Vegan Raspberry Coconut Oatmeal (Print Version)

Chewy cookies loaded with raspberries, raisins, and coconut. A wholesome vegan treat perfect for snacking or breakfast.

# List of Ingredients:

01 - 1 1/2 cups rolled oats

02 - 1 cup all-purpose flour

03 - 1/2 cup unsweetened shredded coconut

04 - 1/2 tsp baking soda

05 - 1/2 tsp ground cinnamon

06 - 1/4 tsp salt

07 - 1/2 cup melted coconut oil

08 - 1/2 cup coconut sugar or brown sugar

09 - 1/4 cup unsweetened applesauce

10 - 1 tsp pure vanilla extract

11 - 1/2 cup raisins

12 - 1/2 cup fresh or frozen raspberries (if frozen, do not thaw)

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.

02 - In a large bowl, whisk together the rolled oats, flour, shredded coconut, baking soda, cinnamon, and salt until well blended.

03 - In a separate bowl, mix the melted coconut oil, coconut sugar, applesauce, and vanilla extract until fully combined and smooth.

04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.

05 - Gently fold in the raisins and raspberries until evenly distributed throughout the dough.

06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

07 - Flatten each cookie slightly with your fingers or the back of a spoon to achieve even thickness.

08 - Bake for 12–14 minutes, or until the edges are golden brown and the centers are just set.

09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

They taste like a cozy bakery treat but happen to be completely plant based
The texture is somehow both chewy and tender, like they have a secret ingredient
Fresh raspberries burst while baking creating little pockets of tart sweetness

02 -

Frozen raspberries must stay frozen until they hit the dough or they will bleed too much
Letting them cool on the baking sheet is crucial, they crumble if moved too soon

03 -