Vegan Raspberry Mango Oatmeal Cookies (Print Version)
Chewy vegan oatmeal cookies with raspberries, dried mango and raisins — wholesome dairy-free snack or breakfast.
# 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 - 1/4 teaspoon salt
06 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
07 - 1/2 cup coconut oil, melted or vegan butter
08 - 3/4 cup light brown sugar or coconut sugar
09 - 1/4 cup unsweetened applesauce
10 - 2 tablespoons plant-based milk
11 - 1 teaspoon vanilla extract
→ Fruit & Add-ins
12 - 1/2 cup dried mango, chopped small
13 - 1/2 cup raisins
14 - 3/4 cup fresh or frozen raspberries
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, whisk together rolled oats, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until fully incorporated.
03 - In a separate bowl, beat the melted coconut oil, brown sugar, unsweetened applesauce, plant-based milk, and vanilla extract until homogenous.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
05 - Gently fold in the chopped dried mango, raisins, and raspberries, taking care not to crush the berries.
06 - Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.
07 - Bake cookies for 13 to 15 minutes, until the edges are golden and centers appear set.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They’re secretly wholesome enough for breakfast, but taste like a bakery treat.
- The pops of tart raspberry and chewy mango make every bite a happy surprise.
02 -
- If you skip the applesauce, the cookies turn out dry and crumbly instead of chewy—don’t ask how I found out.
- Using frozen raspberries straight from the freezer means less color bleeding and pretty cookies every time.
03 -
- The magic is in gently folding in the raspberries so you see gorgeous fruit swirls, not pink dough.
- Always bake a test cookie first—you’ll spot if the dough needs a touch more flour or milk before committing the whole batch.