White Chocolate Coconut Blueberry Oatmeal Cookies
The most delicious, chewy blueberry oatmeal cookies with sweet white chocolate and coconut in every bite. These easy blueberry oatmeal cookies are made with coconut oil for double the coconut flavor and seriously taste like a fresh blueberry muffin. They're my husband's absolute favorite cookie!
Servings 18 cookies
Ingredients
- ½ cup (112 grams) virgin coconut oil, melted and cooled to room temperature (but still liquid)
- ¾ cup (160 grams) packed dark 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-fashioned 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 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.
- Mix the wet ingredients: 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.
- Make the dough: 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.
- Prep the dough balls: 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: 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
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.
If you don't have coconut oil, feel free to use melted butter or melted vegan butter.
To make gluten-free: I think using gluten-free oat flour in place of regular flour would work well!