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White Chocolate Blueberry Oatmeal Cookies

There’s not much of an intro to start with here, other than to say that these are my husband’s absolute favorite cookies EVER. I’m re-sharing them today as we celebrate all things blueberries this summer.

Truth is, I’ve probably made Tony 50 different kinds of cookies over the years and yet he continues to request these. They’re perfect for a treat-yourself date night spent at home, or anytime you want to really impress someone with your baking skills — because let me tell you: these cookies are simply irresistible.

The real question though: what’s not to love about chewy blueberry oatmeal cookies bursting with juicy blueberries in between layers of coconut and sweet white chocolate chunks? NOMS.

Personally, I think these cookies embody the flavor of a bakery-style blueberry muffin (like this famous recipe). Yep, you read that right, COOKIES THAT TASTE LIKE A BLUEBERRY MUFFIN! Quite heavenly really. But don’t worry, these cookies still have crispy edges and a soft, chewy middle (like any real cookie should.)

Welcome to the AK Summer Series

For the rest of the summer, we’ll be dedicating each week to select summer produce! Week 1 we’re celebrating all things BLUEBERRIES, continuing with these beautiful cookies. Stay tuned on the blog and on Instagram for each week’s produce highlight, fun videos, and more.

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white chocolate blueberry coconut oatmeal cookies on a wire rack

Ingredients in these blueberry oatmeal cookies

There are a few ingredients that really help these blueberry cookies stand out and taste like a blueberry muffin (but in dessert form). Here’s what you’ll need:

  • Coconut oil: I love using coconut oil in cookies because it keeps them super chewy, yet they still get slightly crispy along the edges. Plus the flavor is AMAZING.
  • Dark brown sugar: did you know that dark brown sugar has a slightly more molasses flavor? LOVE. Light brown sugar works, too!
  • Egg: you’ll need one to help the cookies bake up properly.
  • Vanilla + almond extract: because everyone knows almond + blueberry are a match made in heaven. And vanilla too! Learn how to make your own vanilla extract here.
  • All purpose flour: we’re using regular all purpose flour in this recipe for the best texture.
  • Rolled oats: I prefer to use old fashioned rolled oats but quick oats will also work.
  • Baking staples: you’ll need baking soda and salt, which are essential for proper baking.
  • Shredded coconut: you can use sweetened or unsweetened shredded coconut. For these cookies, I like to use the sweetened kind, but it’s up to you! Just make sure you are using shredded coconut NOT coconut flakes.
  • White chocolate: you can use white chocolate chunks or white chocolate chips. Either will work beautifully.
  • Frozen blueberries: frozen blueberries are MUCH easier to work with than fresh blueberries, so I recommend freezing your berries first. You’ll pop about 3 frozen blueberries into each cookie dough scoop you roll.

adding blueberries to coconut oatmeal cookie dough

Optional ingredient swaps

There are a few substitutions you can make in this cookie recipe that I think will still turn out well! Here’s what I can suggest:

  • For the coconut oil: feel free to use melted butter or, to keep them dairy-free, melted vegan butter.
  • For the oats: you can also use quick oats instead of old-fashioned oats if you’d like.
  • For the mix-ins: these cookies would also be delicious with dark chocolate chunks 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 flax egg should work to replace the regular egg, and gluten free oat flour should work well in place of the all purpose flour. Learn how to make oat flour here!

white chocolate blueberry coconut oatmeal cookies in a stack

How to make the best blueberry oatmeal cookies

  1. Mix the wet ingredients. Start by adding beating together the melted coconut oil and brown sugar in the bowl of an electric mixer. Then add the egg and extracts and mix until smooth.
  2. Whisk the dry ingredients. In a separate large mixing bowl, whisk together all of the dry ingredients.
  3. Make the batter. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Fold in the coconut and white chocolate.
  4. Shape the cookies. Grab the dough with a medium cookie scoop, flatten it in your hand, and carefully roll in 2-3 frozen blueberries. Place each cookie dough ball on a baking sheet lined with parchment paper.
  5. Bake, cool & devour. Bake the cookies up until they turn barely golden brown on the edges, then let them cool before diving in!

white chocolate blueberry coconut oatmeal cookie with a bite taken out

My favorite part about these cookies are the blueberries that burst in your mouth when you take a bite. That combined with the sweetness of the white chocolate plus chewiness of the coconut and oats is one of the best combos I’ve ever tasted. I hope you love them.

Freezer-friendly cookies: 2 different ways

You can either freeze the cookie dough or the already-baked cookies to enjoy treats for later! Check out this post to learn how to freeze these cookies.

More blueberry recipes you’ll love

Get all of my berry recipes here!

I hope you love these white chocolate blueberry coconut oatmeal cookies! If you make them, please leave a comment & rating to let me know how you liked them. I really appreciate it — xo!

White Chocolate Coconut Blueberry Oatmeal Cookies

white chocolate blueberry coconut oatmeal cookies on a wire rack

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Serves18 cookies

The most delicious, chewy blueberry oatmeal cookies with sweet white chocolate and coconut in every bite. These easy blueberry oatmeal cookies are made with coconut oil for double the coconut flavor and seriously taste like a fresh blueberry muffin. They’re my husband’s absolute favorite cookie!


  • 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)


  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

  • 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.

  • 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. 

  • 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.

  • Bake for 10-13 minutes or until cookie edges just begin to turn golden brown.

  • 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

Recipe Notes

I always bake a test cookie first to see if it comes out the way I like it. If the cookie is too thick you can flatten the top of the dough with the palm of your hand before baking.
If you don’t have coconut oil, feel free to use melted butter.
To make gluten free: I think using gluten free oat flour in place of regular flour would work well!

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 11th, 2023.

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