Not much to start with here, other than to say that these are my husband’s all-time favorite cookies. I’m sharing them again today as we celebrate all things blueberries this summer.
The truth is that I’ve baked Tony probably 50 different types of cookies over the years and he still keeps craving these. They’re perfect for a cozy date night at home, or any time you really want to impress someone with your baking skills – because let me tell you, these cookies are simply irresistible.
But the real question is: what’s not to love about chewy candy? Blueberry Oatmeal Cookies full of juicy blueberries between layers of coconut and sweet white chocolate chips? NOMS.
Personally, I think these cookies embody the flavor of a bakery-style blueberry muffin (like this famous recipe). Yes, you read that right, cookies that taste like a blueberry muffin! Really heavenly. But don’t worry, these cookies still have crunchy edges and a soft, chewy center (like any real cookie should).
Welcome to the AK Summer Series
For the rest of the summer we dedicate ourselves to selected summer products every week! For week one, we’re celebrating all things blueberry and continuing with these gorgeous cookies. Stay tuned to the blog and Instagram for each week’s product highlights, fun videos and more.
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Ingredients for these Blueberry Oatmeal Cookies
There are a few ingredients that really make these blueberry cookies stand out and taste like a blueberry muffin (though in dessert form). You will need the following:
- coconut oil: I love using coconut oil in cookies because it keeps them super chewy while still being slightly crunchy on the edges. Plus the taste is AWESOME.
- Dark Brown Sugar: Did you know that dark brown sugar has a slightly stronger molasses flavor? LOVE. Light brown sugar works too!
- Egg: You need one for the cookies to bake properly.
- Vanilla and Almond Extract: Because everyone knows that almonds and blueberries are a match made in heaven. And vanilla too! Learn how to make your own vanilla extract here.
- All Purpose Flour: For the best consistency, we use regular all-purpose flour in this recipe.
- Oatmeal: I prefer to use old-fashioned oatmeal, but quick oatmeal works too.
- Baking staples: You need baking powder and salt, which are essential for proper baking.
- shredded coconut: You can use sweetened or unsweetened grated coconut. I like to use the sweetened variety for these cookies, but it’s up to you! Just make sure you use shredded coconut and NOT flaked coconut.
- White chocolate: You can use white chocolate chips or white chocolate chips. Both will work beautifully.
- Frozen Blueberries: Frozen blueberries are MUCH easier to process than fresh blueberries, so I recommend freezing the berries first. In each cookie dough ball you roll, place about 3 frozen blueberries.
Optional ingredient swap
There are a few alternatives you can make in this cookie recipe that I think will still turn out great! I can suggest the following:
- For the coconut oil: Feel free to use melted butter or, to keep them dairy-free, melted vegan butter.
- For the oats: If you prefer, you can use quick oatmeal instead of the old-fashioned oatmeal.
- For the mix ins: These cookies are also delicious with dark chocolate chips or chips! You can also try folding in frozen raspberries or diced frozen strawberries.
Can I make them vegan or gluten free?
I haven’t tested these blueberry oatmeal cookies with vegan or gluten-free substitutes, but I think a flaxseed egg should replace the regular egg, and gluten-free oatmeal should work well as an all-purpose flour. Learn how to make oatmeal here!
How to make the best blueberry oatmeal cookies
- Mix the wet ingredients together. Start by adding the melted coconut oil and brown sugar to the bowl of an electric mixer. Then add the egg and extracts and mix until smooth.
- Whisk together the dry ingredients. In a separate large mixing bowl, whisk together all of the dry ingredients.
- Make the dough. Slowly add the dry ingredients to the wet ingredients and stir until well combined. Fold in the coconut and white chocolate.
- Shape the cookies. Using a medium cookie spoon, take the dough, flatten it in your hand and gently roll in 2-3 frozen blueberries. Place each ball of cookie dough on a parchment-lined baking sheet.
- Bake, cool and devour. Bake the cookies until lightly golden on the edges, then allow to cool before dipping!
What I like most about these cookies are the blueberries, which burst in your mouth when you bite into them. Combined with the sweetness of the white chocolate and the chewyness of the coconut and oatmeal, this is one of the best combinations I’ve ever eaten. i hope you love her
Freezer-safe cookies: 2 different ways
You can freeze either the cookie dough or the already baked cookies to enjoy the treats for later! This post tells you how to freeze these cookies.
More blueberry recipes you’ll love
Here you will find all my berry recipes!
I hope you love these White Chocolate Blueberry Coconut Oatmeal Cookies! If you make them please leave a comment and rating to let me know how you liked them. I really appreciate that – xo!
White Chocolate Coconut Blueberry Oatmeal Cookies
The most delicious, chewy blueberry oatmeal cookies with sweet white chocolate and coconut in every bite. Made with coconut oil for twice the coconut flavor, these Easy Blueberry Oatmeal Cookies really do taste like a fresh blueberry muffin. They are my husband’s absolute favorite cookie!
Ingredients
- 1/2 Cup virgin coconut oil, melted and cooled to room temperature (but still liquid)
- 3/4 Cup packaged 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 oatmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon Salt
- 1/2 Cup grated, sweetened coconut flakes
- 2 oz high-quality white chocolate bar, roughly chopped (about 1/2 cup white chocolate chunks or chunks)
- frozen organic blueberries (you will need 2-3 blueberries per cookie, so about 40-50 blueberries)
instructions
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Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
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In the bowl of an electric mixer, beat together the melted coconut oil and brown sugar until smooth. Add egg, vanilla and almond extract; Beat again on medium speed until smooth and creamy.
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In a large bowl, mix together the flour, rolled oats, baking powder, and salt. Add dry ingredients to wet ingredients; Mix again on medium speed until well combined. Slowly fold in the coconut flakes and white chocolate chips.
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Use a medium cookie scoop to collect a heaping, rounded tablespoon of batter. Flatten the dough in the palm of your hand, top with 2 or 3 frozen blueberries, roll the dough back into a ball and place on a baking sheet. Repeat with each ball of dough.
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Bake for 10-13 minutes or until the edges of the cookies are just beginning to turn golden brown.
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Remove from the oven and let cool on the baking sheet for a few minutes until the cookies have set a little (about 5 minutes). Place on a wire rack to allow the cookies to cool completely. Makes about 16-18 cookies
recipe notes
If you don’t have coconut oil, you can use melted butter instead.
To make gluten free: I think using gluten free oatmeal instead of regular flour would work just fine!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This recipe was originally published on June 14, 2014, updated on January 27, 2020, and republished on July 11, 2023.