Vegan Blueberry Vanilla Oatmeal Cookies (Print Version)
Soft chewy oatmeal cookies with blueberries, raisins, and a vanilla swirl. Vegan and easy to bake.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups old-fashioned rolled oats (150 g)
02 - 1 cup all-purpose flour (125 g)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/2 cup coconut oil, melted (120 ml), or vegan butter, melted
07 - 2/3 cup packed light brown sugar (130 g)
08 - 1/4 cup unsweetened applesauce (60 ml)
09 - 2 tablespoons plant-based milk (30 ml), such as almond, oat, or soy
10 - 2 teaspoons pure vanilla extract
→ Add-Ins
11 - 1/2 cup raisins (60 g)
12 - 1/2 cup fresh or frozen blueberries (75 g), do not thaw if frozen
→ Vanilla Swirl
13 - 2 tablespoons plant-based cream cheese (30 ml), or thick coconut yogurt
14 - 1 tablespoon maple syrup (15 ml)
15 - 1/2 teaspoon vanilla extract
# Step-by-step Instructions:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a small bowl, whisk together the plant-based cream cheese, maple syrup, and vanilla extract until smooth. Set aside.
03 - In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon until evenly distributed.
04 - In a separate bowl, combine the melted coconut oil, packed light brown sugar, unsweetened applesauce, plant-based milk, and vanilla extract. Stir until well blended and smooth.
05 - Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Avoid overmixing.
06 - Gently fold the raisins and blueberries into the dough. Handle carefully, especially with frozen blueberries, to minimize color bleeding throughout the dough.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Drizzle a small amount of the vanilla swirl mixture over each cookie. Use a toothpick or skewer to gently marble the swirl into the surface of the dough.
09 - Bake for 12 to 14 minutes, rotating the sheets halfway through, until the edges are golden and the centers are set but still slightly soft.
10 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- These cookies taste like something you would find at a cozy cafe but they come together in under 35 minutes with zero fancy techniques.
- The vanilla swirl on top makes them look impressive enough for a gift plate while secretly being the easiest thing you will do all day.
02 -
- Frozen blueberries will bleed purple streaks no matter what, so embrace the tie dye look or dust them lightly in flour first to minimize it.
- The cream cheese swirl needs to be completely smooth before drizzling, because lumps will not spread nicely on the cookie surface.
03 -
- Chill the dough for twenty minutes if your kitchen is warm, because firm dough holds its shape better and prevents the cookies from spreading into one giant puddle.
- A light sprinkle of flaky sea salt on top right after baking elevates these from great cookies to something people will genuinely remember.