Mimi's Organic Eats » Recipes » Cookies » Oatmeal Coconut Blueberry Chocolate Chip Cookies
Oatmeal Coconut Blueberry Chocolate Chip Cookies
Cookies • Gluten Free • High Altitude | Published January 7, 2022 by Mimi Council
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Soft, chewy, and loaded with coconut, blueberries and chocolate chip. These Oatmeal Coconut Blueberry Chocolate Chip Cookies are loaded oatmeal cookies will become a new favorite!
If you're looking for more oatmeal cookie recipes, be sure to check out my Massive Oatmeal Chocolate Chip Cookies, Chewy Oatmeal Raisin Cookies, or my Oatmeal Cashew Butter Chocolate Chip Cookies.
Table of Contents
These soft and chewy oatmeal cookies are very similar to my classic Chewy Oatmeal Raisin Cookie recipe. Oatmeal raisin cookies were my favorite for many years. Their soft and chewy texture in combination with cinnamon and juicy raisins is just so nostalgic. And since I've been baking I love making different combinations of this classic combination.
So, instead of raisins inside these, I use a mix of fine shredded coconut, dried blueberries, and semi sweet chocolate chips. This trio of add ins makes these cookies seem both healthy and indulgent as they are bursting with blueberries, lightly spiced with cinnamon, and also have chocolate chips!
Why You'll Love This Recipe
Twist on a Classic: This is a twist on classic oatmeal raisin cookies!
Soft & Chewy: Loaded with oatmeal, coconut, and dried blueberries, these cookies are incredibly soft and chewy!
Hint of Cinnamon: These Oatmeal Coconut Blueberry Chocolate Chip Cookies have just a hint of cinnamon for that nostalgic oatmeal cookie flavor. But, they are loaded with different add ins! This is a familiar cookie yet different at the same time.
Loaded Oatmeal Cookies: These are loaded oatmeal cookies! I have blueberries, chocolate chips, and coconut in here. Feel free to add a different kind of chocolate or dried fruit to mix it up if you want!
Ingredients
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Unsweetened Fine Shredded Coconut
Frontier Co-Op Organic Korintje Cinnamon
Food to Live Organic Dried Blueberries
Equal Exchange Organic Semi Sweet Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, rolled oats, coconut, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the dried blueberries and chocolate chips and mix on low until combined.
Step 3
Using your hands, form the cookie dough into 24 balls and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 2-inches in diameter and look like round disks.
Step 4
Bake for 11 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure your butter is soft. I like to leave butter out on the counter overnight so it comes to room temperature on its own. I feel this makes the best cookies! If you can't do this, then be sure to only soften butter for 10 second intervals per ½ cup, as nuking for more could melt portions of the butter.
- I use dark brown sugar in this recipe, but if you only have light brown sugar you can also use that in its place. The only difference between dark brown and light brown sugar is the amount of molasses. Dark brown sugar has more molasses, therefore has a darker and richer flavor. While light brown sugar has less molasses, therefore has a lighter flavor. If you substitute one for the other, it will never hurt or change the texture of a recipe, but it will change the flavor. So just keep that in mind.
- Make sure you are using organic unsweetened coconut. This is so much different than sweetened coconut! You can find organic unsweetened coconut here.
- You can swap out the dried blueberries for dried cranberries or raisins as well. Those will both be very similar and also taste delicious!
- Make sure to store these in an airtight container so they keep their soft and chewy texture. If you won't eat them all within a few days, then you can also freeze these cookies, I do it all the time. I stack them in a Tupperware, and just put the Tupperware in the freezer. They thaw out in just a few minutes!
FAQ's
Yes, just add ¼ teaspoon of fine sea salt to the recipe.
Yes, feel free to use milk or dark chocolate if you prefer.
Store in an airtight container to keep these cookies fresh.
Craving More?
- Glazed Oatmeal Raisin Biscotti
- Eggless Oatmeal Cranberry Chocolate Chip
- Pumpkin Oatmeal Chocolate Chip Cookies
- Oatmeal Cashew Butter Chocolate Chip Cookies
- Big Oatmeal Banana Chocolate Chip Cookies
Oatmeal Coconut Blueberry Chocolate Chip Cookies
Mimi CouncilIngredients
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 170 grams all purpose flour
- 113 grams rolled oats
- 57 grams unsweetened fine shredded coconut
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 127 grams dried blueberries
- 99 grams semi sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
- In a separate bowl, add the flour, rolled oats, coconut, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the dried blueberries and chocolate chips and mix on low until combined.
- Using your hands, form the cookie dough into 24 balls and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 2-inches in diameter and look like round disks.
- Bake for 11 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
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