White Chocolate Coconut Blueberry Oatmeal Cookies

Name: White Chocolate Coconut Blueberry Oatmeal Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 18 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)

User Reviews

4.9

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
18 cookies
Course
Dessert, Baked Goods
Cuisine
American

White Chocolate Coconut Blueberry Oatmeal Cookies

Stella Guerrero

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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!

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Ingredients

Servings

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)

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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

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.
To make gluten free: I think using gluten free oat flour in place of regular flour would work well!