White Chocolate Coconut Blueberry Oatmeal Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
18 cookies
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Course
Dessert, Baked Goods
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Cuisine
American
White Chocolate Coconut Blueberry Oatmeal Cookies
Description
The recipe mixes coconut oil with brown sugar, egg, vanilla, and almond extract for a scented, moist base. Dry ingredients include all-purpose flour, rolled oats, baking soda, salt, shredded coconut, and white chocolate chunks, which are folded in before shaping the dough. A medium scoop of dough is flattened, topped with frozen blueberries, and re-rolled to encase the fruit before baking.
Baking at 350°F for 10-13 minutes gently browns the cookie edges while keeping interiors soft and chewy. Cooling on the sheet briefly firms them for easier transfer. The cookies showcase soft crumb with oaty texture, creamy white chocolate, tropical coconut, and tart blueberry notes.
Test baking a single cookie first is recommended to adjust thickness or texture. Substitutions such as melted butter for coconut oil and gluten-free oat flour for wheat flour are possible. These cookies make a flavorful snack or dessert with a balance of sweet and fruit flavors combined with coconut aroma.
Ingredients
- 1/2 cup virgin coconut oil melted and cooled to room temperature (still liquid
- 3/4 cup dark brown sugar packed
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 egg at room temperature
- 1 cup all-purpose flour
- 1 cup rolled oats old-fashioned
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut flakes shredded, sweetened
- 2 oz white chocolate good-quality, coarsely chopped, about ½ cup chunks or chips
- blueberries frozen, organic
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
- Bake a test cookie first to check thickness and texture; flatten dough if cookies turn out too thick.
- Swap melted butter for coconut oil if unavailable for a slightly different but still rich flavor.
- To make gluten-free, replace regular flour with gluten-free oat flour while keeping the rolled oats.
User Reviews
Overall Rating
4.9
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