There’s not much of an intro to start with here, other than to say that these are my husband’s absolute favorite cookies EVER. I’m re-sharing them today as we celebrate all things blueberries this summer.
Truth is, I’ve probably made Tony 50 different kinds of cookies over the years and yet he continues to request these. They’re perfect for a treat-yourself date night spent at home, or anytime you want to really impress someone with your baking skills — because let me tell you: these cookies are simply irresistible.
The real question though: what’s not to love about chewy blueberry oatmeal cookies bursting with juicy blueberries in between layers of coconut and sweet white chocolate chunks? NOMS.
Personally, I think these cookies embody the flavor of a bakery-style blueberry muffin (like this famous recipe). Yep, you read that right, COOKIES THAT TASTE LIKE A BLUEBERRY MUFFIN! Quite heavenly really. But don’t worry, these cookies still have crispy edges and a soft, chewy middle (like any real cookie should.)
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Ingredients in these blueberry oatmeal cookies
There are a few ingredients that really help these blueberry cookies stand out and taste like a blueberry muffin (but in dessert form). Here’s what you’ll need:
- Coconut oil: I love using coconut oil in cookies because it keeps them super chewy, yet they still get slightly crispy along the edges. Plus the flavor is AMAZING.
- Dark brown sugar: did you know that dark brown sugar has a slightly more molasses flavor? LOVE. Light brown sugar works, too!
- Egg: you’ll need one to help the cookies bake up properly.
- Vanilla + almond extract: because everyone knows almond + blueberry are a match made in heaven. And vanilla too! Learn how to make your own vanilla extract here.
- All purpose flour: we’re using regular all purpose flour in this recipe for the best texture.
- Rolled oats: I prefer to use old fashioned rolled oats but quick oats will also work.
- Baking staples: you’ll need baking soda and salt, which are essential for proper baking.
- Shredded coconut: you can use sweetened or unsweetened shredded coconut. For these cookies, I like to use the sweetened kind, but it’s up to you! Just make sure you are using shredded coconut NOT coconut flakes.
- White chocolate: you can use white chocolate chunks or white chocolate chips. Either will work beautifully.
- Frozen blueberries: frozen blueberries are MUCH easier to work with than fresh blueberries, so I recommend freezing your berries first. You’ll pop about 3 frozen blueberries into each cookie dough scoop you roll.
Optional ingredient swaps
There are a few substitutions you can make in this cookie recipe that I think will still turn out well! Here’s what I can suggest:
- For the coconut oil: feel free to use melted butter or, to keep them dairy-free, melted vegan butter.
- For the oats: you can also use quick oats instead of old-fashioned oats if you’d like.
- For the mix-ins: these cookies would also be delicious with dark chocolate chunks or chips! You can also try folding in frozen raspberries or diced, frozen strawberries.
Can I make them vegan or gluten free?
I haven’t tested these blueberry oatmeal cookies with vegan or gluten-free substitutes, but I think a flax egg should work to replace the regular egg, and gluten free oat flour should work well in place of the all purpose flour. Learn how to make oat flour here!
How to make the best blueberry oatmeal cookies
- Mix the wet ingredients. Start by adding beating together the melted coconut oil and brown sugar in the bowl of an electric mixer. Then add the egg and extracts and mix until smooth.
- Whisk the dry ingredients. In a separate large mixing bowl, whisk together all of the dry ingredients.
- Make the batter. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Fold in the coconut and white chocolate.
- Shape the cookies. Grab the dough with a medium cookie scoop, flatten it in your hand, and carefully roll in 2-3 frozen blueberries. Place each cookie dough ball on a baking sheet lined with parchment paper.
- Bake, cool & devour. Bake the cookies up until they turn barely golden brown on the edges, then let them cool before diving in!
My favorite part about these cookies are the blueberries that burst in your mouth when you take a bite. That combined with the sweetness of the white chocolate plus chewiness of the coconut and oats is one of the best combos I’ve ever tasted. I hope you love them.
Freezer-friendly cookies: 2 different ways
You can either freeze the cookie dough or the already-baked cookies to enjoy treats for later! Check out this post to learn how to freeze these cookies.
More blueberry recipes you’ll love
- Blueberry Pie Bars with Oatmeal Crumble (vegan & gluten free)
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Almond Butter Peach Blueberry Oatmeal Cups
- Lemon Poppy Seed Blueberry Baked Oatmeal
- Lemon Blueberry Smoothie
Get all of my berry recipes here!
