White Chocolate Coconut Blueberry Oatmeal Cookies
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(28)
Ingredients
18 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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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake for 10-13 minutes or until cookie edges just begin to turn golden brown.
Step 6
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
Step 7
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