Vegan Blueberry Raspberry Cream Oatmeal (Print Version)
Soft vegan oatmeal cookies studded with blueberries, raspberries, raisins and a creamy vegan swirl.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
07 - 1/2 cup coconut oil, melted (or vegan butter)
08 - 1/2 cup brown sugar
09 - 1/4 cup unsweetened applesauce
10 - 1/4 cup plant-based milk (such as almond or oat)
11 - 1 teaspoon pure vanilla extract
→ Mix-Ins
12 - 1/2 cup raisins
13 - 1/2 cup fresh blueberries
14 - 1/2 cup fresh raspberries
→ Vegan Cream Swirl
15 - 1/2 cup vegan cream cheese, softened
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon lemon juice
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the melted coconut oil and brown sugar until well combined. Stir in the unsweetened applesauce, plant-based milk, and pure vanilla extract until smooth.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
05 - Gently fold in the raisins, fresh blueberries, and fresh raspberries, taking care not to crush the berries.
06 - In a small bowl, mix the softened vegan cream cheese, powdered sugar, and lemon juice until smooth and creamy.
07 - Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Using a small spoon, make a shallow indentation in the center of each cookie. Add a small dollop of the cream cheese mixture and swirl gently with a toothpick.
09 - Bake for 13 to 15 minutes, or until the edges are golden and the centers are set.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The berries burst during baking and create little pockets of tartness that balance the brown sugar sweetness perfectly.
- That cream cheese swirl on top makes these look bakery fancy with almost zero extra effort.
02 -
- Fresh berries release a lot of moisture, so if your dough feels too wet, chill it for fifteen minutes before scooping.
- The cream swirl will look very soft when the cookies come out of the oven but it sets beautifully as they cool completely.
03 -
- Dust your berries with a tiny pinch of flour before folding them in and they will not sink to the bottom of the cookies during baking.
- Use a cookie scoop for uniform portions so every cookie bakes evenly and looks consistent on the plate.