| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 215 | 12g | 8g | 25g |
| sugars | fibre | protein | salt |
| 10g | 2g | 3g | 0.1g |
Why I Love Canadian Vegan Saskatoon Berry Crumble Cookies
When I first encountered the Vegan Saskatoon Berry Crumble Cookies, I knew I had stumbled upon something truly special. These cookies connect me with the much-celebrated flavors of the Great White North, mingling them with a touch of my West Coast upbringing. The harmony between the nutty rolled oats, the caramel undertones of coconut sugar, and the tart burst of Saskatoon berries makes these cookies nothing short of delightful.
Memories of California and Beyond
Growing up in California, my kitchen was always vibrant with fresh, local produce. I loved experimenting with various ingredients, but berries always held a soft spot in my heart. The Saskatoon berries in this recipe remind me of the time I spent in British Columbia, where I encountered these deep purple gems for the first time. The fusion of oats and berries is reminiscent of the hearty breakfast bowls my family adored, but this cookie transforms those morning staples into an irresistible treat perfect for any time of day.
Simple Ingredients with Big Flavors
One of the aspects I love most about these Vegan Saskatoon Berry Crumble Cookies is how simple but powerful the ingredients are. The chia seeds not only add a nutritional boost but also help bind the cookies, making them perfectly chewy. Coconut oil and maple syrup bring richness and a natural sweetness that pairs beautifully with the berries. It’s a recipe that echoes the philosophy of effortless, wholesome eating without compromising on taste.
This recipe takes inspiration from the culinary work of Canadian chefs like Janice Eifler Gersovitz, whose use of native ingredients has always fascinated me. Though primarily a sweet treat, these cookies are incredibly versatile and can be enjoyed alongside dishes like a summer berry salad or even crumbled over a stack of pancakes for an added layer of flavor.
Whether you’re making these cookies for a casual family gathering or a special occasion, the Vegan Saskatoon Berry Crumble Cookies are sure to impress. They embody a blend of comfort and sophistication, resonating with those who appreciate the depth of simple, wholesome ingredients. Enjoy every bite as it takes you on a flavorful journey from the sunny valleys of California to the lush berry fields of Canada.
What You’ll Need
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen Saskatoon berries
- 1/4 cup maple syrup
- 1 tablespoon chia seeds
- 1 tablespoon water
Method
Step One
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step Two
In a large bowl, combine the all-purpose flour, rolled oats, coconut sugar, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Step Three
In a small bowl, mix the melted coconut oil and vanilla extract. Pour this wet mixture into the bowl with the dry ingredients, stirring until a crumbly dough forms.
Step Four
In another small bowl, combine the chia seeds and water. Let it sit for 5 minutes to form a gel-like consistency. This will act as a binder in place of eggs.
Step Five
Gently fold the chia seed mixture and the maple syrup into the dough. Carefully mix in the Saskatoon berries, being cautious not to crush them.
Step Six
Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step Seven
Bake for 15-18 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step Eight
Enjoy your Vegan Saskatoon Berry Crumble Cookies with a cup of tea or as a delightful snack any time of the day! Store any leftovers in an airtight container.
