There’s now not a lot of an intro to begin with right here, rather than to mention that those are my husband’s absolute favourite cookies EVER. I’m re-sharing them nowadays as we have fun all issues blueberries this summer time.

Reality is, I’ve more than likely made Tony 50 other sorts of cookies over time and but he continues to request those. They’re best for a treat-yourself date night time spent at house, or anytime you wish to have to in point of fact galvanize any person along with your baking talents — as a result of let me let you know: those cookies are merely impossible to resist.

The actual query even though: 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.

For my part, I feel those cookies include 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! Rather heavenly in point of fact. However don’t concern, those cookies nonetheless have crispy edges and a comfortable, chewy center (like all actual cookie must.)

Welcome to the AK Summer time Collection

For the remainder of the summer time, we’ll be dedicating each and every week to choose summer time produce! Week 1 we’re celebrating all issues BLUEBERRIES, proceeding with those stunning cookies. Keep tuned at the weblog and on Instagram for each and every week’s produce spotlight, a laugh movies, and extra.

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Substances in those blueberry oatmeal cookies

There are a couple of components that in point of fact assist those blueberry cookies stand out and style like a blueberry muffin (however in dessert shape). Right here’s what you’ll want:

• Coconut oil: I really like the use of coconut oil in cookies as it helps to keep them tremendous chewy, but they nonetheless get fairly crispy alongside the sides. Plus the flavour is AMAZING.
• Darkish brown sugar: do you know that darkish brown sugar has a fairly 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 we all know almond + blueberry are a fit made in heaven. And vanilla too! Discover ways to make your personal vanilla extract right here.
• All goal flour: we’re the use of common all goal flour on this recipe for the most efficient texture.
• Rolled oats: I favor to make use of old school rolled oats however fast oats will even paintings.
• Baking staples: you’ll want baking soda and salt, that are crucial for correct baking.
• Shredded coconut: you’ll be able to use sweetened or unsweetened shredded coconut. For those cookies, I love to make use of the sweetened type, nevertheless it’s as much as you! Simply make sure to are the use of shredded coconut NOT coconut flakes.
• White chocolate: you’ll be able to use white chocolate chunks or white chocolate chips. Both will paintings superbly.
• Frozen blueberries: frozen blueberries are MUCH more uncomplicated to paintings with than contemporary blueberries, so I like to recommend freezing your berries first. You’ll pop about 3 frozen blueberries into each and every cookie dough scoop you roll.

Non-compulsory element swaps

There are a couple of substitutions you’ll be able to make on this cookie recipe that I feel will nonetheless prove neatly! Right here’s what I will be able to counsel:

• For the coconut oil: be happy to make use of melted butter or, to stay them dairy-free, melted vegan butter.
• For the oats: you’ll be able to additionally use fast oats as a substitute of outdated oats should you’d like.
• For the mix-ins: those cookies would even be scrumptious with darkish chocolate chunks or chips! You’ll additionally check out folding in frozen raspberries or diced, frozen strawberries.

Can I lead them to vegan or gluten unfastened?

I haven’t examined those blueberry oatmeal cookies with vegan or gluten-free substitutes, however I feel a flax egg must paintings to exchange the common egg, and gluten unfastened oat flour must paintings neatly instead of the all goal flour. Discover ways to make oat flour right here!

Methods to make the most efficient blueberry oatmeal cookies

1. Combine the rainy components. Get started by way of including beating in combination the melted coconut oil and brown sugar within the bowl of an electrical mixer. Then upload the egg and extracts and blend till clean.
2. Whisk the dry components. In a separate huge blending bowl, whisk in combination the entire dry components.
3. Make the batter. Slowly upload the dry components to the rainy components and blend till neatly blended. Fold within the coconut and white chocolate.
4. Form the cookies. Grasp the dough with a medium cookie scoop, flatten it on your hand, and in moderation roll in 2-3 frozen blueberries. Position each and every cookie dough ball on a baking sheet covered with parchment paper.
5. Bake, cool & consume. Bake the cookies up till they flip slightly golden brown at the edges, then allow them to cool sooner than diving in!

My favourite section about those cookies are the blueberries that burst on your mouth when you are taking a chunk. That blended with the beauty of the white chocolate plus chewiness of the coconut and oats is among the very best mixtures I’ve ever tasted. I’m hoping you’re keen on them.

Freezer-friendly cookies: 2 alternative ways

You’ll both freeze the cookie dough or the already-baked cookies to revel in treats for later! Take a look at this publish to learn to freeze those cookies.

Extra blueberry recipes you’ll love

Get all of my berry recipes right here!

I’m hoping you’re keen on those white chocolate blueberry coconut oatmeal cookies! If you’re making them, please go away a remark & score to let me understand how you really liked them. I in point of fact respect it — xo!

White Chocolate Coconut Blueberry Oatmeal Cookies

Prep Time 10 mins mins

Cook dinner Time 10 mins mins

Overall Time 20 mins mins

ServesServes 18 cookies

Essentially the most scrumptious, chewy blueberry oatmeal cookies with candy white chocolate and coconut in each and every chunk. Those simple blueberry oatmeal cookies are made with coconut oil for double the coconut taste and critically style like a contemporary blueberry muffin. They are my husband’s absolute favourite cookie!

Substances

• 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 goal flour
• 1 cup outdated rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded sweetened coconut flakes
• 2 ounces good-quality white chocolate bar, coarsely chopped (about 1/2 cup white chocolate chunks or chips)
• frozen natural blueberries (you can want 2-3 blueberries according to 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 in combination melted coconut oil and brown sugar till clean. Upload in egg, vanilla and almond extract; beat once more on medium pace till clean and creamy.

• In huge bowl whisk in combination flour, oats, baking soda, and salt. Upload dry components to the rainy components; blending once more on medium pace till neatly blended. 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 upload two or 3 frozen blueberries on most sensible, roll dough again right into a ball and position on cookie sheet. Repeat with each and every dough ball.

• Bake for 10-13 mins or till cookie edges simply start to flip golden brown.

• Take away from oven and funky for a couple of mins on baking sheet till the cookies company up slightly, about 5 mins. Switch to a cord rack to permit cookies to chill utterly. Makes about 16-18 cookies

Recipe Notes

I at all times bake a take a look at cookie first to look if it comes out the way in which I love it. If the cookie is just too thick you’ll be able to flatten the highest of the dough with the palm of your hand sooner than baking.
If you happen to wouldn’t have coconut oil, be happy to make use of melted butter.
To make gluten unfastened: I feel the use of gluten unfastened oat flour instead of common flour would paintings neatly!

This recipe used to be at first revealed on June 14, 2014, up to date on January 27, 2020, and republished on July eleventh, 2023.