Blueberry Vanilla Oatmeal Cookies (Printable Version)
Chewy oatmeal raisin cookies with a vibrant blueberry-vanilla swirl, entirely plant-based and delicious.
# What You'll Need:
→ Blueberry Swirl
01 - 1 cup fresh or frozen blueberries
02 - 2 tablespoons maple syrup
03 - 1 teaspoon lemon juice
04 - 1 teaspoon cornstarch (optional, for thickening)
→ Cookie Dough
05 - 1 1/2 cups rolled oats
06 - 1 cup all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/2 cup coconut oil, melted (or vegan butter)
11 - 2/3 cup light brown sugar or coconut sugar
12 - 1/4 cup unsweetened applesauce
13 - 1 tablespoon ground flaxseed
14 - 3 tablespoons water
15 - 2 teaspoons pure vanilla extract
16 - 1/2 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 small saucepan, combine the blueberries, maple syrup, and lemon juice. Cook over medium heat, stirring frequently and gently mashing the berries, until they soften and release their juices, about 5 minutes. Stir in the cornstarch if a thicker consistency is desired. Remove from heat and let cool slightly.
03 - In a small bowl, whisk together the ground flaxseed and water. Let the mixture rest for 5 minutes until it thickens into a gel-like consistency.
04 - In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon until evenly distributed.
05 - In a separate bowl, blend the melted coconut oil, brown sugar, unsweetened applesauce, prepared flax egg, and vanilla extract until smooth and well incorporated.
06 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the raisins, being careful not to overmix.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing each portion approximately 2 inches apart to allow for spreading.
08 - Using a small spoon, place about 1 teaspoon of the blueberry mixture onto each cookie. Gently swirl it into the dough using a folding motion to create a marbled effect.
09 - Bake for 12 to 14 minutes, or until the edges are golden and the centers appear set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- The blueberry swirl makes these look like they came from a boutique bakery, but the whole process is surprisingly low effort.
- They stay soft and chewy for days, which almost never happens with vegan cookies.
- That hint of cinnamon paired with jammy blueberry is the kind of flavor combination people do not expect and cannot stop talking about.
02 -
- Do not skip the cooling step on the baking sheet because these cookies are fragile when they first come out and need those five minutes to set up properly.
- If your coconut oil solidifies when you mix it with cold applesauce, warm the wet mixture gently in ten second bursts until it smooths out again.
- The blueberry swirl will look runny when you first put it on the dough, but it bakes into a beautiful jammy layer, so trust the process.
03 -
- Chill the dough for twenty minutes before scooping if your kitchen is warm, because firm dough holds the swirl pattern much better during baking.
- Use two spoons or a small cookie scoop for uniform portions so they all bake evenly and look consistent on a plate.