Oatmeal Blueberry Cookies | How To Make Oatmeal Blueberry Cookies Recipe | BAKE FLOW

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pecans

Sunflower seeds are nut-free and cheaper.

Melt 1/2 cup of coconut oil in a mixing bowl.

Add 3/4 cup of brown sugar to the melted coconut oil and mix for about 30 seconds using a paddle attachment.

Add 1 egg to the mixture and mix well.

Add 1/4 teaspoon of almond extract and 1 teaspoon of vanilla extract to the bowl and mix.

Add 1 cup of rolled oats, 1/4 teaspoon of salt, 1 cup of flour, and 1/2 teaspoon of baking soda to the mixture and mix until combined.

Add 1/2 cup of unsweetened shredded coconut and 1/2 cup of white chocolate chips to the dough and mix until fully incorporated.

Prepare about 1 1/2 to 2 cups of frozen blueberries in a bowl.

Take teaspoon-sized increments of dough, roll them into balls, and press them into flat pancakes.

Place 3 to 4 blueberries in the center of each pancake, then cover with another pancake of dough, forming a ball with the blueberries inside.

Repeat the process until all dough is used, rolling into balls and placing on a baking sheet.

Top each cookie ball with a blueberry as a garnish before baking.

Bake the cookies in the oven at 350°F for 10 to 14 minutes, checking for doneness.

Once baked, let the cookies cool for 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens