugar until incorporated. Add unsweetened applesauce, plant-based milk, and vanilla extract; stir well.
04 - Pour the wet mixture into the bowl with the dry ingredients, mixing until just combined for a cohesive dough.
05 - Gently fold in the blueberries, diced pear, and raisins to distribute evenly throughout the dough.
06 - Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing each portion approximately 2 inches apart.
07 - Bake at 350°F for 12 to 14 minutes, or until the edges are golden and the centers are set.
08 - Let cookies rest on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
# Expert Advice:
01 -
- With every bite, you'll get a juicy burst of blueberry or a sweet, tender bit of pear—surprising you in the best way.
- These cookies fit right into busy weeks: they come together quickly and everyone at home (vegan or not) devours them on sight.
02 -
- If you rush and skip parchment paper, you’ll regret it—blueberries ooze everywhere and stick.
- I once learned the hard way that over-stirring will toughen these cookies; stop right when everything just comes together.
03 -
- Freezing the dough in pre-portioned scoops gives you cookies on demand—just bake from frozen and add a minute or two to the time.
- Just before baking, press a few extra blueberries on top for bakery-worthy looks and a little pop of surprise fruit in every bite.