These are my husband’s absolute favourite cookies EVER. I’m re-sharing them as we speak as we have a good time all issues blueberries this summer time. I’ve most likely made Tony 50 completely different sorts of cookies over time, and but, he continues to request these.
What’s to not love about chewy blueberry oatmeal cookies bursting with juicy blueberries in between layers of coconut and candy white chocolate chunks? These cookies embody the flavour of a bakery-style blueberry muffin (like this well-known recipe).
Yep, you learn that proper, COOKIES THAT TASTE LIKE A BLUEBERRY MUFFIN! Fairly heavenly actually. However don’t fear, these cookies nonetheless have crispy edges and a delicate, chewy center (like several actual cookie ought to).
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Components in these blueberry oatmeal cookies
There are a couple of elements that basically assist these blueberry cookies stand out and style like a blueberry muffin (however in dessert type). Right here’s what you’ll want:
- Coconut oil: I like utilizing coconut oil in cookies as a result of it retains them tremendous chewy, but they nonetheless get barely crispy alongside the perimeters. Plus, the flavour is AMAZING.
- Darkish brown sugar: do you know that darkish brown sugar has a barely extra molasses taste? LOVE. Mild brown sugar works, too!
- Egg: you’ll want one to assist the cookies bake up correctly.
- All-purpose flour: we’re utilizing common all-purpose flour on this recipe for the perfect texture.
- Rolled oats: I want to make use of quaint rolled oats, however fast oats may even work.
- Baking staples: you’ll want baking soda and salt, that are important for correct baking, plus vanilla extract and almond extract. The almond brings out that blueberry muffin taste!
- Shredded coconut: you should use sweetened or unsweetened shredded coconut. For these cookies, I like to make use of the sweetened sort, nevertheless it’s as much as you! Simply be sure to are utilizing shredded coconut, NOT coconut flakes.
- White chocolate: you should use white chocolate chunks from a white chocolate bar, or white chocolate chips. Both will work superbly.
- Frozen blueberries: frozen blueberries are MUCH simpler to work with than recent blueberries, so I like to recommend freezing your berries first. You’ll pop about 3 frozen blueberries into every cookie dough scoop you roll.
Non-compulsory ingredient swaps
There are a couple of substitutions you may make on this cookie recipe that I believe will nonetheless end up nicely! Right here’s what I can counsel:
- For the coconut oil: be happy to make use of melted butter or, to maintain them dairy-free, melted vegan butter.
- For the oats: it’s also possible to use fast oats as a substitute of old school oats in case you’d like.
- For the mix-ins: use dairy-free white chocolate chips in case you want the cookies to be dairy-free. These cookies would even be scrumptious with darkish chocolate chips or chunks! You may as well attempt folding in frozen raspberries or diced frozen strawberries.
Can I make them vegan or gluten-free?
I haven’t examined these blueberry oatmeal cookies with vegan or gluten-free substitutes, however I believe a flax egg ought to work to interchange the common egg, and gluten-free oat flour ought to work nicely instead of the all-purpose flour. Discover ways to make oat flour right here!
What about nut-free?
I haven’t examined this recipe by changing the shredded coconut, however I believe 1/4 cup extra rolled oats will work as a substitute. Then be sure you use melted, cooled butter or vegan butter, and omit the almond extract.
Chewy blueberry oatmeal cookies in 5 steps
- Combine the moist elements. Beat collectively the melted coconut oil and brown sugar within the bowl of an electrical mixer. Then add the egg and extracts and blend till clean.
- Whisk the dry elements. In a separate giant mixing bowl, whisk collectively all the dry elements.
- Make the batter. Slowly add the dry elements to the moist elements and blend till nicely mixed. Fold within the coconut and white chocolate.
- Form the cookies. Seize the dough with a medium cookie scoop, flatten it in your hand, and punctiliously roll in 2-3 frozen blueberries. Place every cookie dough ball on a baking sheet lined with parchment paper.
- Bake, cool & devour. Bake the cookies up till they flip barely golden brown on the perimeters, then allow them to cool earlier than diving in!
Freezer-friendly cookies: 2 alternative ways
You possibly can both freeze the cookie dough or the already-baked cookies to take pleasure in treats for later! Try this submit to learn to freeze these cookies.
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I hope you like these white chocolate blueberry coconut oatmeal cookies! In the event you make them, please depart a remark & score to let me know the way you appreciated them. I actually recognize it — xo!
The
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Cookbook
125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
White Chocolate Coconut Blueberry Oatmeal Cookies
by
Essentially the most scrumptious, chewy blueberry oatmeal cookies with candy white chocolate and coconut in each chunk. These straightforward blueberry oatmeal cookies are made with coconut oil for double the coconut taste and severely style like a recent blueberry muffin. They’re my husband’s absolute favourite cookie!
Components
- ½ cup (112 grams) virgin coconut oil, melted and cooled to room temperature (however nonetheless liquid)
- ¾ cup (160 grams) packed darkish brown sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 1 egg, at room temperature
- 1 cup (120 grams) all-purpose flour
- 1 cup (95 grams) old school rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (60 grams) shredded sweetened coconut flakes
- 2 oz good-quality white chocolate bar, coarsely chopped (about ½ cup (90 grams) white chocolate chunks or chips)
- frozen natural blueberries (you will want 2-3 blueberries per cookie, so round 40-50 blueberries)
Directions
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Preheat oven to 350 levels F. Line a big baking sheet with parchment paper and put aside.
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Combine the moist elements: In bowl of an electrical mixer beat collectively melted coconut oil and brown sugar till clean. Add in egg, vanilla and almond extract; beat once more on medium pace till clean and creamy.
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Make the dough: In giant bowl whisk collectively flour, oats, baking soda, and salt. Add dry elements to the moist elements; mixing once more on medium pace till nicely mixed. Slowly fold in shredded coconut and white chocolate chunks/chips.
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Prep the dough balls: Use a medium cookie scoop to collect a heaping rounded tablespoon of dough. Flatten the dough within the palm of your hand and add two or three frozen blueberries on high, roll dough again right into a ball and place on cookie sheet. Repeat with every dough ball.
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Bake: Bake for 10-13 minutes or till cookie edges simply start to show golden brown.
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Take away from oven and funky for a couple of minutes on baking sheet till the cookies agency up a bit, about 5 minutes. Switch to a wire rack to permit cookies to chill utterly. Makes about 16-18 cookies
Recipe Notes
If you do not have coconut oil, be happy to make use of melted butter or melted vegan butter.
To make gluten-free: I believe utilizing gluten-free oat flour instead of common flour would work nicely!
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
This recipe was initially printed on June 14, 2014, up to date on January 27, 2020, republished on July eleventh, 2023, and republished with a video and metric measurements on July ninth, 2026.