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White Chocolate Blueberry Coconut Oatmeal Cookies

Chewy coconut oatmeal cookies bursting with blueberries and melted white chocolate. Made with coconut oil for double coconut flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

White chocolate blueberry coconut oatmeal cookies on parchment paper

I’m finally returning to blogging and couldn’t be happier about it! Long story short, sometimes launching a new site isn’t as easy as you’d thought it would be. However, IT IS totally worth it. I LOVE my new site – so a HUGE thanks to Wooden Spoons Kitchen for taking my ideas and crafting them into this beautiful design.

But hey guys, just because I haven’t been blogging doesn’t mean that I haven’t been baking up a storm. And sometimes the best kind of recipes just happen to be cookies; so as a thank you for your patience, I bring you the BEST cookies I’ve made in quite some time.

These cookies are actually Tony’s absolute FAVORITE. I’ve probably made him 10 different kinds but in the end he always asks for these.

And I mean, what’s not to love about chewy oatmeal cookies bursting with blueberries in between layers of coconut and creamy white chocolate chunks?

White Chocolate Blueberry Coconut Oatmeal Cookies on parchment paper

These cookies were inspired by my chocolate chunk oatmeal coconut cookies, but I switched up a few ingredients to make these a little more summer-like.

I love using coconut oil in cookies because it keeps the cookies super chewy, yet they still get slightly crispy along the edges. 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.

Personally I think the cookies taste a bit like a bakery blueberry muffin. Yep you read that right, COOKIES THAT TASTE LIKE A BLUEBERRY MUFFIN! Quite heavenly.

White chocolate blueberry coconut oatmeal cookies

I hope you get around to making these soon and be sure to tag #ambitiouskitchen on Instagram.

Happy baking!

xo

Stack of coconut oatmeal cookies

White Chocolate Blueberry Coconut Oatmeal Cookies {made with coconut oil}

Course Cookies, Dessert
Keyword coconut oatmeal cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 18
Chewy melt-in-your-mouth oatmeal cookies bursting with blueberries and layers of white chocolate and coconut. These will amaze you!

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

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

  2. 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.

  3. 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. 

  4. 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.

  5. Bake for 10-13 minutes or until edges just begin to turn golden brown.

  6. 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

I always bake a test cookie first to see if it comes out the way I like it. If the cookie is too thick you can flatten the top of the dough with the palm of your hand before baking.

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