The most delicious blueberry oatmeal cookies with sweet white chocolate and chewy coconut. Made with coconut oil for double coconut flavor. My husband's absolute favorite cookie!
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
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.
If you don't have coconut oil, feel free to use melted butter.
To make gluten free: I think using gluten free oat flour in place of regular flour would work well!
How to freeze baked cookies for later: If you want to freeze the already baked cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.