I hope you love these white chocolate blueberry coconut oatmeal cookies! If you make them, please leave a comment & rating to let me know how you liked them. I really appreciate it — xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
White Chocolate Coconut Blueberry Oatmeal Cookies
Ingredients
- 1/2 cup virgin coconut oil, melted and cooled to room temperature (but still liquid)
- 3/4 cup packed dark brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 egg, at room temperature
- 1 cup all purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut flakes
- 2 oz good-quality white chocolate bar, coarsely chopped (about 1/2 cup white chocolate chunks or chips)
- frozen organic blueberries (you'll need 2-3 blueberries per cookie, so around 40-50 blueberries)
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, vanilla and almond extract; beat again on medium speed until smooth and creamy.
- In large bowl whisk together flour, oats, baking soda, and salt. Add dry ingredients to the wet ingredients; mixing again on medium speed until well combined. Slowly fold in shredded coconut and white chocolate chunks/chips.
- Use a medium cookie scoop to gather a heaping rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two or three frozen blueberries on top, roll dough back into a ball and place on cookie sheet. Repeat with each dough ball.
- Bake for 10-13 minutes or until cookie edges just begin to turn golden brown.
- Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit, about 5 minutes. Transfer to a wire rack to allow cookies to cool completely. Makes about 16-18 cookies
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This recipe was originally published on June 14, 2014, updated on January 27, 2020, and republished on July 11th, 2023.
Can this dough be frozen?
These might be the best cookies I’ve ever made/eaten!
These cookies are so amazing and I always get rave reviews when I bring them places. Have also tried them with raspberries and dark chocolate, and that was fantastic.
Raspberries sound perfect in here! Glad they’re always a hit 🙂
Is it possible to do this recipe without an electric mixer?
Sure! Just make sure everything is mixed well, but not over-mixed, if that makes sense! 🙂
Oh my God so delicious!! Used light brown sugar and fresh blueberries since they are overflowing in my garden and turned out perfect. Next time might try to fit 4 blueberries/cookie.
AH yay! I am so glad you give these a try and are loving them 🫐
Delish! My batch made closer to 12 cookies to get a good size to cover the blueberries in last step. Came out beautifully
Yum! Sounds delicious, so glad these cookies turned out great of you ❤️
My kids absolutely loved these last night! I bought white chocolate chips at the store and found your recipe! Simple for me to make and satisfy my 2 middle schoolers!! I had to limit the amount they ate because they wouldn’t be any the next day! Love this recipe!! Thank you for sharing it with us!
SO happy you found my recipe and that you all loved them!
Do not make the mistake I did and try to mix the blueberries with the batter! The batter was so hard from the frozen berries it was a disaster to try and form but, my gosh, these are the BOMB!! Such incredible flavor!
Haha oh no! Sorry to hear that! But glad they turned out amazing 🙂
Some of the best cookies I’ve ever had! The flavor combo is so great. Thanks!!
good cookies but you NEED Nutritional info!!
Sorry, we didn’t calculate it for this one! Feel free to paste the ingredients list into an online nutrition calculator which you can find on Google 🙂
Do you think I could sub date sugar for the brown sugar???
I haven’t tried it in this recipe so I’m not totally sure, sorry!
These cookies were seriously so good. In case anyone finds it helpful, I used fresh blueberries and used a rubber spatula to shape the cookies (the dough was too sticky for my hands) they worked perfectly well. Love all the textures and flavors!
I’m so glad you loved them!! And thanks for the note on the stickiness, that’s a great tip 🙂
Love love love. The blueberry/oat/coconut/white chocolate combo is to die for. Blueberries are my favorite fruit, but I don’t think I’ve ever had them in a cookie – brilliant!
I subbed GF all-purpose flour for the reg flour, and the only difference I noticed is that my cookies came out flatter than pictured. They were still chewy, delicious, and perfect! Gone after 3 days, and it was just me and my husband eating them. Thank you, Monique, for an excellent summer recipe and way to mix up traditional cookies.
Oh, amazing!! So glad to hear that you guys loved these so much!
These are seriously the most delicious cookies I have ever had! I doubled the white chocolate (but actually, I feel like that made the cookies harder to roll). If you want to double the chocolate, try cutting your chocolate into finer pieces (mine were penny-sized). I also used a frozen fruit blend with blackberries and raspberries, and it was super yummy!
I’m so glad you tried these, Hanna! Good to know about the chocolate–thanks for the note!
I love these cookies. A nice alternative to choc chip. The white choc and blueberry is such a perfect combo.
