Healthy Blueberry Oatmeal White Chocolate Chip Cookies

These healthy, soft and chewy oatmeal cookies are loaded with sweet juicy blueberries and white chocolate chips – not to mention gluten, dairy and refined sugar-free!

This morning as I walked down the stairs to get the kids breakfast, I saw the fridge door open with two little feet peeking out from beneath it. Low and behold as I came around the door to see what was going on, I found my three year-old son had climbed up into the fridge and found our stash of freshly picked blueberries from our trip to the U-pick farm this last weekend. Both of his fists were completely full of blueberries, cheeks stuffed to the max, juice dripping down his chin. It was (almost) too hilarious to get mad at him. As I cleaned the juice off of him (and the fridge and floor), I asked him what we should do with all of the blueberries. He was true to his nature and declared: “make cookies!”

So here we are. Chewy oatmeal cookies studded with white chocolate chips and fresh juicy blueberries. Oh how we love blueberries. Blueberry pancakes, blueberry muffins, blueberry cobblers, blueberries in salads, on cereal or like my son would say – just plain by the handful. Plus, if you’ve ever been berry picking you would probably agree that they are the easiest and most fun to pick. No thorns, just the right height, easily accessible to both adults and kids, and you can pick SO many in such a short time.

As I was researching the billion White Chocolate Blueberry cookies you can find on Pinterest, I decided I wanted to create my own twist on a healthy version that would be “hubby” friendly. What I came up with was a yummy, gluten and “mostly” dairy/refined sugar free cookie that was quite the hit with not only my husband but all three kids and the friends we shared them with. I say “mostly” dairy and refined sugar-free, because the only thing that is holding these bad boys back was the white chocolate chips. However, it would be super easy to use either dairy OR sugar free white chocolate chips depending on your allergies/diet. Unfortunately I’ve never been able to find white chocolate chips that are both dairy AND sugar free (if you know of some PLEASE share!). We love Lily’s vegan and sugar free dark chocolate chips, but they don’t make white chocolate yet. Sigh. So I just left some of the chocolate chips out of these for my husband, and they were just as delicious! They have plenty of flavor between the blueberries, cinnamon and banana; and while the white chocolate chips do add a certain flair, I was honestly just as happy without them.

Bonus points: they are made in only one bowl! These cookies are extremely easy and quick to make. The only down side is that they do require a bit of chilling time in the fridge before you bake them. Not only does it allow the ingredients time to meld and intensify the flavor, but it ensures that your cookies won’t be as flat as a pancake. This is because the fats (coconut oil in this case) need to re-solidify. If the dough is baked immediately with the melted fats, then the cookies will spread while baking and become super thin and crispy. Not in the delicious thin crust pizza type of way. So these are definitely “plan ahead” cookies.

Enjoy!

Blueberry White Chocolate Chip Cookies

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These healthy, soft and chewy oatmeal cookies are loaded with sweet juicy blueberries and white chocolate chips – not to mention gluten-free! {dairy and sugar-free options}

• Author: The Saucy Fig
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Category: Dessert

Ingredients

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Dry

• 1 cup oat flour
• 3/4 cup old fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• pinch of salt

Wet

• 1 ripe banana, mashed
• 1 large egg
• 1/4 cup honey
• 2 tablespoons maple syrup (or honey)
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

Add-Ins

• 1/2 cup blueberries
• 1/2 cup white chocolate chips*

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Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Combine dry ingredients in a medium to large mixing bowl, stir and set aside.
3. Mash the banana in a small mixing bowl.
4. Melt the coconut oil and add to the mashed banana with the rest of the wet ingredients, stir till combined.
5. Pour the wet ingredients on top of the dry ingredients and stir till combined.
6. Carefully fold in the blueberries and white chocolate chips.
7. Chill dough in the fridge for minimum 30 minutes.  The better the longer! Works great over night.
8. Carefully scoop spoonfuls of the dough into balls and place on lined cookie sheet.
9. Bake for 10-12 minutes.  Cool on baking sheet for an additional 10-15 minutes before removing to a wire rack.

Notes

*Use vegan and/or refined sugar free white chocolate chips depending on diet preference or food allergies.

*The longer you chill your dough, the better the cookies will hold their shape and fluff up in the oven.  In the photos I only chilled the dough for 30 minutes. While they tasted great, the rest of the batch that I baked the next day (refrigerated overnight) were much better texture wise!

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