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.

oatmeal coconut blueberry chocolate chip cookies
oatmeal coconut blueberry chocolate chip cookies

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!

oatmeal coconut blueberry chocolate chip cookies

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Homemade Organic Dark Brown Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Rolled Oats

Food to Live Organic Unsweetened Fine Shredded Coconut

Frontier Co-Op Organic Korintje Cinnamon

Baking Soda

Frontier Co-Op Fine Sea Salt

Food to Live Organic Dried Blueberries

Equal Exchange Organic Semi Sweet Chocolate Chips

oatmeal coconut blueberry chocolate chip cookies

Tools Needed

Digital Food Scale

Stand Mixer

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).

oatmeal coconut blueberry chocolate chip cookies

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!
oatmeal coconut blueberry chocolate chip cookies

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon of fine sea salt to the recipe.

Can I use another kind of chocolate?

Yes, feel free to use milk or dark chocolate if you prefer.

How should I store these?

Store in an airtight container to keep these cookies fresh.

Craving More?

oatmeal coconut blueberry chocolate chip cookies

Oatmeal Coconut Blueberry Chocolate Chip Cookies

Mimi Council
Soft and chewy oatmeal cookie are loaded with coconut, dried blueberries, and chocolate chips. This is a loaded oatmeal cookie that you are sure to love!
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 169 kcal

Ingredients
 
 

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.

Notes

Gluten Free — Use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons gluten free flour blend.
High Altitude — Bake at 375°F for 8 minutes or until set and dry around the edges.

Nutrition

Calories: 169kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 111mgPotassium: 111mgFiber: 2gSugar: 12gVitamin A: 140IUVitamin C: 0.04mgCalcium: 16mgIron: 1mg
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