Blueberry Raspberry Oatmeal Cookies (Print Version)
Chewy oatmeal cookies swirled with blueberry and raspberry puree, dotted with juicy raisins for a colorful vegan treat.
# List of Ingredients:
→ Fruits & Berry Swirl
01 - 1/2 cup fresh or frozen blueberries
02 - 1/2 cup fresh or frozen raspberries
03 - 2 tablespoons maple syrup
→ Dry Ingredients
04 - 1 1/2 cups old-fashioned rolled oats
05 - 3/4 cup all-purpose flour
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt
→ Wet Ingredients
10 - 1/2 cup coconut oil, melted (or vegan butter)
11 - 1/2 cup packed light brown sugar
12 - 1/4 cup unsweetened applesauce
13 - 1 teaspoon vanilla extract
→ Add-Ins
14 - 1/2 cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small saucepan, combine the blueberries, raspberries, and maple syrup. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 5 to 7 minutes. Lightly mash with a fork and set aside to cool.
03 - In a large bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - In a separate bowl, whisk the melted coconut oil and brown sugar until smooth. Add the applesauce and vanilla extract, mixing until fully combined.
05 - Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the raisins.
06 - Drop spoonfuls of dough, about 2 tablespoons each, onto the prepared baking sheets, leaving at least 2 inches of space between each cookie.
07 - Dollop 1 to 2 teaspoons of the cooled berry mixture onto each cookie. Use a toothpick or skewer to gently swirl the berry puree into the dough in a decorative pattern.
08 - Bake for 12 to 14 minutes, until the cookies are set and the edges are lightly golden.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The berry swirl looks like you spent hours on presentation, but it is genuinely just a toothpick and a bit of patience.
- They stay chewy for days, which almost never happens with vegan cookies, so you can make them ahead without worry.
02 -
- If the berry mixture is still warm when you swirl it, the dough will soften too much and your cookies will spread into flat sad puddles.
- These cookies firm up as they cool, so do not panic if they seem too soft when you first pull them from the oven.
03 -
- Chill the dough for fifteen minutes before scooping if your kitchen is warm, because coconut oil melts fast and changes the texture completely.
- Resist the temptation to add more flour to make the dough stiffer, because the softness is what gives you that perfect chewy center.