Vegan Strawberry Lime Oatmeal Cookies (Printable Version)

Chewy oatmeal cookies with fresh strawberries, zesty lime, and plump raisins. Perfect plant-based treats ready in 35 minutes.

# What You'll Need:

→ 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 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup coconut oil, melted
08 - 1/2 cup coconut sugar
09 - 1/4 cup unsweetened applesauce
10 - 1 teaspoon pure vanilla extract
11 - Zest of 1 lime
12 - 2 tablespoons fresh lime juice

→ Add-ins

13 - 1/2 cup chopped fresh strawberries, patted dry
14 - 1/3 cup raisins

# How To Make:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the rolled oats, flour, baking soda, baking powder, cinnamon, and salt until well blended.
03 - In a separate bowl, combine the melted coconut oil, coconut sugar, applesauce, vanilla extract, lime zest, and lime juice. Whisk until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
05 - Gently fold in the chopped strawberries and raisins, taking care not to crush the fruit or overmix the dough.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
07 - Bake for 13–15 minutes, or until the edges are golden brown and the centers are just set.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The lime cuts through the sweetness in a way that keeps you reaching for just one more
  • They stay soft for days, which is rare for oatmeal cookies without eggs
02 -
  • Overmixing once you add the strawberries makes the cookies tough and turns the fruit to mush
  • Underbaked is better than overbaked, they continue cooking on the hot pan
03 -
  • Room temperature ingredients mix more evenly, so take the chill off anything refrigerated
  • Chill the dough for 30 minutes if it feels too sticky to scoop

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