Vegan Blueberry Strawberry Oatmeal Cookies (Print Version)
Soft, chewy vegan cookies with dried blueberries, strawberries, oats and raisins—ready in about 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon ground cinnamon
→ Wet Ingredients
07 - 1/2 cup coconut oil, melted and cooled
08 - 1/2 cup coconut sugar or brown sugar
09 - 1/4 cup unsweetened applesauce
10 - 1 teaspoon pure vanilla extract
→ Mix-ins
11 - 1/2 cup dried blueberries
12 - 1/2 cup dried strawberries, chopped
13 - 1/3 cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, blend rolled oats, all-purpose flour, baking soda, baking powder, sea salt, and ground cinnamon until evenly incorporated.
03 - In a separate bowl, whisk together melted coconut oil, coconut sugar, applesauce, and vanilla extract until thoroughly combined.
04 - Add the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
05 - Fold in dried blueberries, chopped dried strawberries, and raisins until evenly distributed throughout the dough.
06 - With a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Gently press down each dough mound with the back of a spoon to slightly flatten.
08 - Transfer sheets to the oven and bake for 12 to 14 minutes, or until the edges are golden and centers appear set.
09 - Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They taste like a cross between a classic oatmeal cookie and your favorite summer fruit bar—without ever needing eggs or butter.
- The chewy texture stays perfect for days, plus you can easily swap in whatever dried fruit you have.
02 -
- Underbaking by a minute keeps the middle extra soft—they’ll set up as they cool, so don’t wait for them to look fully done.
- Swapping in dried cherries or cranberries is perfect if you’re running low on blueberries or strawberries.
03 -
- For round, bakery-style cookies, chill the dough for 20 minutes before scooping.
- A pinch of nutmeg or orange zest sneaked into the dough adds an extra layer of flavor only you’ll know about.