These cookies just make me HAPPY! I personally love sweet treats with fruit in them, and it is often hard to find fun, unique ones like these cookies. Thank you for a great recipe and I cannot wait to make them again!!
these have to be my favourite cookies to date from you Monique!! GAME CHANGER. We are white chocolate lovers and while pregnant I CRAVED oatmeal cookies; these are soft, chewy, and just FABULOUS! The hint of almond has to be the best little surprise in every bite. LOVE LOVE LOVE
Cookies fanatics in my house loved these. Great texture – soft, chewy from the coconut and oats. Blueberry is something I haven’t used in cookie recipes before so it was a great twist!
Can I give them 10 stars?! I love these cookies so much. I’ve been using raspberries and they’re so yum with a combination of crunchy and chewy!
Made them gluten free with oat flour and they are incredible! Like new favorite cookie incredible!
I’m glad that worked out well! So delicious!
These turned out to be absolutely delicious! But I found the blueberries very difficult to roll in with the dough being too sticky and starting to turn into blue/green blobs. I eventually just sprinkled a couple blueberrie in a cookie scooper and then scooped the dough directly onto the pan- that worked pretty well. They didn’t turn out the prettiest but MAN WERE THEY YUMMY. Definitely something I’ll be making again to perfect the presentation.
So glad you loved them! The blueberries can be tricky, but the taste is what matters 🙂
Had to leave a 5-star rating on these because they’re my favorite AK recipe and favorite cookie to make. They are SO dang good and people can’t even tell that you made it with healthier ingredients. The coconut oil is the perfect ingredient to compliment the flavors of the cookie. The hardest part of the recipe is when you take a bit of dough, flatten it on your hand, and wrap blueberries into it. Sometimes the dough can get really sticky on your hand and it can be hard to wrap everything into a ball. I sometimes have to wash my hands and dry them a few times so I can start fresh with clean hands. It’s worth the effort though! Insanely good and tasty cookies that you won’t feel guilty about. Perfect for gifts as well, everyone will love them!
Great tip on the rolling! So glad you love them 🙂
These cookies are truly fabulous! They stay soft even the next day and just have a phenomenal and unique taste. I’ve made both with and without the coconut (I didn’t have it this time and am moving soon) and they were great both ways.
Absolutely! Glad they worked both ways, too 🙂
Instead of all-purpose flour, I used half gluten free (King Arthur) and half almond flour, and they came out AMAZING. Even my husband who isn’t gluten intolerant loves them.
Perfect! I’m glad that worked out well 🙂
Can I use dark or semi sweet chips?
Sure!
These are – in all honesty – the best cookies I have ever tasted. Absolutely delicious, and pretty easy to make! The most difficult part was getting the blueberries in the dough at the end, but I eventually go the hang of it. MAKE THESE you will not regret it!!
So happy to hear that! One of our favs 🙂
Simply amazing
Glad you enjoyed!
Amazing!! The flavors all work together so wonderfully – I even used chopped up Justin’s White Chocolate Peanut Butter cups in place of the white chocolate and they turned out so well!
YUM love that idea!
OMG! Absolutely delicious!!! Do you have the nutritional value for these?
Thanks for this amazing cookies! What a treat!
I’m glad you loved them! I didn’t calculate nutrition for these as they’re meant to be a more indulgent treat 🙂
Hi Monique!! Do you think I could make these as bars? If so do you have pan size and baking temp/time suggestions? I love cookies, but time wise, bars are so much faster! Thank you!
Hi Kathleen! Absolutely. I suggest baking for 18-25 minutes in an 9×9 inch pan.
Made these on the weekend, super delicious!, will make again. I used unfrozen blueberries and they worked wonderfully. Thanks for the recipe!.
So happy to hear that!
Saw this recipe posted on Instagram while at work and IMMEDIATELY went straight home to the kitchen to try these, Love love love the fun mix of flavors AB always uses in their recipes, and this one is a prime example of that. These recipes are never ones I could’ve come up with and they are SO GOOD. Unfortunately, I didn’t have almond extract on hand, so I (sadly) opted out of it for the recipe, but they were still super yummy. I loooove the burst of blueberries in the middle and the wonderful texture the coconut and oatmeal offers. YOU HAVE TO TRY THIS RECIPE. NEW FAVORITE COOKIES IN OUR HOUSE! And that’s saying a lot because we LOVE AB’s brown butter snickerdoodles! 🙂
Amazing!! So happy you loved these 🙂 they’re one of my all time favs!