Vegan Passionfruit Oatmeal Cookies (Print Version)

Soft chewy cookies featuring oats, raisins, and tropical passionfruit in a dairy-free treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp fine sea salt

→ Wet Ingredients

07 - 1/2 cup coconut oil, melted and cooled
08 - 2/3 cup light brown sugar, packed
09 - 1/4 cup passionfruit pulp
10 - 1/4 cup unsweetened non-dairy milk
11 - 1 tsp vanilla extract

→ Add-Ins

12 - 2/3 cup raisins
13 - 1/4 cup chopped walnuts or pecans

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together rolled oats, flour, baking soda, baking powder, cinnamon, and salt in a large mixing bowl.
03 - Combine melted coconut oil, brown sugar, passionfruit pulp, non-dairy milk, and vanilla extract in a separate bowl. Whisk until smooth.
04 - Pour wet ingredients into dry ingredients and stir until just combined.
05 - Gently fold in raisins and nuts if using.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with back of spoon.
07 - Bake 11-13 minutes until edges are golden and centers appear set.
08 - Let cookies rest on baking sheet 5 minutes before transferring to wire rack to cool completely.

# Expert Advice:

01 -
  • The passionfruit creates these incredible bright pockets that cut through the sweet raisins like sunshine breaking through clouds
  • They stay soft for days thanks to the coconut oil, unlike some vegan cookies that turn into hockey pucks overnight
02 -
  • Room temperature coconut oil prevents the sugar from seizing up into gritty bits that never fully dissolve
  • Passionfruit varies wildly in acidity, taste your pulp before adding and adjust with a pinch more sugar if needed
03 -
  • Weigh your ingredients if possible, especially the flour, as measuring by volume can throw off the texture completely
  • Let the dough rest in the refrigerator for 30 minutes before baking if time allows, this hydrates the oats and deepens the flavor

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