Vegan Raspberry Vanilla Oatmeal Raisin Cookies (Print Version)
Soft, chewy vegan treats with tart raspberries, sweet raisins, and warm vanilla in a wholesome oatmeal base.
# 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 ground cinnamon
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1/2 cup coconut oil, melted
07 - 2/3 cup brown sugar, packed
08 - 1/4 cup unsweetened applesauce
09 - 1 tbsp pure vanilla extract
→ Add-Ins
10 - 1/2 cup raisins
11 - 3/4 cup fresh or frozen raspberries
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together rolled oats, flour, baking soda, cinnamon, and salt until well blended.
03 - In a separate medium bowl, whisk melted coconut oil, brown sugar, applesauce, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined, being careful not to overmix.
05 - Gently fold in the raisins and raspberries, taking care to distribute them evenly without crushing the raspberries.
06 - Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
07 - Bake for 11 to 13 minutes, or until the edges are lightly golden and the centers appear set.
08 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The contrast of tart raspberries against sweet raisins makes every bite interesting
- These cookies stay soft for days thanks to the applesauce secret ingredient
02 -
- Frozen raspberries actually work better than fresh because they hold their shape
- Underbaking by one minute makes these extra soft and chewy
03 -
- Room temperature coconut oil incorporates much more smoothly into the sugar
- Chilling the dough for 30 minutes prevents excessive spreading if your kitchen is warm