These cookies are actually Tony’s absolute Preferred. I’ve probably produced him 10 different kinds but in the finish he always asks for these.

And I mean, what’s not to love about chewy oatmeal cookies bursting with blueberries among levels of coconut and creamy white chocolates chunks?
These cookies were inspired by my chocolates chunk oatmeal coconut cookies , but I switched up a few ingredients to create these a little more summer like.
I love using coconut oil in cookies because it keeps the cookies very chewy, yet they even now get slightly crispy across the edges. The best part about these cookies are the blueberries that burst in your mouth when you take a bite. That combined with sweetness from the white chocolate plus chewiness from the coconut and oats is among the greatest combos I’ve ever tasted.
Personally I think the cookies taste a bit like a bakery blueberry muffin. Yep you examine that right, COOKIES THAT TASTE LIKE A BLUEBERRY MUFFIN! Quite heavenly.
I am hoping you get around to making these soon and be sure to tag #ambitiouskitchen on Instagram.
Happy baking!
1 teaspoon vanilla
1 teaspoon baking soda
3/4 cup shredded coconut flakes
2 oz good-quality white chocolate pub, coarsely chopped (just a little over 1/2 cup)
frozen organic blueberries (you will need 2-3 blueberries per cookie, thus around 40-50 blueberries)
Preheat oven to 350 levels F. In huge bowl whisk together flour, oats, baking soda, and sodium; set aside.
In bowl of a power mixer beat together melted coconut oil and brown sugar until clean. Add in egg and vanilla; defeat once again for 2 mins or until clean.
Stir in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly fold in coconut and white delicious chocolate chunks. Use a cookie scoop to gather a large curved tablespoon of dough. Flatten the dough in the palm of your hand and add two blueberries on top, roll dough back into 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 change golden dark brown. Remove from range and cool for a couple minutes on baking sheet before cookies firm up a bit. Transfer to a wire rack to allow cookies to awesome completely. Makes 2 dozen.
I usually bake a test cookie first to see if it comes out just how I love it. If the cookie is normally too thick you can flatten the top of the dough using the palm of your hand before cooking. Another option is to put in a teaspoon or two of dairy or coconut oil to the dough to make them thinner.
Hi Monique, Great formula and amazing blog page. I produced this recipe with a few modifications to increase the protein content material and eliminate the refined flour and glucose. I used ground rolled oats instead of AP flour(might need slightly greater than a glass though…I used in regards to a glass and 2 tbsp. 1/2 glass of coconut sugar plus 2 tbsp of honey rather than brown sugar and 2/3 cup of coconut + 1/8 glass of floor almonds + one scoop of vanilla proteins powder and dark chocolate (50g) rather than white chocolate and they are amazing!!! My cookies appear very similar to yours.
I actually also made a delicious chocolate edition for my son with almost all the same modications but instead of a scoop of proteins powder I actually used 1/4 glass of unsweetened cocoa powder.

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