Make Ahead

Vegan Oatmeal Dried Fruit Cookies

by:
March 25, 2019
2.5
2 Ratings
Vegan Oatmeal Dried Fruit Cookies
Photo by Kate Wood
  • Prep time 10 minutes
  • Cook time 12 minutes
  • Makes 24
Author Notes

These vegan oatmeal cookies are a coconut oil based dough with oats, dried fruit and almonds! Simple one bowl recipe!

Read More At: http://thewoodandspoon.com/vegan-oatmeal-cookies/ —Kate Wood

What You'll Need
Ingredients
  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/2 cup coconut oil, firm not melted
  • 3/4 cup organic brown sugar
  • 1/4 cup cane sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups old fashioned oats
  • 1/2 cup chopped almonds
  • 1/4 cup dried blueberries
  • 1/4 cup dried cranberries
Directions
  1. Preheat the oven to 350 degrees. In a small bowl, combine the flaxseed meal and water and allow it to rest for 5-10 minutes. In a large bowl or the bowl of a stand mixer, beat the coconut oil, brown sugar, sugar, and vanilla extract on medium speed until combined, about 30 seconds. Add in the flaxseed mixtures and stir to combined. Add the flour, cinnamon, baking soda, baking powder, and salt, stirring on low to combine. Add the oat and fruit and nut mixture and stir just until combined. Spoon 1-1/2 tablespoon sized rounds of dough 2 inches apart on a sheet pan prepared with silicone baking mats or parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges have turned golden and set. Remove from oven and allow to cool prior to enjoying.
  2. Notes: If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies. Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands. You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
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2 Reviews

Dalatias
Dalatias April 9, 2023
Something is off in the quantities for ingredients. This never made a dough with the instructions provided. Rather, I ended up with a mixing bowl full of dry-ish ingredients: the oats/fruit/nuts never blended completely with the other ingredients to stick together. To get a dough consistency, I had to pour in enough olive oil to make the ingredients stick together enough to form into rounds for baking.

Also, why use firm (not melted) coconut oil? No matter how much and how long I tried, the firm coconut oil would not unclump and blend with the other ingredients. The cranberries should have been chopped up because they were too large to roll into a cookie ball for baking. Also, the dried fruit stayed hard after baking.

Sad to say, for the final fail, the baked cookies shattered after one bite.
 
JG
JG January 9, 2021
I swapped out olive oil for the coconut oil to avoid the saturated fats in coconut oil. They were delicious!