Vegan Blueberry Oatmeal Cookies: Easy & Healthy Recipe

Craving a Cookie That’s Actually Good for You?

Imagine sinking your teeth into a warm, chewy cookie that’s bursting with juicy blueberries and the comforting goodness of oatmeal. Sounds too good to be true, right? Well, get ready because these Vegan Blueberry Oatmeal Cookies are not only incredibly delicious, but they’re also surprisingly easy to make and perfect for satisfying that sweet craving without any guilt!

Why You’ll Love It

• They’re incredibly chewy and satisfying, thanks to the perfect balance of oats and moisture.
• The burst of sweet and tangy blueberries in every bite is simply irresistible.
• This recipe is naturally vegan, meaning no eggs or dairy are needed.
• They’re quick and easy to make, requiring minimal prep and baking time.
• These cookies are a great grab-and-go breakfast or snack, perfect for busy days.

What Makes This Recipe Unique?

What sets these Vegan Blueberry Oatmeal Cookies apart is the combination of simple, wholesome ingredients that come together to create an incredible texture and flavor. Instead of using butter, we use a touch of coconut oil, which adds a subtle richness and keeps the cookies moist. We also use plant-based milk to create the perfect consistency. The generous amount of juicy blueberries makes each cookie burst with freshness and natural sweetness, ensuring that every bite is just as delicious as the last.

Ingredient List

• 1 cup rolled oats (not instant)
• 1 cup all-purpose flour (or gluten-free blend)
• ½ cup packed light brown sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil (provides moisture and flavor)
• ¼ cup plant-based milk (such as almond, soy, or oat)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (adds sweetness and moisture)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, flour, brown sugar, baking soda, salt, and cinnamon. Whisk to ensure all dry ingredients are evenly combined.
3. Add the melted coconut oil, plant-based milk, and vanilla extract to the dry ingredients. Mix until everything is just combined, do not overmix.
4. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
6. Bake for 12-15 minutes, or until the edges are golden brown and the center is set.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

While these cookies are perfect as they are, you can also add some optional toppings or variations for extra flavor and texture.

• Sprinkle a pinch of sea salt over the cookies before baking for a salty-sweet contrast.
• Add ½ cup of chopped nuts like pecans or walnuts for a crunchy texture.
• Drizzle melted vegan chocolate over the cooled cookies for an extra touch of indulgence.

Expert Tips

• Don’t overmix the batter; mix until just combined to ensure soft and chewy cookies.
• If using frozen blueberries, add them directly to the batter without thawing to prevent color bleeding.
• Use a cookie scoop to ensure even-sized cookies, so they all bake at the same rate.
• Press down the dough balls slightly before baking for even and uniform baking.
• Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to prevent breakage.

Frequently Asked Questions (FAQs)

• Can I substitute the coconut oil? Yes, you can substitute coconut oil with melted vegan butter or another neutral-flavored oil like canola or avocado oil, but the flavor profile might change slightly.
• Can I use instant oats instead of rolled oats? While you can, rolled oats are preferred for their texture. Instant oats will result in a more dense and less chewy cookie.
• How do I store these cookies? Store the cooled cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
• Can I make the dough ahead of time? Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let the dough come to room temperature for about 15 minutes before baking.
• Can I use other fruits instead of blueberries? Yes, other berries like raspberries, strawberries or chopped peaches would also work well. Be sure to adjust the amount if using a larger fruit.

Variations and Customization Options

Ready to get creative? Here are some fun variations to try:

• Chocolate Chip Blueberry: Add ½ cup of vegan chocolate chips for an extra treat.
• Lemon Blueberry: Add 1 teaspoon of lemon zest and a squeeze of lemon juice for a bright, citrusy twist.
• Spice it Up: Add a pinch of ground nutmeg or cardamom to the dough for a warm, comforting flavor.
• Nut Butter Delight: Add 2 tablespoons of peanut, almond, or cashew butter for an extra nutty flavor.

Serving Suggestions

These Vegan Blueberry Oatmeal Cookies are perfect on their own, but you can also enjoy them with a glass of plant-based milk, a cup of coffee, or as a delightful treat for breakfast, a snack, or dessert. They’re also great to bring to potlucks, picnics, or any casual get-together!

Conclusion

These Vegan Blueberry Oatmeal Cookies are the perfect combination of health and indulgence. They’re easy to make, incredibly delicious, and a great way to satisfy your sweet cravings. Now it’s your turn! Give this recipe a try, and don’t forget to share your photos with us. We can’t wait to see your delicious creations!