Vegan Blueberry Plum Oatmeal Cookies (Print Version)

Chewy, fruity vegan cookies with oats, blueberries, plums and raisins — wholesome, portable treats.

# List of Ingredients:

→ Dry Ingredients

01 - 1½ cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - ½ teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon ground cinnamon
06 - ¼ teaspoon salt

→ Wet Ingredients

07 - ½ cup coconut oil, melted (or vegan butter)
08 - ½ cup coconut sugar (or brown sugar)
09 - ¼ cup unsweetened applesauce
10 - 2 tablespoons maple syrup
11 - 1 teaspoon vanilla extract

→ Fruit and Add-ins

12 - ½ cup fresh or frozen blueberries
13 - ½ cup diced ripe plums (about 1 medium plum)
14 - ½ 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 mixing bowl, whisk together the oats, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, combine the melted coconut oil, coconut sugar, applesauce, maple syrup, and vanilla extract. Stir until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
05 - Gently fold in the blueberries, diced plums, and raisins, taking care not to crush the fruit.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing each mound about 2 inches apart.
07 - Using damp fingers, gently flatten each dough portion. These cookies will not spread significantly during baking.
08 - Bake for 12 to 14 minutes, or until the edges are lightly golden and the tops are set.
09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The fruit keeps these cookies incredibly moist for days, so you never get that dry, crumbly texture oatmeal cookies sometimes suffer from.
  • They are completely vegan and dairy free, which means everyone at the table can enjoy them without a second thought.
  • You probably have most of these ingredients in your pantry right now, and the ones you do not buy cost almost nothing at any grocery store.
02 -
  • These cookies will seem very soft when they come out of the oven and that is exactly right, because they firm up as they cool and trying to move them too early will break them apart.
  • Frozen blueberries bleed less if you toss them in a pinch of flour before folding them into the dough, a small trick that changed the look of my cookies entirely.
  • Store them in an airtight container at room temperature for up to 4 days, though honestly they rarely last that long in my house.
03 -
  • Let your coconut oil cool slightly after melting before adding it to the wet ingredients, because hot oil will cook the blueberries on contact and turn your dough into a purple mess.
  • Dampening your fingers before flattening the cookie dough prevents sticking and gives you a smoother, more even shape every single time.

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