Indulge in a delightful twist on traditional oatmeal cookies with these vegan oatmeal blueberry cookies. Packed with juicy blueberries and wholesome oats, these cookies offer a delightful burst of flavor in every bite. They are perfect for satisfying your sweet cravings while still providing a nutritious treat.
Imagine sinking your teeth into a soft, chewy cookie that bursts with the natural sweetness of blueberries. That’s exactly what you’ll get with these vegan oatmeal blueberry cookies. Whether enjoyed as a quick breakfast on the go or as a comforting snack with a cup of tea, these cookies are sure to become a favorite in your household.
I first tried these cookies during a weekend getaway to a quaint bakery in the countryside, and I was instantly hooked. The combination of oats and blueberries creates a perfect harmony of flavors that is both satisfying and irresistible.
Servings: Makes 12 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup fresh blueberries
- 1 teaspoon vanilla extract
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Gently fold in the fresh blueberries until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
Vitamins and minerals by %(per serving):
- Vitamin C: 2%
- Iron: 4%
- Calcium: 1%
- Potassium: 1%
- Phosphorus: 3%
Vegan Oatmeal Blueberry Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 1/2 cup fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Gently fold in the fresh blueberries until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
Vitamins and minerals by %(per serving):
- Vitamin C: 2%
- Iron: 4%
- Calcium: 1%
- Potassium: 1%
- Phosphorus: 3%
