These cookies are actually Tony’s absolute FAVORITE. I’ve probably made him 10 different kinds but in the end he always requests these.

5 months agoAnd I mean, what’s never to love about chewy oatmeal cookies bursting with blueberries in between layers of coconut and creamy white chocolates chunks?
These cookies were motivated by my chocolate chunk oatmeal coconut cookies , but I switched up a few ingredients to make these a bit more summer like.
I really like using coconut oil in cookies since it keeps the cookies super chewy, yet they even now get slightly crispy across the edges. The best component about these cookies are the blueberries that burst in the mouth area when you take a bite. That combined with the sweetness of the white chocolates plus chewiness of the coconut and oats is among the best combos I’ve ever tasted.
Personally I believe the cookies taste a little like a bakery blueberry muffin. Yep you read that correct, COOKIES THAT TASTE LIKE A BLUEBERRY MUFFIN! Quite heavenly.
I hope you bypass to making these soon and become sure to tag #ambitiouskitchen in Instagram.
Happy baking!
1 teaspoon vanilla
1 teaspoon baking soda
3/4 cup shredded coconut flakes
2 oz good-quality white chocolates bar, coarsely chopped (just a little over 1/2 cup)
frozen organic blueberries (you’ll need 2-3 blueberries per cookie, so around 40-50 blueberries)
Preheat oven to 350 levels F. In large bowl whisk together flour, oats, baking soda, and salt; set aside.
In bowl of an electric mixer beat jointly melted coconut oil and dark brown sugar until smooth. Add egg and vanilla; defeat again for 2 a few minutes or until even.
Stir in flour & oat blend to the damp ingredients; blending until well mixed. Slowly collapse in coconut and white chocolate chunks. Work with a cookie scoop to assemble a large curved tablespoon of dough. Flatten the dough within the palm of the hand and add two blueberries at the top, roll dough back to a ball and place on cookie sheet, after that somewhat flatten the dough ball with your fingertips. Do it again with each dough ball.
Bake for 10-13 mins or until edges just begin to turn golden brown. Remove from range and cool for a few minutes on baking sheet until the cookies firm up a bit. Transfer to a wire rack to permit cookies to awesome completely. Makes 2 dozen.
I usually bake a check cookie first to see if it comes out just how I like it. If the cookie is normally too thick you can flatten the top of the dough with the palm of the hand before baking. Another option would be to put in a teaspoon or two of dairy or coconut oil to the dough to create them thinner.
Hello there Monique, Great recipe and amazing blog. I made this formula with a few modifications to increase the protein content material and get rid of the processed flour and glucose. I used floor rolled oats instead of AP flour(might need slightly more than a cup though…I used about a glass and 2 tbsp. 1/2 glass of coconut sugars plus 2 tbsp of honey instead of brown sugar and 2/3 glass of coconut + 1/8 glass of surface almonds + one scoop of vanilla protein powder and chocolates (50g) rather than white chocolate and they’re amazing!!! My cookies appear nearly the same as yours.
We also made a chocolate edition for my kid with virtually all the same modications but instead of a scoop of proteins powder I used 1/4 glass of unsweetened cocoa natural powder.

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