There’s not a lot of an intro to start out with right here, apart from to say that these are my husband’s absolute favourite cookies EVER. I’m re-sharing them at present as we rejoice all issues blueberries this summer season.
Reality is, I’ve most likely made Tony 50 completely different sorts of cookies over time and but he continues to request these. They’re good for a treat-yourself date night time spent at house, or anytime you wish to actually impress somebody together with your baking expertise — as a result of let me let you know: these cookies are merely irresistible.
The actual query although: what’s to not love about chewy blueberry oatmeal cookies bursting with juicy blueberries in between layers of coconut and candy white chocolate chunks? NOMS.
Personally, I believe 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 mushy, chewy center (like every actual cookie ought to.)
Welcome to the AK Summer season Sequence
For the remainder of the summer season, we’ll be dedicating every week to pick summer season produce! Week 1 we’re celebrating all issues BLUEBERRIES, persevering with with these lovely cookies. Keep tuned on the weblog and on Instagram for every week’s produce spotlight, enjoyable movies, and extra.
FREE Final Information to Cookie Baking
Join beneath and get a FREE printable e-book with my greatest ideas & tips for baking good cookies each time!
Components in these blueberry oatmeal cookies
There are a number 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 really like utilizing coconut oil in cookies as a result of it retains them tremendous chewy, but they nonetheless get barely crispy alongside the sides. Plus the flavour is AMAZING.
- Darkish brown sugar: do you know that darkish brown sugar has a barely extra molasses taste? LOVE. Gentle brown sugar works, too!
- Egg: you’ll want one to assist the cookies bake up correctly.
- Vanilla + almond extract: as a result of everybody is aware of almond + blueberry are a match made in heaven. And vanilla too! Discover ways to make your personal vanilla extract right here.
- All function flour: we’re utilizing common all function flour on this recipe for the very best texture.
- Rolled oats: I want to make use of quaint rolled oats however fast oats will even work.
- Baking staples: you’ll want baking soda and salt, that are important for correct baking.
- Shredded coconut: you should utilize sweetened or unsweetened shredded coconut. For these cookies, I like to make use of the sweetened variety, however it’s as much as you! Simply be sure you are utilizing shredded coconut NOT coconut flakes.
- White chocolate: you should utilize white chocolate chunks or white chocolate chips. Both will work fantastically.
- Frozen blueberries: frozen blueberries are MUCH simpler to work with than contemporary blueberries, so I like to recommend freezing your berries first. You’ll pop about 3 frozen blueberries into every cookie dough scoop you roll.
Optionally available ingredient swaps
There are a number of substitutions you can also 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: you can too use fast oats as a substitute of old style oats should you’d like.
- For the mix-ins: these cookies would even be scrumptious with darkish chocolate chunks or chips! It’s also possible to 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 switch the common egg, and gluten free oat flour ought to work nicely rather than the all function flour. Discover ways to make oat flour right here!
make the very best blueberry oatmeal cookies
- Combine the moist elements. Begin by including beating 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 thoroughly 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 sides, then allow them to cool earlier than diving in!
My favourite half about these cookies are the blueberries that burst in your mouth whenever you take a chunk. That mixed with the sweetness of the white chocolate plus chewiness of the coconut and oats is among the greatest combos I’ve ever tasted. I hope you like them.
Freezer-friendly cookies: 2 alternative ways
You may both freeze the cookie dough or the already-baked cookies to take pleasure in treats for later! Take a look at this put up to discover ways to freeze these cookies.
Extra blueberry recipes you’ll love
Get all of my berry recipes right here!
I hope you like these white chocolate blueberry coconut oatmeal cookies! Should you make them, please go away a remark & score to let me understand how you preferred them. I actually admire it — xo!
White Chocolate Coconut Blueberry Oatmeal Cookies
Essentially the most scrumptious, chewy blueberry oatmeal cookies with candy white chocolate and coconut in each chunk. These simple blueberry oatmeal cookies are made with coconut oil for double the coconut taste and critically style like a contemporary blueberry muffin. They’re my husband’s absolute favourite cookie!
Components
- 1/2 cup virgin coconut oil, melted and cooled to room temperature (however nonetheless liquid)
- 3/4 cup packed darkish brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 egg, at room temperature
- 1 cup all function flour
- 1 cup old style 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 natural blueberries (you will want 2-3 blueberries per cookie, so round 40-50 blueberries)
Directions
-
Preheat oven to 350 levels F. Line a big baking sheet with parchment paper and put aside.
-
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.
-
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.
-
Use a medium cookie scoop to assemble 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.
-
Bake for 10-13 minutes or till cookie edges simply start to show golden brown.
-
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.
To make gluten free: I believe utilizing gluten free oat flour rather than common flour would work nicely!
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
This recipe was initially printed on June 14, 2014, up to date on January 27, 2020, and republished on July eleventh, 2023.
