These are my husband’s favorite cookies. I’m sharing it again today as we celebrate all things blueberry this summer. I’ve probably made 50 different types of cookies for Tony over the years. Yet Tony keeps requesting these cookies.
What’s not to like about chewy? Blueberry Oatmeal Cookies Juicy blueberries packed between coconut and chunks of sweet white chocolate? These cookies bring the flavor of a bakery-style blueberry muffin (like this popular recipe).
Yes, you read that right. This cookie tastes like a blueberry muffin! It really feels like heaven. But don’t worry. These cookies have crispy edges and soft and chewy centers (just like real cookies).
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Ingredients for Blueberry Oatmeal Cookies
There are a few ingredients that help these blueberry cookies stand out and taste like blueberry muffins (in dessert form). Here’s what you need:
- Coconut Oil: I love using coconut oil in my cookies. This is because the cookies are very chewy but still have slightly crispy edges. Plus, it tastes amazing.
- Brown sugar: Did you know that brown sugar has a slightly stronger molasses flavor? love. Light brown sugar also works!
- egg: You need cookies to bake properly.
- All-Purpose Flour: In this recipe, I’m using regular all-purpose flour for the best texture.
- Rolled oats: I prefer using old fashioned rolled oats, but quick oats will work too.
- Baking Essentials: You’ll need baking soda and salt, which are essential for proper baking, as well as vanilla extract and almond extract. Almonds add flavor to these blueberry muffins!
- Shredded Coconut: You can use sweetened or unsweetened shredded coconut. I like to use the sweet kind for these cookies, but the choice is up to you! Make sure you are using shredded coconut and not coconut flakes.
- white chocolate: You can use white chocolate chunks or white chocolate chips from a white chocolate bar. Either way works beautifully.
- Frozen Blueberries: Frozen blueberries are much easier to work with than fresh ones, so it’s a good idea to freeze the berries first. Place about 3 frozen blueberries into each rolled cookie dough scoop.
Selective ingredient exchange
You can make a few substitutions for this cookie recipe and I think it will still work just as well! Here’s what I can suggest:
- For coconut oil: Feel free to use melted butter, or use dairy-free melted vegan butter.
- For oats: You can also use quick oats instead of old fashioned oats if you prefer.
- For mixins: If your cookies don’t call for dairy, use dairy-free white chocolate chips. These cookies would be delicious with dark chocolate chips or chunks! You can also fold in frozen raspberries or chopped frozen strawberries.
Can you make it vegan or gluten-free?
I haven’t tested these blueberry oatmeal cookies with vegan or gluten-free substitutes, but I think flax eggs should replace regular eggs and gluten-free oat flour should work well in place of all-purpose flour. Learn how to make oat flour here!
What about nut-free?
I haven’t tested this recipe by replacing the shredded coconut, but I think 1/4 cup more rolled oats would work in its place. Then, be sure to use melted and cooled butter or vegan butter, and omit the almond extract.
Chewy blueberry oatmeal cookies enjoyed in 5 steps
- Mix wet ingredients. In the bowl of an electric mixer, combine melted coconut oil and brown sugar. Then add the eggs and extract and mix until smooth.
- Whisk in dry ingredients. In a separate large mixing bowl, mix all dry ingredients together.
- Make the dough. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Fold in coconut and white chocolate.
- Shape the cookies. Grab the dough with a medium cookie scoop and flatten it with your hands, then carefully roll in 2-3 frozen blueberries. Place each cookie dough ball on a baking sheet lined with parchment paper.
- Bake, cool, and devour. Bake the cookies until the edges are almost golden brown, then let them cool before diving in!
Freezer-Friendly Cookies: 2 Ways
You can freeze cookie dough or already baked cookies to enjoy a snack later! Check out this post to learn how to freeze these cookies.
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I hope you like these White Chocolate Blueberry Coconut Oatmeal Cookies! If you made it, please let me know how you liked it by leaving a comment and rating. Thank you so much — xo!
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125 Incredibly Healthy, Sometimes Indulgent, and Never Boring Recipes for Every Meal of the Day
White Chocolate Coconut Blueberry Oatmeal Cookies
by
These are the most delicious and chewy blueberry oatmeal cookies with sweet white chocolate and coconut in every bite. These easy blueberry oatmeal cookies use coconut oil to double the coconut flavor and make them taste just like fresh blueberry muffins. These are my husband’s favorite cookies!
ingredient
- ½ cup (112 g) virgin coconut oil, melted and cooled to room temperature (still liquid)
- ⅔ cup (160g) packed dark brown sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 1 eggs, room temperature
- 1 cup (120g) all purpose flour
- 1 cup (95g) Old Fashioned Rolled Oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (60g) chopped sweet coconut flakes
- 2 oz. A bar of high-quality white chocolate, coarsely chopped (about ½ cup (90 g) of white chocolate chunks or chips)
- Frozen organic blueberries (2-3 blueberries per cookie, so about 40-50 blueberries)
guideline
Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
Mix wet ingredients: In the bowl of an electric mixer, mix melted coconut oil and brown sugar until smooth. Add eggs, vanilla, and almond extract. Beat again on medium speed until smooth and creamy.
Make the dough: In a large bowl, mix together the flour, oats, baking soda, and salt. Add dry ingredients to wet ingredients. Mix again on medium speed until well combined. Slowly fold in the shredded coconut and white chocolate chunks/chips.
Prepare dough balls: Using a medium cookie scoop, scoop out a round tablespoon of dough. Flatten the dough with the palm of your hand, place 2-3 frozen blueberries on top, then roll the dough into a ball and place on the cookie sheet. Repeat with each dough ball.
baking: Bake for 10-13 minutes, or until the edges of the cookies begin to turn golden brown.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes until slightly firm (about 5 minutes). Transfer cookies to a wire rack to cool completely. Makes about 16-18 cookies.
Recipe Notes
If you don’t have coconut oil, you can use melted butter or melted vegan butter.
To make it gluten-free: I think it would work better if you use gluten-free oat flour instead of regular flour!
Recipe by Monique Volz // Ambitious Kitchen | Photo: Eat Love Eats
This recipe was originally published on June 14, 2014, updated on January 27, 2020, republished on July 11, 2023, and republished with video and metric measurements on July 9, 2026.
