Vegan Blueberry Blackberry Oatmeal (Printable Version)
Soft vegan cookies loaded with triple berries and creamy oats
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup coconut oil, melted
02 - 1/4 cup unsweetened plant-based milk (oat, almond, or soy)
03 - 1/2 cup organic cane sugar
04 - 1/2 cup light brown sugar, packed
05 - 1 tablespoon pure vanilla extract
06 - 1/4 cup vegan cream cheese, softened
→ Dry Ingredients
07 - 1 1/2 cups rolled oats
08 - 1 cup all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon fine sea salt
12 - 1 teaspoon ground cinnamon
→ Mix-Ins
13 - 1/2 cup dried blueberries
14 - 1/2 cup dried blackberries or freeze-dried blackberries
15 - 3/4 cup raisins
# How To Make:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the melted coconut oil, plant-based milk, cane sugar, brown sugar, vanilla extract, and softened vegan cream cheese until smooth and creamy.
03 - In a separate bowl, stir together the rolled oats, all-purpose flour, baking soda, baking powder, fine sea salt, and ground cinnamon until evenly distributed.
04 - Gradually stir the dry ingredient mixture into the wet ingredients, mixing until just combined. Do not overmix.
05 - Gently fold the dried blueberries, dried blackberries, and raisins into the dough until evenly dispersed.
06 - Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
07 - Lightly press down each dough mound with the back of a spoon or your fingers to flatten slightly.
08 - Bake for 12 to 14 minutes, until the edges are golden but the centers remain soft and slightly underbaked.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The vegan cream cheese in the dough creates this unbelievable tenderness that most egg-free cookies never achieve.
- Three different berries and raisins mean every single bite tastes a little different, which keeps you reaching for more.
02 -
- Overbaking is the fastest way to ruin these, so pull them from the oven when the centers still look slightly doughy and trust the carryover cooking.
- If using fresh berries instead of dried, freeze them first and fold them in gently to avoid turning your dough into a purple swamp.
03 -
- Soften the vegan cream cheese by leaving it out for twenty minutes before baking, because cold cream cheese leaves stubborn lumps in the dough.
- Chill the dough for fifteen minutes before scooping if your kitchen is warm, since this prevents the cookies from spreading into thin pancakes.